Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.
Summer squash, in all of its varieties, is growing strong right now, so you may spot a lot at the farmer’s market. You’ll want to snag the veggie for its rich vitamin and mineral profile and then whip up this simple recipe in just a few quick minutes.
Sauteed Zucchini with Basil Leaves
10 small zucchini and summer squash, preferably from your garden, cut into 3/8 inch rounds
olive oil or butter
8 basil leaves
Kosher salt and fresh ground pepper
1. Place a large skillet over medium high heat. Add the oil or butter. Once the pan is hot or the butter has stopped foaming add the zucchini. Season them with salt and pepper. Blister the squash with brown spots on both sides.
2. The quicker you blister the veggies the better so keep the heat up. Don’t fear the heat, hang with it, you will like the results. Once blistered on both sides add the basil. If the leaves are bigger then your ear tear them. Give the pan a toss so the veggies and the basil get to mingle. Taste a piece of zucchini and add more salt if you think it needs it and toss the veggies to distribute the salt.
3. Remove the zucc to a serving bowl. This is one dish that, to me anyway, is just as good room temp as hot. Quite often I find I can taste the different flavors of the squash better when it cools.
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