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Ingredients
2 tablespoons olive oil
4 to 5 cloves garlic, smashed, peeled and chopped
1 ½ medium-size zucchini ( ¾ pound), trimmed, quartered lengthwise and cut across into ½-inch pieces
1 medium-size yellow squash (6 ½ ounces), trimmed, quartered lengthwise, seeded and cut across into ½-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 analysis per serving (4 servings)
14 grams carbs; 122 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 3 grams fiber; 607 milligrams sodium; 3 grams protein; 6 grams sugar
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
Put oil in a 2 ½-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.
- Step 2
Stir in squash. Cook, covered, 5 minutes.
- Step 3
Uncover and stir in tomatoes and salt. Cook, uncovered, 6 minutes. Stir in basil and cook, uncovered, 1 minute.
- Step 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.
Private Notes
Comments
This is a wonderfully quick dish for a summer meal. I used two varieties of summer squash and one red and one orange heirloom tomato and enjoyed it with cheddar-garlic bread from a local baker.
The oil made it a little heavy. My daughter wasn't thrilled with the texture. But overall I enjoyed the flavors. Next time I might try less oil or maybe half oil and half butter.