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Summer Squash and Tomatoes with Basil
Clean squash, quarter and slice into 1/4" thick pieces.
Cut tomatoes into bite sized pieces, removing any hard white cores. You do not have to remove the seeds unless you are using large beefsteak type tomatoes.
Heat a large frying pan over medium heat. Once hot add oil, squash and 1/2 teaspoon of the kosher salt along with freshly ground black pepper.
Add tomatoes, remaining 1/4 teaspoon of kosher salt and cook an additional 3 to 4 minutes, stirring frequently.