INGREDIENTS:

• 2 tablespoons olive oil

• 1 1/2 lb medium yellow squash (or zuccini), halved lengthwise and cut crosswise into 1/8-inch-thick slices

• 2 garlic cloves, finely chopped

• 1/2 cup water

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 1/4 cup finely chopped fresh basil

PREPARATION:

1. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes.

2. Transfer browned squash to a bowl, then heat remaining tablespoon oil and sauté remaining squash in same manner. Return squash in bowl to skillet.

3. Add garlic and sauté, stirring occasionally, 1 minute.

4. Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes.

5. Stir in basil.