Fresh vegetables from the home garden combine to make this tomato skillet a delicious side dish or even main course during the summer months.
1 onion, chopped
2 small zucchini, sliced
3 small yellow squash, sliced
1 green bell pepper, sliced
2 large tomatoes (or 4 medium tomatoes), chopped
2 cloves garlic, finely chopped
1 tablespoon Worcestershire sauce
2 tablespoons fresh chopped basil (optional)
2 tablespoons fresh chopped oregano (optional)
1 cup shredded cheddar cheese
2 tablespoons olive oil
Salt and pepper (to taste)
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