Serves 4 – from Local Flavors by Deborah Madison
Savor these fragrant vegetables by themselves or turn into supper by heaping them on garlic-rubbed toasted levain bread with thinly sliced mozzarella.
2 pounds summer squash, sliced 1/4 thick
3 tablespoons olive oil
1/2 cup simmering water
sea salt and freshly ground black pepper
1/2 cup parsley, chopped
2 tablespoons fresh basil, marjoram, or oregano, chopped
Heat oil in skillet, add squash and cook over medium-low heat, flipping over every 3 – 4 minutes until tender and golden, about 20 minutes total. Add the water and continue cooking until none remains. Season with salt and pepper and shower the herbs over all. Slide onto a platter and serve.