Stir Fry Italian Squash Recipe

Throughout the summer and fall months, you can find an abundance of squashes perfect for stir fry meals and sides. The crunchiness of the vegetables is complimented well with fresh basil leaves, garlic cloves, and a high quality olive oil. In their peak, you can find zucchini squash and yellow squash for sometimes under a dollar at farmstands. At the grocery store, you're apt to pay more, and not have that farm fresh taste. Whenever possible, buy from your local farm stand or farmer's market. Read on for an easy, delicious, and healthy stir fry italian squash recipe, suitable as a main course inside of a pocket, or great for a side!


* 1 yellow squash, washed and peeled, cut into 1/2" thick circles, then halved
* 2 zucchini squash, washed and peeled, cut into 1/2 thick circles, then halved
* 2 Tablespoons of olive oil
* 20 large fresh basil leaves (approximately 3 Tablespoons) chopped
* 1 small garlic clove, minced


1. Add the garlic clove and olive oil to a medium saucepan. Heat on low until the garlic lightly browns.

2. Add the squash to the mixture, stirring frequently. Increase the heat to medium and cook for approximately 20 minutes, or until the squash just start to soften.

3. Add the chopped fresh basil to the squash. Cook the squash on low heat, stirring frequently, for an additional 5-7 minutes. Add additional olive oil to the vegetables to avoid burning if the veggies start to stick. Serve immediately with fresh grated cheese or black pepper and sea salt.