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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.
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.