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Squash and Cherry Tomatoes in Basil 'Butter'
From: Karen C. Greenlee

Serving Size: 6

  • 1/3 cup fresh basil leaves
  • 1/4 cup margarine
  • 2 garlic cloves -- coarsely chopped
  • 1 shallot -- coarsely chopped
  • 1 pound yellow squash -- thinly sliced
  • 1/2 pound zucchini -- thinly sliced
  • 8 ounces cherry tomatoes -- halved
Process first 4 ingredients in a food processor until blended, stopping to scrape down sides.

Melt butter mixture in a 3-quart saute pan over medium-high heat.

Add squash and tomato, and saute 8 to 10 minutes or until squash is tender.

Serve immediately.