Tomato Zucchini Squash Skillet

1 tablespoon salted butter, or more as needed

1 Vidalia onion, cut into bite-size pieces

2 zucchini, cut into bite-size pieces

1 yellow squash, cut into bite-size pieces

4 roma (plum) tomatoes, cut into bite-size pieces

kosher salt and freshly ground black pepper to taste

Melt butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 8 minutes. Stir in the zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in the tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.