Summer & Zucchini Squash In Basil Saute

Created by ForeverMama on August 26, 2021

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)

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.