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Sauteed summer squash and tomatoes

Prep Time:


Cook Time:


6 Servings


About the Recipe


  • 2 tbsp extra-virgin olive oil

  • 1 large clove garlic, smashed

  • 450g small courgettes, cut into 8 by 1-cm strips

  • 450g small yellow summer squash, cut into 8 by 1cm strips

  • Salt and freshly ground pepper

  • 100g quartered vine-ripened grape or cherry tomatoes

  • 8 mint leaves, cut into thin strips


Step 1

Heat a large skillet over medium heat. Add the oil and garlic, and saute until the garlic is golden, about 2 to 3 minutes. Remove and discard the garlic.

Step 2

Increase the heat to high and add the squash. Saute, tossing frequently until crisp-tender, about 5 minutes. Add the tomatoes and mint and cook until warmed, about 1 minute more. Season with salt and pepper to taste.


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