Smothered Yellow Squash with Basil

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Adapted from


2 tablespoons olive oil
1   1/2 medium yellow squash, halved lengthwise and cut into 1/8-inch thick slices
2 cloves garlic, minced
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup finely chopped basil


  • In a heavy skillet set over medium-high heat, cook the squash in two stages by sautéing one half of the squash in one tablespoon oil for 5 minutes, until browned.
  • Transfer the squash to a bowl. Heat the remaining tablespoon olive oil in the skillet and repeat the process with the second half of the squash.
  • Return all the squash to the skillet and add the garlic, sautéing for an additional 2 minutes.
  • Add the water, salt and pepper and simmer until the squash is tender and most of the liquid has evaporated, about 6–7 minutes.
  • Stir in basil and serve.

Serves 2. Prep time, 5 minutes; cook time, 15 minutes.


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