Ingredients
1 medium yellow summer squash, cut into 1/4-inch slices1/2 cup sliced fresh mushrooms1 tablespoon olive oil1 cup cherry tomatoes, halved1/2 teaspoon salt1/2 teaspoon minced garlic2 tablespoons minced fresh parsley1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme1-1/2 teaspoons plus 2 tablespoons minced fresh basil, divided2 tablespoons sliced green onion2 tablespoons grated Parmesan cheese
Preparation
In a large skillet, saute squash and mushrooms in oil for 4-5 minutes or until tender. Add the tomatoes, salt and garlic. Reduce heat; simmer, uncovered, for 6-8 minutes.
Stir in the parsley, rosemary, thyme and 1-1/2 teaspoons basil; cook 1-2 minutes longer or until heated through. Transfer to a serving bowl. Sprinkle with onion and remaining basil; lightly toss. Sprinkle with Parmesan cheese.
