Stewed Summer Squash

A deliciously simple recipe for stewed summer squash featuring garlic and basil, perfect as a warm or room temperature side dish.

Prep Time 10

Cook Time 14

Total Time 24

Course Side Dish

Cuisine American

Servings servings

Calories 130 kcal

¼ cup extra-virgin olive oil plus more for drizzling
3-4 cloves garlic crushed
3 pounds mixed summer squash preferably small young ones, such as zucchini or yellow squash, cut into 1-inch rounds
Kosher salt
10-15 leaves basil torn

In a large Dutch oven, heat olive oil with garlic over medium heat, stirring occasionally, until garlic is softened, fragrant, and just beginning to turn golden, about 4 minutes.
Add squash, increase heat to medium-high, and cook, stirring occasionally, until squash is plump and tender throughout, about 10 minutes; reduce heat at any point if squash begins to sear and brown. Season with salt.
Stir in basil leaves and cook for 1 minute longer. Remove from heat and drizzle with fresh olive oil. Squash can be served warm, but is even better at room temperature or chilled.

Serving: 1servingCalories: 130kcalCarbohydrates: 11gProtein: 2gFat: 10g

Keyword Stewed Summer Squash, summer recipes, Vegan, vegetarian, Yellow Squash Recipes, zucchini recipes

Tried this recipe?Let us know how it was!