Go Back

Stewed Summer Squash Recipe

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.
Total Time 30 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 719.1 kcal

Equipment

  • 1 Large Pot or Dutch Oven A heavy-bottomed pot is ideal for even heat distribution.
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Wooden Spoon or Spatula For stirring and gentle handling of squash.

Ingredients
  

Main

  • 1/4 cup 60ml extra-virgin olive oil, plus more for drizzling
  • 3 or 4 medium cloves garlic crushed
  • 3 pounds 1.4kg mixed summer squash (such as zucchini, yellow squash, or other varieties), preferably small young ones, skins washed well, ends trimmed, cut into 1-inch rounds
  • Kosher salt
  • 10 to 15 basil leaves torn

Instructions
 

  • Wash and trim the summer squash, then cut into approximately 1-inch thick rounds.
  • Gently crush the garlic cloves.
  • Heat the 1/4 cup of extra-virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium-low heat.
  • Add the crushed garlic to the pot and cook gently for 1-2 minutes until fragrant, being careful not to brown it.
  • Add the prepared summer squash to the pot, sprinkle generously with kosher salt, and stir to coat all the squash evenly with the oil and garlic.
  • Increase the heat to medium-low, cover the pot, and cook for 15-20 minutes, stirring occasionally, until the squash is very tender but not mushy. It will release its own liquid.
  • Taste the stewed squash and adjust seasoning with additional kosher salt if needed.
  • Remove the pot from the heat and stir in the torn fresh basil leaves.
  • Drizzle with a little extra virgin olive oil just before serving, if desired, for added richness and flavor.
  • Serve the stewed summer squash warm as a side dish or light main course.

Notes

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.