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The season's plentiful summer squash and cherry tomatoes come together in a tasty summer side that cooks up in under ten minutes.
1 tablespoon olive oil
1 medium yellow squash, cut into 1/4-inch thick slices
1 medium zucchini, cut into 1/4-inch thick slices
1 teaspoon McCormick® Rosemary Leaves , finely crushed
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Black Pepper, Ground
1/4 teaspoon Sea Salt from McCormick® Sea Salt Grinder
1 cup grape tomatoes
Heat oil in large nonstick skillet on medium-high heat. Add squash and zucchini; cook and stir 3 minutes.
Sprinkle with rosemary, garlic powder, pepper and sea salt. Add tomatoes; cook and stir 2 to 3 minutes or until vegetables are tender-crisp.
(Amount per serving)
This recipe is fantastic. It does not taste like nasty squash and zucchini, really good flavor. Not really sure what it tastes like but it's good.
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