Skillet Garlic-Parmesan Zucchini Squash and Tomatoes

Ingredients

• 1 Tbsp olive oil
• 1 Tbsp butter
• 12 oz. zucchini, about 2 medium, diced into 1/2-inch pieces
• 12 oz. yellow squash, about 2 medium, diced into 1/2-inch pieces
• 1 1/2 cups grape tomatoes
• 3/4 tsp Italian seasoning
• 3/4 tsp garlic powder
• Salt and freshly ground black pepper
• 1/2 cup finely shredded parmesan cheese

Directions

Warm the olive oil with the butter over medium-high heat in a 12-inch non-stick skillet. Stir in the zucchini and squash, then cook, stirring, for 2 minutes. Add the tomatoes, then scatter the Italian seasoning and garlic powder over everything; season to taste with salt and pepper, using about 3/4 tsp salt and 1/4 tsp pepper. Cook a bit longer, turning the vegetables now and then, until the squash is tender and the tomatoes are just starting to split, about 3 – 5 minutes more. Add half the parmesan and toss to coat, then shower the rest over the top. Serve warm.