Slow-Cooked Summer Squash with Fresh Herbs
Slow-Cooked Summer Squash with Fresh Herbs
Turn them into supper by heaping them on garlic-rubbed toasted levain bread with thinly sliced fresh mozzarella.
Course:
Side Dish
Servings: 4
Calories: 88 kcal
Ingredients
- 2 pounds mixed summer squash
- 3 tablespoons olive oil
- ½ cup simmering water
- Sea salt and freshly ground pepper
- 1/3 cup chopped flat-leaf parsley
- 2 tablespoons chopped marjoram or oregano or torn basil leaves
Instructions
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Slice the squash ¼ inch thick.
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Heat the oil in a wide skillet. Add the squash and cook over medium-low heat, flipping the squash in the pan every 3 or 4 minutes until it’s tender and golden, about 20 minutes.
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Add the water and continue cooking until none remains. Season with salt and pepper and shower the herbs over all.
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Slide onto a platter and serve.
Recipe Notes
Calories 88, Total Fat 7 g, Sat. Fat 1 g, Sodium 4 mg, Tot. Carb. 0 g, Protein 2 g, Sugar 3 g