- 2 zucchini/summer squash, about 1 pound, quartered lengthwise and chopped into 2” pieces
- 2 TBLS each olive oil and water
- 1 tsp dried basil or 2 sprigs fresh
- 1 garlic clove, sliced thinly
- Salt and pepper, to taste
- 3 oz cherry tomatoes, halved
Bring all ingredients except tomatoes to a boil in medium skillet. Simmer covered until zucchini is fork tender, about 8 min. Add tomatoes and cook uncovered about 2 min.