2 zucchini squash, shaved thinly lengthwise with a vegetable peeler
2 yellow summer squash, shaved thinly lengthwise with a vegetable peeler
Sea salt and pepper to taste
1 tblsp extra virgin olive oil + more for drizzling
1 1/2 cup cherry or grape tomatoes, halved
2 tblsp fresh chives, finely chopped
1 clove garlic, finely chopped
1 tablespoon finely chopped basil
1 teaspoon finely chopped oregano
1/4 cup shaved parmesan cheese
Combine squash, basil, chives, oregano, garlic and about half of the tomato halves in a large bowl.
Take remaining tomato halves and place in a small bowl. Sprinkle with 1/2 tblsp basil, sprinkle with black pepper and salt. Drizzle 1 tblsp of oil over tomatoes and toss. Spread out onto a rimmed baking tray and brown on top rack of oven on boiler setting for 1-2 minutes (watch closely). When softened and sizzling, remove from oven, add to squash mixture, add parmesan flakes and toss. Drizzle with remaining olive oil and sprinkle with salt and pepper to taste. Serve immediately.