Stewed Summer Squash

A delicious and easy-to-make dish featuring mixed summer squash, perfect for summer meals.

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Prep Time 10

Cook Time 20

Total Time 20

Course Side

Cuisine American

Servings servings

Calories 200 kcal

Equipment

Dutch oven

Ingredients

¼ cup extra-virgin olive oil plus more for drizzling
3-4 cloves garlic crushed
3 pounds mixed summer squash washed, ends trimmed, cut into 1-inch rounds
Kosher salt
10-15 leaves basil torn

Instructions

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. Serve warm, at room temperature, or chilled.

Notes

This dish is best enjoyed when allowed to cool to room temperature or chilled.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 15gProtein: 2gFat: 17gSaturated Fat: 2gMonounsaturated Fat: 15gSodium: 5mgPotassium: 350mgFiber: 3gSugar: 3gVitamin A: 8IUVitamin C: 25mgCalcium: 4mgIron: 6mg

Keyword healthy cooking, stewed summer squash, summer recipes, Vegetable Dish

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