INGREDIENTS
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3/4 lb. zucchini
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3/4 lb. yellow summer squash
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2 tablespoons olive oil, divided
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1/2 teaspoon minced garlic
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1/2 cup finely-diced onion
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1 cup canned unsalted crushed plum tomatoes in juice
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1 tablespoon fresh basil
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1 tablespoon fresh parsley
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1/2 teaspoon salt
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1/4 teaspoon pepper
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3 tablespoons grated Parmesan cheese