Pan-Cooked Summer Squash With Tomatoes and Basil
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 1½pounds medium or small zucchini or other summer squash, thinly sliced or diced depending on what shape squash you use
- 2garlic cloves, minced
- 1pound ripe tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced
- Salt
- freshly ground pepper
- 1 to 2tablespoons chopped or slivered fresh basil (to taste)
Nutritional analysis per serving (6 servings)
75 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 455 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
- Step 2
Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.
- Advance preparation: You can make this a day or two ahead of time. Keep refrigerated, and reheat gently on top of the stove. The dish is also good cold, doused with a little lemon juice.
Private Notes
Comments
This is so Italian,and so very good and delicious ... a quickie if ever there was one. Sometimes I add a bit of coursely chopped onion and just a small bit of sweet diced red pepper or added flavor. The only thing I do different is to saute the aromatics first then add the Zucchini, then the tomatoes ... same results I would think. I do this up in a large batch to serve first as a side and then over spaghetti or linguini, or even some other mini macaroni.
I didn't peel, seed, or box-grate the tomatoes. Why wate good fiber? I took big fat garden tomatoes that were starting to get really mushy and diced them finely. It took longer to cook them down, more like 15 minutes. I used both zucchini and yellow squash. It was fantastic. We had it as a side with trout. You could easily add pasta and parmesan and make this a main dish.
Made this last night with roast chicken = WONDERFUL! BUT, I did not make thin zucchini slices, nor did I seed or peel the tomatoes. I did cover the skillet, towards the end, but made sure the zucchini still had a bit of crunch.
Grated fresh from the garden Roma tomatoes and sliced fresh zucchini. Made as directed with homegrown garlic and basil. Added a bit of pasta cooking water from the homemade spinach fettuccine that I served it with. Served alongside a salmon filet.
Add grated parmesan Use cucuzza squash
Summer on a plate! As others have said, it would be an excellent main course with pasta or maybe with some Italian sausage slices simmered in it. Grated cheese or a mozzarella slice would be tasty additions, too.
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