Summer Squash Saute with Basil and Tomatoes
Enjoy the delicious flavor of summer squash in this simple and robust recipe!
Originally Seen HERE
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
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.
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. Serves 6.