- 2 asst summer squash—green or yellow zucchini, crookneck squash…
- 1 Roma or other medium Tomato
- 1 tbsp chopped Basil
- 2 Garlic cubes (or 2 cloves garlic, minced)
- 2 tbsp Olive Oil
Slice zucchini into coins. Roughly chop tomato.
Heat oil in skillet and add zucchini and garlic. Sauté until zucchini is lightly browned.
Add chopped tomato and heat through. Stir in fresh basil.
Add salt and pepper, as desired.