Sautéed Summer Squash with Wilted Cherry Tomatoes

2 tbsp of extra virgin olive oil

2 large shallots thinly sliced

6 garlic cloves sliced

1/8 tsp of crushed red pepper flakes

1 8 ounce of zucchini halved lengthwise and cut into 1/2-inch thick pieces

1 8 ounce of yellow squash halved lengthwise and cut into 1/2-inch thick pieces

1 cup of assorted color cherry tomatoes halved

1/2 tsp of salt

1/4 cup of fresh basil leaves thinly sliced

1. Heat the oil in a Circulon skillet over medium heat until hot. Add the shallots and cook until starting to soften, 1-2 minutes. Add the garlic and red pepper flakes and cook until beginning to brown slightly, 2-3 minutes longer. Stir in the zucchini and squash and cook, tossing occasionally, until crisp tender, 5-6 minutes. Add the tomatoes and salt and cook until tomatoes just start to wilt, 2-3 minutes. Remove from the heat and stir in the basil.