Poêlée de courges d’été

Ingrédients

• 4 to 5 Small Zucchini (About 1 Pound)
• 4 Summer Squash (About 1 Pound)
• 1 Pint Cherry Tomatoes
• 3 Tablespoons Extra Virgin Olive Oil
• 2 Garlic Cloves, Minced
• 2 Chopped Tablespoons Each Of Fresh Oregano, Fresh Basil, and Fresh Parsley
• 1/2 Red Chile Pepper, Finely Chopped (Optional)
• Sea Salt
• Cracked Black Pepper

Préparation

1. 1

   Cut the zucchini and squash crosswise into 1/2...: Cut the zucchini and squash crosswise into 1/2 inch slices.

2. 2

   Halve the cherry tomatoes.

3. 3

   In a large frying pan, heat the olive...: In a large frying pan, heat the olive oil over medium heat and add all the squash rounds.

4. 4

   Cook, stirring frequently until fork tender, about 10...: Cook, stirring frequently until fork tender, about 10 minutes.

5. 5

   Add the garlic, tomatoes, and fresh herbs.

6. 6

   Stir to mix and continue to cook until...: Stir to mix and continue to cook until the tomatoes soften.

7. 7

   Season with salt and pepper and serve warm...: Season with salt and pepper and serve warm or at room temperature.