5 or 6 summer squash (any variety)
2 cups cherry tomatoes, halved
3 cloves garlic, minced
handful of basil
¼ cup olive oil
salt, pepper, hot pepper flakes to taste
Julienne the zucchini/squash using a mandolin or sharp knife and place in a bowl with the basil leaves. In a small saucepan, heat the olive oil over medium low heat, then cook the garlic until sizzling. Add the tomatoes, salt, pepper, and pepper flakes and cook just until the tomatoes begin to soften--about 5 minutes. Pour the sauce over the zucchini and toss well. If you like your zucchini cooked more, blanche them before adding the oil.