This recipe creates a delightful and simple stewed summer squash dish. Fresh summer squash, garlic, and olive oil are gently cooked until tender, then finished with fresh basil and kosher salt. It's a quick, healthy, and versatile side or light main, celebrating the vibrant flavors of seasonal produce.
For optimal flavor and texture, select small, young summer squash; older ones can be watery and seedy. Avoid overcrowding the pot; if cooking a large batch, consider doing it in two smaller batches to ensure even cooking and prevent steaming instead of gentle stewing. Season with kosher salt incrementally, tasting as the squash releases its liquid and concentrates flavors. The goal is tender-crisp squash, not mush. Add the fresh basil at the very end to preserve its vibrant color and aromatic oils. To elevate the dish, consider finishing with a squeeze of fresh lemon juice for brightness, or a hint of red pepper flakes for warmth. A drizzle of high-quality finishing olive oil just before serving will also enhance the overall experience. Serve as a versatile side dish or light main course with crusty bread.