INGREDIENTS
2
Beefsteak tomatoes
5
Garlic cloves, Roasted
3 tbsp
Herbs de provence
2
Onions
1
Yellow squash
1 tsp
Kosher salt
1 tsp
Pepper, Fresh Cracked
2 tbsp
Olive oil
4 tbsp
Parmesan or parmesan with asiago, Grated
2
Zucchini (chopped and divided evenly)