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Pan-Cooked Summer Squash With Tomatoes and Basil

Martha Rose Shulman

INGREDIENTS

1 tbsp

Basil, fresh

2

Garlic cloves

1 lb

Tomatoes, ripe

1 1/2

lbs Zucchini or other summer squash, medium or small

1

Pepper, freshly ground

1

Salt

2 tbsp

Olive oil, extra virgin

View Detailed Directions