Summer Squash Sauté with Basil & Tomatoes

(from desert.rose32’s recipe box)

Categories: vegetables

Ingredients

  • 2 Tbs. olive oil
  • 3 zucchini, cut into half-moons
  • 3 yellow summer squashes, cut into half-moons
  • 3 large plum tomatoes, seeded and diced
  • Kosher salt and freshly ground pepper, to taste
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 3 Tbs. thinly sliced fresh basil
  • Watercress leaves for garnish

Directions

  1. In a sauté/simmer pan over medium-high heat, warm the olive oil. Add the zucchini and squashes and cook, stirring occasionally, until browned and just tender, 5 to 6 minutes. Add the tomatoes and cook, stirring occasionally, for about 1 minute. Season with salt and pepper.

  2. Remove the pan from the heat and stir in the cheese and basil. Transfer the vegetables to a serving bowl and garnish with watercress leaves. Serve immediately.

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