Stewed Summer Squash Recipe
Ingredients
- 1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling
- 3 or 4 medium cloves garlic, crushed
- 3 pounds (1.4kg) mixed summer squash (such as zucchini, yellow squash, or other varieties), preferably small young ones, skins washed well, ends trimmed, cut into 1-inch rounds
- Kosher salt
- 10 to 15 basil leaves, torn
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