|"Zephyr" summer squash|
SAUTEED SUMMER SQUASH
serves 4 as a side dish
8-10 small zucchini and/or summer squash (1.5 - 2 lbs)
large pinch coarse salt
1 Tablespoon olive oil
freshly ground pepper
1/4 cup loosely packed basil leaves, coarsely chopped
Slice squash thinly into rounds or half-rounds, depending on size. Place in a colander and toss with salt. Place colander over a bowl and let the squash drain, stirring occasionally, for up to 30 minutes.
Heat olive oil in a large skillet over medium heat. When shiny, add squash and a few grinds of pepper. Cook uncovered, stirring frequently to prevent sticking. When squash is tender, remove from heat and sprinkle with basil. Serve immediately.