What makes this dish so fresh tasting, is summer ripe tomatoes, peeled, and stirred in just until hot, and a good freshly grated Parmesan cheese melted on top.
I made this recipe couple weeks ago when I was keeping four grandkids while Carissa was in the hospital having baby Sylvia. Lillian, or course, wanted to help. The recipe calls for both yellow squash and zucchini, however, I neglected to buy the zucchini this time, so I just used all yellow squash, which is fine if you need to.
Evelyn wanted a turn to help too, so she put in the Parmesan. The burner is turned off at this point, the pan covered, and the retained heat melts the cheese.
You know how some dishes say "summer" to you? Well, this is one of those. Very delicious with the vegetables of the season.
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