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Smothered summer squash with basil
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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
