Summer Squash And Blistered Tomatoes

1. 1

   Heat a large skillet to medium-high heat. Trim the ends of the squash. Quarter each squash and slice into pieces, 1/3 inch thick.

2. 2

   Add the butter and oil to the skillet, followed by and squash and garlic. Toss and sear for 2-5 minutes, until barely cooked through. Salt and pepper to taste.

3. 3

   Push the squash to the sides of the skillet and add the tomatoes. Cook and toss another 2-3 minutes until the tomatoes are just about to pop. Stir in the fresh thyme and remove from heat.

4. 4

   Sprinkle with Parmesan cheese and serve warm!

* Per serving · 4 servings · Values may vary.

No additional tips available.