SUMMER SQUASH MEDLEY

Summer Squash Medley image

Provided by Barbara Kafka

Categories dinner, easy, lunch, quick, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

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Ingredients

2 tablespoons olive oil
4 to 5 cloves garlic, smashed, peeled and chopped
1 1/2 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

Steps:

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.
Stir in squash. Cook, covered, 5 minutes.
Uncover and stir in tomatoes and salt. Cook, uncovered, 6 minutes. Stir in basil and cook, uncovered, 1 minute.
Remove from oven. Let stand, covered, 5 minutes.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 606 milligrams, Sugar 5 grams

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