Summer Squash Sauté with Basil & Tomatoes

Summer squashes contain a lot of moisture in the center, near their seeds. To reduce the amount of moisture released while quickly sautéing the squashes, cut them in half lengthwise and run the tip of a small spoon down the center of each half to quickly and easily remove the seeds. Then slice as directed in the recipe.

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

Directions:

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.