2 Tbls. Olive oil
1 1/2 lb. medium yellow squash, halved lengthwise and cut crosswise into 1/8-inch thick slices
2 garlic cloves, finely chopped
1/2 cup water
1/4 tsp. salt
1/8 tsp. black pepper
1/4 cup finely chopped fresh basil
g
Heat 1 Tbls. oil in a 12-inch heave skilled over moderately high head until hot but not smoking, then add half of squash and saute, stirring occasionally, until browned, about 5 minutes. Transfer browned squash to a bowl, then heat remaining Tbls. oil and saute remaining squash in same manner. Return squash in bowl to skillet. Add garlic and saute, stirring occasionally, 1 minute. Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes.

Stir in basil.