Summer squash, basil, and goat cheese

Even right off their prolific vines, summer squash can be watery and sometimes bitter. Cook them slowly in plenty of olive oil and they turn sweet but stay moist and summery, so you can take advantage of the beautiful golden color. As you cook the sliced squash, mash the rounds against the sides of the skillet to break them up. Then toss the squash wit leaves of fresh basil, and crumbled goat cheese.

3 tablespoons olive oil
7 small summer squash, thinly sliced
About 20 fresh basil leaves, torn in half
Salt and pepper, to taste
1/4 cup fresh goat cheese, crumbled

In a large skillet over low heat, heat the olive oil. Add the squash and cook, stirring often, for 30 minutes or until the squash soaks up the oil and is not at all watery. As the squash cooks, use a wooden spoon to mash it against the side of the pan. Stir in half of the basil leaves. Top with the goat cheese and remaining basil leaves.

Boston Globe


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