Sammy's Sensational Squash
Slice zucchini and summer squash into 1-inch rounds. In a medium pot, bring to boil
about an inch of water. Add squash, cover and cook until fork tender, about 7-8 minutes. (Check to make sure water has not evaporated. Add more water if necessary.)
When done, pour squash into a colander and drain well. Return squash to the pot. Add butter and milk, stirring and mashing to break up the squash into small pieces. Add strips of American cheese or cup of shredded cheese (the secret ingredient!) and mix until completely incorporated. Add salt and pepper to taste. Serve hot.