Karen Hermann
Photo by Karen Hermann
Serves 4–6
3–4 tablespoons unsalted butter or olive oil
1 medium sweet onion (Vidalia), cut in half and sliced into half-rounds
2 cloves garlic, minced
3–4 medium yellow summer squash, sliced in ¼-inch rounds
3–4 medium zucchini, sliced into ¼-inch rounds
1 28-ounce can fire-roasted diced tomatoes, with juice
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
Pinch red pepper flakes
3 tablespoons fresh chopped basil, divided
In a large skillet over medium heat, melt butter. Add onion and sauté until soft; add garlic and cook an additional minute. Add squash, zucchini and tomatoes to the skillet. Reduce heat and add salt, pepper, red pepper flakes and 2 tablespoons basil. Cover and simmer 10–20 minutes or until squash reaches desired tenderness. If a thicker sauce is desired, let simmer uncovered for the last 5 minutes. Garnish with additional basil before serving.
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