This lovely recipe for Smothered Squash with Basil, courtesy of my dear friend Helen in Houston, Texas, is just another wonderful way to use some of your farm fresh summer produce. A mixture of yellow squash, zucchini, onions, garlic and ripe tomatoes, sautéed with fresh basil until tender and finished off with the salty taste of grated Parmesan cheese or a dollop of ricotta cheese. I had a few ripe okra from the garden to add into this lovely smothered side dish, so feel free to experiment with any extra goodies you find in your garden as well.
(To view this recipe, click on the blue title of the blog post above*)
Smothered Squash with Basil
Ingredients:
- Recipe Courtesy of Helen in Houston, Texas
- 2 Tablespoons olive oil
- 1 cup diced yellow onion
- 1 ½ Tablespoons minced garlic
- 1 ½ lbs. zucchini or yellow squash, cut lengthwise and then crosswise into ½-inch-thick slices (about 6 cups)
- 4 medium vine-ripened tomatoes, cored and cut into ½-inch dice (about 2 ½ cups)
- ½ cup chopped fresh basil leaves
- Salt and pepper
- ½ cup grated Parmesan cheese
Directions:
- Heat oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until it’s soft, about 6 minutes. Add garlic and cook, stirring frequently, until it’s fragrant, about 2 minutes.
- Add zucchini/squash, cover skillet and cook, stirring occasionally until it’s crisp-tender, about 5 minutes. Add tomatoes and cook, covered, for 2 minutes. Stir in basil, and season with salt and pepper. Cover and cook for 1 more minute.
- Add 2/3 of Parmesan cheese to the mixture and stir to combine. Sprinkle the remaining cheese on top, and serve hot.
Tagged: fresh basil, garlic, okra, onion, Parmesan cheese, ricotta cheese, side dish, smothered squash, Southern, summer squash, tomatoes, vegetarian, yellow squash, zucchini
How nice sweet friend!
How nice of you to share your recipe with me! It was perfect timing for all of our summer squash popping up in the garden. 🙂