Simple Summer Squash Sauté with Dried Tomatoes and Basil

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.