Ingredients
2 tablespoons extra virgin olive oil1 1/2 cups zucchini squash — sliced 1/4″ thick
1 1/2 cups yellow squash — sliced 1/4″ thick
1 cup stewed tomatoes — hand mashed, drained
2 cloves garlic — thinly sliced
1/2 cup fennel bulb (optional) — sliced
1/3 cup fresh basil — chopped
Parmesan cheese — freshly grated
salt and pepper
Description
Petit Chef
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