[Photograph: Vicky Wasik]
Stewed summer squash is a seasonal staple, with chunks of fresh, tender zucchini and yellow squash gently cooked in olive oil until they’re plump and juicy throughout. It’s delicious straight from the pot, and even better once cooled to room temp or chilled.
Why It Works
- Washing the zucchini and squash well ensures no grit stays lodged in the skins.
- Adding basil right at the end just barely wilts it, while keeping its flavor fresh.
- 1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling
- 3 or 4 medium cloves garlic, crushed
- 3 pounds (1.4kg) mixed summer squash (such as zucchini, yellow squash, or other varieties), preferably small young ones, skins washed well, ends trimmed, cut into 1-inch rounds
- Kosher salt
- 10 to 15 basil leaves, 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.
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