Serves 4 to 6

Summer squash.  There is currently a bit of a misconception about summer squash.  Zucchini is usually marketed as zucchini and the others marketed as summer squash.  Zucchini, yellow crook necks and patty-pan squash are all “Summer Squash,” so named because they grow in the summer and must be eaten shortly after being harvested.  Winter squash, although they grow in the summer, they may be harvested and stored for use during the winter.  These include, Hubbard, Butternut, Acorn, Turban, Banana and even Pumpkins.  So, for this recipe, choose a variety of whatever summer squashed you wish, zucchini, patty pan, crook neck, or any of the new hybrids there-of.

2 tablespoons of olive oil

1 yellow onion, cut into thin rings

2 or 3 cloves of garlic, chopped small

1/4 teaspoon mixed dry herbs – (Italian seasoning) or to taste

2 or 3 summer squash, depending on size, cut into 1/4 inch thick slices

About 1/4 cup Court Bouillon  - (non vegetarians may use chicken broth)

About a tablespoon of finely chopped fresh basal leaves

Salt and fresh, coarse ground black pepper to taste

Heat the olive oil in a heavy skillet and over moderate heat, sauté the onion, garlic and herbs until the onion is pinkish and translucent.  Add the summer squash and continue to sauté, tossing gently, until they are just beginning to brown.  Add the bouillon or broth and cook, covered, to desired degree of doneness.  Add the basil and season to taste with salt and pepper.  Serve hot with a garnish of fresh basal leaves.

You may take this dish one step further and add one or two chopped tomatoes at the end and cook just until the tomatoes are hot through.