- 2 tablespoons olive oil
- 1 1/2 pounds medium yellow squash, halved lengthwise and cut crosswise into 1/8-inch-thick slices
- 2 cloves garlic, finely chopped
- 1/2 cup water
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup finely chopped fresh basil
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and saute, stirring occasionally, until browned, about 5 minutes. Transfer browned squash to a bowl, then heat remaining tablespoon oil and saute remaining squash in same manner. Return squash in bowl to skillet. Add garlic and saute, stirring occasionally, 1 minute. Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes. Stir in basil.