Summer Squash And Blistered Tomatoes

Ingredients:
- 2 pounds Yellow (summer) Squash
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 2 cloves Garlic, Minced
- Salt And Pepper
- 1 pint Grape Tomatoes
- 2 Tablespoons Fresh Thyme Leaves
- 1/2 cups Parmesan Cheese

Directions:
- Heat a large skillet to medium-high heat. Trim the ends of the squash. Quarter each squash and slice into pieces, 1/3 inch thick.
- Add the butter and oil to the skillet, followed by and squash and garlic. Toss and sear for 2-5 minutes, until barely cooked through. Salt and pepper to taste.
- Push the squash to the sides of the skillet and add the tomatoes. Cook and toss another 2-3 minutes until the tomatoes are just about to pop. Stir in the fresh thyme and remove from heat.
- Sprinkle with Parmesan cheese and serve warm!