Summer Squash Medley

Ingredients

• 2 tablespoons olive oil
• 4 to 5 cloves garlic, smashed, peeled and chopped
• 1 ½ medium-size zucchini ( 3/4 pound), trimmed, quartered lengthwise and cut across into 1/2-inch pieces
• 1 medium-size yellow squash (6 1/2 ounces), trimmed, quartered lengthwise, seeded and cut across into 1/2-inch pieces
• 2 large tomatoes (8 ounces each), cored and cut in 1-inch chunks
• 1 tablespoon kosher salt
• 1 cup basil leaves, coarsely chopped

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    120 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 2 grams protein; 1382 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Put oil in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 1 minute. Stir in garlic. Cook, uncovered, 1 minute 30 seconds.
2. Stir in squash. Cook, covered, 5 minutes.
3. Uncover and stir in tomatoes and salt. Cook, uncovered, 6 minutes. Stir in basil and cook, uncovered, 1 minute.
4. Remove from oven. Let stand, covered, 5 minutes.

• Top of the stove version: Heat oil in a medium saucepan; add garlic and cook, stirring, over medium heat, until soft, about 2 minutes. Add zucchini and squash and cook, covered, 5 minutes. Add tomatoes and cook, uncovered, about 12 minutes or until the tomatoes form a sauce and the squash is tender. Add basil and salt, and cook 1 minute.