|
Sauteed Summer Squash with Tomatoes and Basil
(Ours, pictured above, was made with all CT Grown, organic produce. Yum!)
| 2 medium zucchini, sliced |
2 medium summer squash, sliced |
| 1 cup sliced tomatoes |
Fresh basil, chopped |
| 2 tablespoons olive oil |
salt and pepper |
Heat a skillet over medium-high heat. Coat the pan with olive oil and cook the squash, stirring often, until slightly browned.
Add the tomatoes and stir until softened. Sprinkle with basil, salt and pepper to taste.
|
