Stewed Summer Squash Recipe

Photograph: Vicky Wasik

Why This Recipe Works

  • Washing the zucchini and squash well ensures no grit stays lodged in the skins.
  • Adding basil right at the end just barely wilts it, while keeping its flavor fresh.

Stewed summer squash is a seasonal staple, with chunks of fresh, tender zucchini and yellow squash gently cooked in olive oil until they're plump and juicy throughout. It's delicious straight from the pot, and even better once cooled to room temp or chilled.

Recipe Details

Stewed Summer Squash Recipe

Active 30 mins
Total 30 mins
Serves 4 to 6 servings


  • 1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling

  • 3 or 4 medium cloves garlic, crushed

  • 3 pounds (1.4kg) mixed summer squash (such as zucchini, yellow squash, or other varieties), preferably small young ones, skins washed well, ends trimmed, cut into 1-inch rounds

  • Kosher salt

  • 10 to 15 basil leaves, torn


  1. In a large Dutch oven, heat olive oil with garlic over medium heat, stirring occasionally, until garlic is softened, fragrant, and just beginning to turn golden, about 4 minutes.

  2. Add squash, increase heat to medium-high, and cook, stirring occasionally, until squash is plump and tender throughout, about 10 minutes; reduce heat at any point if squash begins to sear and brown. Season with salt.

  3. Stir in basil leaves and cook for 1 minute longer. Remove from heat and drizzle with fresh olive oil. Squash can be served warm, but is even better at room temperature or chilled.

Special equipment

Enameled Dutch oven

This Recipe Appears In

Nutrition Facts (per serving)
128 Calories
10g Fat
10g Carbs
2g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 128
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 108mg 5%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 12%
Total Sugars 6g
Protein 2g
Vitamin C 13mg 65%
Calcium 66mg 5%
Iron 1mg 5%
Potassium 444mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)