Summer Squash Sauté With Basil & Tomatoes
This flavorful summer vegetable medley celebrates the bountiful produce of the season with zucchini, summer squashes, and juicy plum tomatoes. Simmered to tender perfection and enhanced with Parmigiano-Reggiano cheese and fresh basil, this dish is a beautiful and delicious addition to any meal. Garnished with delicate watercress leaves, it's a vibrant and inviting dish that captures the essence of summer on your plate. Enjoy the fresh flavors in every bite!
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 3 zucchini, cut into half-moons
- 3 yellow summer squashes, cut into half-moons
- 3 large plum tomatoes, seeded and diced
- Kosher salt and freshly ground pepper, to taste
- 1/2 cup grated Parmigiano-Reggiano cheese
- 3 Tbs. thinly sliced fresh basil
- Watercress leaves for garnish
Instructions
- In a sauté/simmer pan over medium-high heat, warm the olive oil. Add the zucchini and squashes and cook, stirring occasionally, until browned and just tender, 5 to 6 minutes. Add the tomatoes and cook, stirring occasionally, for about 1 minute. Season with salt and pepper.
- Remove the pan from the heat and stir in the cheese and basil. Transfer the vegetables to a serving bowl and garnish with watercress leaves. Serve immediately. Serves 6.
- Williams-Sonoma Kitchen.
Yield
Serves 6.
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