Categories: vegetables

Ingredients

• 2 Tbs. olive oil
• 3 zucchini, cut into half-moons
• 3 yellow summer squashes, cut into half-moons
• 3 large plum tomatoes, seeded and diced
• Kosher salt and freshly ground pepper, to taste
• 1/2 cup grated Parmigiano-Reggiano cheese
• 3 Tbs. thinly sliced fresh basil
• Watercress leaves for garnish

Directions

1. In a sauté/simmer pan over medium-high heat, warm the olive oil. Add the zucchini and squashes and cook, stirring occasionally, until browned and just tender, 5 to 6 minutes. Add the tomatoes and cook, stirring occasionally, for about 1 minute. Season with salt and pepper.

2. Remove the pan from the heat and stir in the cheese and basil. Transfer the vegetables to a serving bowl and garnish with watercress leaves. Serve immediately.

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