4 yellow (crookneck) squash
1 medium to large yellow or white onion
2 tablespoons extra light olive oil or regular olive oil
1 tsp salt
½ tsp freshly ground black pepper
To Make It:
Put your skillet on to heat over medium. Add the oil.
For the onion slices on this one, cut from top to bottom rather than around the circumference (north pole to south pole rather than around the equator). Cut off the ends of the onions. Cut the onion in half through the ends. Peel off the outer layer (or two layers if the outermost one is still very thin—it will get tough when cooked if it is), then put the flat side down on the cutting board. Holding your knife from top to bottom, start at one side and cut all the way through the onion, about ¼” apart, down to the center. You will end up with pointed ovals. Add the onion to the heated oil. Stir occasionally while you are preparing the zucchini and yellow squash.
Wash the zucchini and yellow squash. Slice into ¼” slices. Add to the onion. Add salt and pepper. If you like your zucchini and yellow squash sort of crisp, cook for about 4 minutes. If you want it to be very tender (some will say mushy), then cook for 4 or 5 minutes more.