Buttery Summer Squash with Basil

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Adapted from foodrenegade.com

INGREDIENTSPattypan Squash
2–3 medium summer squash (such as zucchini, pattypan, crookneck, etc.), sliced into 1/4-inch thick rounds
2–3 tablespoons melted  butter
1/2–3/4 cup fresh basil leaves
Salt to taste


  • Preheat oven to 350 °F.
  • Place a layer of summer squash slices at the bottom of a 2-quart baking dish and lightly drizzle with a tablespoon of melted butter.
  • Sprinkle 1/4 cup of freshly cut basil on top and lightly sprinkle with salt.
  • Create another layer or 2, drizzling each with 1 tablespoon of melted butter, and sprinkling with 1/4 cup of fresh basil and salt.
  • Bake for 20–30 minutes, or until squash is tender. Remove from the oven and serve hot as a side dish.

Serves 2–3. Prep time, 10 minutes; cook time, 20–30 minutes.

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