Ingredients
- 2 tablespoons olive oil
- 3/4 cup onion, sliced (red onion)
- 5.5 ounces squash (1 medium yellow summer squash, quartered lengthwise and sliced into 1/2-inch pieces, weight is a guestimate)
- 5.5 ounces zucchini (1 medium zucchini, quartered lengthwise and sliced into 1/2-inch pieces, weight is a guestimate)
- 4 cloves garlic, minced
- 1 teaspoon Kosher salt (or coarse salt)
- 1/4 teaspoon freshly ground black pepper
- 12 ounces tomatoes, halved (cherry tomatoes to equal 12 individual cherry tomatoes)
- 4 to 6 tablespoons basil leaves (thinly sliced basil leaves)
- 1/4 cup Parmesan cheese (more or less to your liking)
How to Make
-
Step 1: Heat olive oil in a large skillet over medium-high heat. Add onion, summer squash, zucchini, salt and pepper, cook stirring occasionally, until lightly browned and crisp tender, about 2 minutes.
-
Step 2: Add garlic and cook 1 minute. Add tomatoes and cook, stirring until tender, about 1 minute. Stir in the basil, making sure to not cook the basil more than 2 seconds so as to retain the basil flavor. Sprinkle with Parmesan cheese, either while in skillet or after plating.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.