Sauteed Summer Squash With Basil And Tomatoes Recipes

Steps:

• Heat a large skillet over medium heat. Add the oil and garlic, and saute until the garlic is golden, about 2 to 3 minutes. Remove and discard the garlic. Increase the heat to high and add the squash. Saute, tossing frequently until crisp-tender, about 5 minutes. Add the tomatoes and mint and cook until warmed, about 1 minute more. Season with salt and pepper to taste. Serve in a warm bowl.

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until tender, about 1 minute more. Serve immediately.

Steps:

• In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.

Steps:

• Cut the squash in thick slices. Heat the oil in a large skillet and saute the squash over high heat so that it is golden brown on both sides, but not overcooked. It should still be slightly crunchy. Remove with a slotted spoon as the pieces are cooked and place them in a serving bowl.
• Add the garlic to skillet, cook until golden. Add with oil left in pan to the squash. Season with salt and pepper, sprinkle with basil and toss. Serve hot or at room temperature.

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.