Pan-Cooked Summer Squash With Tomatoes and Basil

This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.

2 tablespoons extra virgin olive oil
1 ½ pounds medium or small zucchini or other summer squash, thinly sliced or diced depending on what shape squash you use
2 garlic cloves, minced
1 pound ripe tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced
Salt
freshly ground pepper
1 to 2 tablespoons chopped or slivered fresh basil (to taste)

Nutritional Information
- Nutritional analysis per serving (4 servings)
  111 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 3 grams protein; 19 milligrams sodium

4 to 6 servings

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.
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.

15 minutes