In this recipe for Smothered Yellow Squash with Basil, you’ll discover a new way to jazz up your bounty of yellow summer squash.
Hurry and grab some yellow summer squash before summer disappears. We like to sauté our squash very simply in a skillet with garlic salt. And sometimes we make summer squash with cherry tomatoes. But this is a new way to prepare it (easy!), and it’s quite delicious too.
- olive oil
- yellow summer squash
- salt and pepper
- fresh basil
How to make Smothered Yellow Squash:
Heat a little olive oil in a skillet, and sauté half the squash until browned. Remove the cooked squash to a bowl, and then sauté the rest of the squash in the same manner.
Return all of the cooked squash to the skillet, add garlic and cook some more. Add water, and salt/pepper, and continue to cook until the squash is soft and the liquid has evaporated. Stir in fresh basil, and serve.
That’s it! It’s a very simple recipe. Sometimes I like to sprinkle a little Parmesan cheese on top too.
This recipe is WW friendly!
If you happen to be following the Weight Watchers eating plan, one serving of this smothered yellow squash will cost you just one point on any color plan. And if you aren’t following any kind of eating plan, then you just get the benefit of having a healthier side dish for your dinner.
Smothered Yellow Squash with Basil
- 1 tablespoon olive oil, divided
- 1½ pounds medium yellow squash, halved lengthwise and cut into ⅛-inch slices
- 2 medium garlic cloves, finely chopped
- ½ cup water
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup finely chopped fresh basil
- Heat ½ tablespoon of olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of the squash and sauté, stirring occasionally, until browned, about 5 minutes.
- Transfer the browned squash to a bowl, then heat the remaining tablespoon of oil and sauté the remaining squash in the same manner.
- Return the squash in the bowl to the skillet. Add the garlic and sauté, stirring occasionally, 1 minute. Add the water, salt and pepper and simmer briskly, covered, until the squash is tender and most of liquid is evaporated, 6 to 7 minutes. Stir in the basil; serve.