Summer Squash and Tomatoes with Basil

everydaymaven.com
serves 4
Ingredients

• 2 Tablespoons extra virgin olive oil
• 1 1/2 pounds summer squash, quartered and cut into 1/4" thick pieces
• 3/4 teaspoon kosher salt, divided
• 10 to 12 turns freshly ground black pepper
• 3/4 pound ripe tomatoes, cut into bite sized pieces
• handful fresh basil leaves, cut into chiffonade​

Preparation

• 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.
• To chiffonade the basil leaves, lay the leaves flat in a pile, roll them from top to bottom and then thinly slice across the "roll". 
• 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.
• Cook, stirring occasionally, for 8 to 10 minutes until squash are beginning to look translucent and fork tender.
• Add tomatoes, remaining 1/4 teaspoon of kosher salt and cook an additional 3 to 4 minutes, stirring frequently.
• Remove from heat, stir in basil, adjust salt and pepper to taste, serve immediately and Enjoy!

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