Summer Squash Sauté – Verde Valley CSA

1 1/2 tablespoons olive oil
1 large yellow squash chopped
1 large zucchini chopped
3 cloves garlic chopped
1 cup grape tomatoes
Kosher salt to taste
Dash crushed red pepper
2 tablespoons shredded Parmesan cheese, optional
Basil vinaigrette for drizzling, optional

Heat olive oil in large skillet on medium-high heat. Add yellow squash and zucchini and cook for 3 minutes, stirring occasionally.
Add in the garlic and tomatoes and cook for 2 to 3 minutes, gently stirring, or until vegetables are crisp-tender and tomatoes are about ready to burst.
Season with salt and crushed red pepper. Sprinkle with Parmesan cheese, if using, and drizzle with basil vinaigrette, if using. Serve immediately.

from Two Peas and Their Pod