Simple Summer Squash Sauté with Dried Tomatoes and Basil

Summer squash sauté

This easy sauté calls for zucchini and yellow summer squashes, which are available year-round, but any tender squash, such as pattypan, eight-ball zucchini, etc., may be substituted or added. Photos by Hannah Kaminsky.

Serves: 4 to 6 as a side dish

  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 to 3 cloves garlic, minced, optional
  • 1 medium zucchini, sliced
  • 2 medium yellow summer squashes, sliced,
    or 1 yellow summer squash and 1 pattypan squash,
    or any combination of tender summer squashes
  • 1/4 cup sliced sun-dried tomatoes, or more, to taste
  • 12 or so basil leaves, thinly sliced
  • Salt and freshly ground pepper to taste

Heat the oil in a large skillet. Add the garlic and sauté over low heat for a minute or two, just until it starts to turn golden.

Add 2 tablespoons of water to the skillet, followed by the zucchini and yellow squashes. Cover and sweat the squashes until just tender, about 5 minutes. Stir once in the interim.

Stir in the dried tomatoes and basil, season with salt and pepper, and serve.

Summer Squash sauté recipe

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