Ingredients are minimal in this tasty and easy dish.
4 yellow squash
Fresh garlic diced — to taste–I always use a lot
can of whole or diced tomatoes — if you use whole tomatoes as I did here I smashed them one at a time with my hand as I put them into the dish (yeah, I like to get dirty in the kitchen.) I didn’t want there to be lots of extra water/juices in this dish and since the squash lets off lots of water too while cooking, I only put in the tomatoes and not the juices. I saved the juices in the refrigerator to use in something else. Waste not want not.
Salt to taste
Red chili flakes
Olive oil
Fresh basil
Browned garlic in olive oil, tossed in sliced squash and turned the heat up high. Tossed the squash around on the high heat until it started looking a bit wilted. Crushed the tomatoes one by one into the squash. Kept heat high in order keep the liquids coming out of the veggies evaporating.
Toss in salt and red chili flakes to taste as well as the basil. This dish was made before my basil was proliferating in my garden as it is now, so I used my frozen pesto from last year which I use in all things that call for basil off season.
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#1 by Bob - August 5th, 2009 at 10:45
Looks tasty, I’ve just started getting into squash.
#2 by Tina - August 6th, 2009 at 10:07
Yellow squash, particularly the tiny one, are so tender. This looks like a recipe I will be “stealing” but when I pair it up, with chicken no doubt, I will link back to you.
#3 by monicajane - August 6th, 2009 at 10:11
this was served with my turkey and potato dish. I like having distinct and different dishes on the table sometime…though I’m also a great fan of being able to make a meal with all food groups mixed into one as well.
I grew up eating quite formally in a traditional Italian style complete with three courses every night. I suppose that stuck with me to some extent.