Summer Squash Parmesean

Place three cups of thinly sliced summer squash, a handfull of thinly sliced onion, two tablespoons of butter in a skillet.  You may use any combination of, yellow straight neck, green or golden  zucchini,  one or eight ball squash.

Cover and cook slowly for about 5 minutes.  Uncover and cook, turning slices about 5 minutes more.  Sprinkle with fresh grated Parmesaen.  You may add a little fresh chopped oregeno, or basil if you have it.  Salt and pepper to taste, and serve.