Ingredients

　　2 tablespoons olive oil

　　6 yellow summer squash, cut into 1/4-inch thick slices

　　1 medium yellow onion

　　1 cup coarsely grated Velveeta cheese

　　Salt and ground black pepper to taste

　　Chopped fresh chives or parsley, to garnish (optional)

　　Preheat a large skillet over medium heat. Add the oil and heat for 30 seconds. Add the squash and onion and cook, stirring occasionally, until the squash is crisp tender, 4 to 5 minutes. Stir in the cheese and cook, stirring constantly, until it has melted slightly, 1 to 2 minutes. Remove the pan from the heat, season with salt and pepper, and garnish with chopped chives or parsley, if desired.

　　Cooks' Note

　　A uniquely American food, summer crookneck squash is believed to be the first food cultivated in America.

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