1. Add the olive oil to a large skillet over medium-high heat. Once hot, add the yellow squash and zucchini and cook for 3-5 minutes, stirring occasionally.

2. Add the garlic and the tomatoes and cook for 2-3 minutes more, gently stirring, or until the vegetables are crisp-tender (or cooked to your preference) and the tomatoes have softened just a bit.

3. Add the oregano and season with salt and pepper. Gently stir to combine and sprinkle with Parmesan cheese. If you like, drizzle with 1-2 tablespoons of balsamic vinegar, sprinkle with fresh oregano and shaved parmesan just before serving. Serve immediately.