When your summer garden bounty is coming in, this simple skillet dish is an ideal way to cook all the squash, tomatoes, and basil.
1 teaspoon olive oil
5 cups cubed yellow squash (about 1 1/4 pounds)
1 cup grape tomatoes, halved
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add squash; cook, stirring occasionally, 6 minutes or until tender.
Add tomato and remaining ingredients; cook 1 minute or until thoroughly heated.
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