Sauteed Yellow Squash and Zucchini with Basil

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I have a basil plant that I got from the local farmers market for $1. It’s about 2 ft tall, and still growing. When I first got it, I thought of just plucking out all the leaves to make a nice pesto, but soon decided against that as it was too cruel. So, now I have a basil plant that is producing more basil than I can use, and I’ve been adding basil to anything. Tea? Lets add some basil in there too, that would taste good…

So, it’s the summer and zucchinis and squashes are in season. We picked up a few of those from the farmers market this past weekend and decided to just throw things together with basil for a light and simple side. I’m adding this to my quick run-to recipes collection because it is simple, fast and still tastes so good!

Ingredients

  • 1 zucchini, cut into small pieces
  • 1 yellow squash, cut into small pieces (I used 2 smaller ones)
  • 4 basil leaves
  • 1 or 2 cloves garlic, sliced
  • salt and pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons water

Directions
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Note: This is how you chop herbs. You roll them up, and chop them as gently as you can, so that all the awesome herby oils stay in the leaf, and not on your knife or chopping board.

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To a heated pan, add oil and sliced garlic. Fry until the garlic turns slightly brown.

Add the squash and zucchini, and 2 tablespoons water. Cover and let the squash/zucchini cook for about 2 to 3 minutes.

Add salt and pepper, then add chopped basil.

Stir and cook until the zucchini and squash are fully cooked.

Serve and enjoy!

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