Braised Summer Squash

Name: Braised Summer Squash
Ingredients: 3 tablespoons extra-virgin olive oil; 1 1/2 pounds zucchini, sliced 3/4 inch thick; 1/2 pound Yukon Gold potatoespeeled, halved and sliced 1/3 inch thick; 1 medium tomatopeeled, seeded and coarsely chopped; 1 medium red onion, thinly sliced; 2 tablespoons coarsely chopped celery leaves; 1/2 tablespoon finely chopped basil; 1/4 teaspoon crushed red pepper; Sea salt; 1/4 cup boiling water; Freshly grated Parmesan cheese

11 ingredients

5 steps

Ingredients

3 tablespoons extra-virgin olive oil
1 1/2 pounds zucchini, sliced 3/4 inch thick
1/2 pound Yukon Gold potatoespeeled, halved and sliced 1/3 inch thick
1 medium tomatopeeled, seeded and coarsely chopped
1 medium red onion, thinly sliced
2 tablespoons coarsely chopped celery leaves
1/2 tablespoon finely chopped basil
1/4 teaspoon crushed red pepper
Sea salt
1/4 cup boiling water
Freshly grated Parmesan cheese

Directions

1

Heat the olive oil in a medium saucepan or deep skillet.
2

Add the zucchini, potatoes, tomato, onion, celery leaves, basil and crushed red pepper and season with salt.
3

Cover and cook over moderate heat until the vegetables are barely tender, about 25 minutes.
4

Add the boiling water, cover and cook until the vegetables are tender, about 12 minutes longer.
5

Season with salt and serve hot or at room temperature with Parmesan cheese.