This recipe is a summer standard of my mother-in-law's. You can use yellow squash, zucchini, or a combination.
2 medium summer squashes or zucchinis, sliced in 1/4-inch rounds
1 large onion, chopped or in long slices
1/2 cup finely chopped basil, or more to taste
Salt and pepper to taste
1/2 - 1 cup shredded cheddar or jack cheese
Heat some olive oil in a large skillet. Add the onion and squash or zucchini and saute, stirring occasionally, over low-medium heat for several minutes until tender and lightly browned in places. Add the basil, salt, and pepper and stir. Sprinkle the cheese over the vegetables and turn off the heat. Serve once the cheese is melted.
Serves about 4.
Variations: Try other herbs and/or add some minced garlic.