Summer Squash with Fennel

When the farmers market provides a bounty of fennel, squash, tomatoes and fresh basil, foods other than vegetables almost seem superfluous. This tasty mixture works well as a side dish, but can also claim center stage as a light summer supper.

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2–3 tablespoons olive oil
1/2 medium bulb fennel, cored and very thinly sliced
2 small tomatoes cut into eighths*
~ water
4 summer squash, cut into bite-sized pieces
2 cloves garlic, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
~ fresh basil leaves, chopped
*Roma tomatoes work well in this recipe.         


      1. Pour the olive oil into a skillet set over a medium-high flame and heat till sizzling.
      2. Add the fennel and reduce the heat to medium. Cook until softened and slightly golden. Adjust the heat as needed to prevent burning.
      3. Add the tomatoes and cook until they soften and just begin to lose their shape. If the pan seems too dry, add a bit of water.
      4. Add the squash, garlic, salt, and pepper and cook until the squash is softened.
      5. Sprinkle in the basil and serve.


Preparation Time: 
Approximately 25 minutes.