INGREDIENTS
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1 lb. zucchini (about 3 medium), chopped
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1 pint cherry tomatoes, preferably multi-colored, halved
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2 cloves garlic, minced
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extra-virgin olive oil
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kosher salt
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Freshly ground black pepper
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1/3 c. Parmesan, shredded
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2 tbsp. torn basil, for garnish