INGREDIENTS
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1/2 tbsp. grass-fed butter
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1 tbsp. olive oil
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2-3 yellow summer squash, cut into quarter inch thick rounds
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1 clove garlic, peeled and minced
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3-4 cherry or grape tomatoes, whole or halved
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2-3 leaves fresh basil, sliced thin (can use a tsp. of minced parsley)
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Sea salt
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Parmesan cheese, grated (optional)