This recipe calls for zucchini and yellow summer squashes, which are available year-round, but any tender squash, such as pattypan, may be substituted or added.

Serves: 4 to 6 as a side dish

• 1 1/2 tablespoons extra-virgin olive oil
• 1 small onion or 2 shallots, finely chopped
• 2 cloves garlic, minced, optional
• 1 medium zucchini, sliced
• 2 medium yellow summer squashes, sliced,
  or 1 yellow summer squash and 1 pattypan squash
• 1/4 cup sliced cured black olives or sliced sun-dried tomatoes
• 12 or so basil leaves, thinly sliced
• Salt and freshly ground pepper to taste

Heat the oil in a large skillet. Sauté the onion until translucent; if using garlic, add and continue to sauté

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

Stir in the black olives and season with salt and pepper.

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