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    Home » Recipes » Vegan Main Dishes

    Simple Summer Squash Sauté with Dried Tomatoes and Basil

    Published: Jul 11, 2011 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    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 ½ 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
    • ¼ 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

    • Enjoy VegKitchen’s selection of recipes for zucchini and other summer squashes.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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