Charred summer squash with garlic & basil
The fastest thing to do with a glut of summer squash — a hot pan, a little char, and a shower of garlic and torn basil.
Ingredients
Serves 4- ◗1½ lb summer squash, in ½-in coins
- ◗3 cloves garlic, thinly sliced
- ◗2 tbsp olive oil
- ◗1 handful fresh basil, torn
- ◗½ lemon, for squeezing
- ◗Flaky salt & black pepper
Method
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1
Heat a large cast-iron or heavy skillet over medium-high until it's genuinely hot. Toss the squash coins with 1 tbsp of the oil and a good pinch of salt.
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2
Lay the coins in a single layer — don't crowd the pan, work in batches if you need to. Leave them undisturbed for 3–4 minutes until deeply charred on the underside, then flip and char the other side.
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3
Push the squash to one side, add the remaining oil and the sliced garlic to the clear space, and cook 30–45 seconds until fragrant and just golden — don't let it burn.
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4
Off the heat, toss everything together with the torn basil and a squeeze of lemon. Taste, adjust the salt, and finish with flaky salt and pepper. Serve warm or at room temperature.
The char is the whole point — resist the urge to stir. If your squash is very large and seedy late in the season, scoop the seeds first. Leftovers are excellent folded into eggs the next morning.
Got more squash than you know what to do with?