Stewed Summer Squash |
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Makes 4-6 servings. Recipe from seriouseats.com
Ingredients 1/4 cup extra-virgin olive oil, plus more for drizzling 3 or 4 medium cloves garlic, crushed 3 pounds mixed summer squash (such as zucchini, yellow squash, or other varieties), preferably small young ones, skins washed well, ends trimmed, cut into 1-inch rounds Kosher salt 10 to 15 basil leaves, torn Nutritional info per serving Calories 118 Fat 4.3g Sodium 417mg Carbohydrates 18.5g Dietary Fiber 1.8g Protein 4.1g |
Directions
- In a large Dutch oven, heat olive oil with garlic over medium heat, stirring occasionally, until garlic is softened, fragrant, and just beginning to turn golden, about 4 minutes.
- Add squash, increase heat to medium-high, and cook, stirring occasionally, until squash is plump and tender throughout, about 10 minutes; reduce heat at any point if squash begins to sear and brown. Season with salt.
- Stir in basil leaves and cook for 1 minute longer. Remove from heat and drizzle with fresh olive oil.
- Squash can be served warm, but is even better at room temperature or chilled.
