Summer Squash, Italian Style

15 min · Serves 4

Based on a recipe from Farm Fresh Summertime Recipes Connecticut Food Policy Council, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 29.6 mlvegetable oil
• 1summer squash
• 14.8 mlwater
• salt and pepper (optional)
• 14.8 mlfresh sweet basil
• 88.7 mlgrated Parmesan or Romano cheese

How to cook it

1. Position an oven rack 4 to 6 inches (10 to 15 cm) below the heating element and preheat the broiler to high.
2. Slice the summer squash into thin rounds.
3. Heat 1 tablespoon of the vegetable oil in a 10-inch (25 cm) oven-safe skillet over medium-high heat for about 1 minute until shimmering.
4. Spread the sliced summer squash evenly across the skillet, pour in the 1 tablespoon water, and season with the salt and pepper and fresh sweet basil.
5. Cover the skillet, reduce the heat to medium, and cook for 4 to 5 minutes until the squash is tender-crisp when pierced with a fork.
6. Uncover the skillet, sprinkle the grated Parmesan or Romano cheese evenly over the squash, and drizzle with the remaining 1 tablespoon vegetable oil.
7. Transfer the skillet to the oven rack and broil for 2 to 3 minutes, watching closely, until the cheese is melted, bubbling, and lightly golden.

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