- 1 medium zucchini
- 1 yellow summer squash
- 2 tbsp olive oil
- .5 medium sweet onion, thinly sliced
- 2 cloves garlic, chopped
- .5 cup halved cherry tomatoes
- .75 tsp salt
- .5 tsp dried oregano
- 6 fresh basil leaves, chopped
- .25 cup grated parmesan or romano cheese
- Slice the squash in half lengthwise, then cut in across the pieces to make half-round slices, ¼-inch thick.
- Heat oil in a large skillet over medium heat.
- Add onions and sauté for 2-3 minutes.
- Add garlic and sauté 1 minute
- Add sliced squash, salt, and oregano, mix well and sauté until it is just tender.
- While hot, add the tomato halves, basil, and cheese. Stir together gently and set aside while the last additions are heated by the cooked vegetables.
SERVES 6
SOURCE: Original recipe