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Smothered summer squash with basil

2 TBS olive oil

1 ½ lb medium yellow squash, halved lengthwise and cut crosswise into 1/8-inch thick slices

2 garlic cloves

½ cup water

¼ tsp salt

1/8 tsp black pepper

¼ cup finely chopped basil

 

Heat 1 TBS oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes.  Transfer browned squash to a bowl, then heat remaining oil and sauté remaining squash in the same manner.  Return squash in bowl to skillet.  Add garlic and sauté, stirring occasionally, 1 minute.  Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6-7 minutes.  Stir in basil.

 

From Gourmet Magazine

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