Zucchini and yellow squash stir fry

So, my sister came in town and I went out of town, and consequently I haven't posted in awhile. Sorry! This is a really easy stir fry and probably most people have a similar recipe, but I love it so I am sharing it anyway. Because my husband kinda made this up as he went along, the measurements aren't exact so feel free to experiment with them.

2-3 Tbsp butter
1 small/medium zucchini (peeled and sliced)
1 small/medum yellow squash (peeled and sliced)*
1 medium onion (sliced)
2 small or 1 large tomatoe (diced)
1 clove garlic, minced (or a couple tsp garlic powder)
salt and pepper to taste
parmesan cheese
1/2 cup shredded mozzarella cheese

In a saute pan, saute zucchini and squash over med-high heat in butter until they begin to soften (appx 4-5 min). Add onion and salt and pepper to taste. Saute appx. 2-3 minutes more. When they look close to done (will beging to look see-through-ish), add the minced garlic (if you use garlic powder, you can add it at any time) and tomatoe-try not to moosh the tomatoes. Cook till done (maybe one more minute), turn off heat, and sprinkle with parmesan cheese and mozarrella. You don't have to add the mozarella, I like it because I am a cheese aholic, but Chris just likes it with parmesan. Also, the butter is approximate. If it all gets absorbed and seems dry, add more. Enjoy :)

*the yellow squash can be yellow zucchini, crookneck, or any other smallish yellow squash that is your favorite. It won't work with big squashes (like banana or speghetti, etc). Also, if the squash (including the zucchini) is larger, you may want to cut it down the middle and take out the seeds for texture. Use the size you will need to feed your family. You don't have to peel them, follow your preference.