Tender Summer Squash

Here’s another option when it comes to summer squash. This year my garden has been taken over by zucchini and yellow squash, so this recipe has come in handy!

Here’s what you need:

• 2 lbs summer squash
• 1 Tablespoon olive oil
• 3 cloves garlic, chopped
• 1/2 cup water
• freshly ground sea salt and pepper
• 1/3 cup parsley, chopped
• handful of basil leaves, torn

1. Slice the squash into slices, about 1/4 inch thick
2. Heat the oil in a large skillet. Add the garlic. When the garlic is golden, add the squash and cook over med-low heat, flipping every 5 minutes for about 20 minutes.
3. Add the water and continue to cook until none remains. Season with the salt and pepper and sprinkle the herbs on top.

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