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Sautéed Summer Squash with Fresh Basil


1 pound medium yellow summer squash, halved lengthwise and cut crosswise into 1/8-inch thick slices
2 garlic cloves, finely chopped
1/4 cup vegetable broth
1/4 teaspoon salt
1/8 teaspoon black pepper
Pinch red pepper flakes
1/4 cup finely chopped fresh basil


  1. Heat 1 tablespoon oil in a large skillet over med-high heat.
  2. Add the squash and sauté about 4-5 minutes, stirring occasionally.
  3. Add garlic and sauté for about 30 seconds. Add broth, salt, pepper, red pepper flakes and cover.
  4. Simmer until squash is tender and most of liquid is evaporated, about 2 minutes.
  5. Stir in basil and serve.