Yellow summer squash with lemon, thyme, basil, garlic, and sun dried tomatoes is a healthy side dish with restaurant quality flavor! Join Eric from Simply Elegant Home Cooking as he demonstrates this amazing vegetable side dish recipe! One of the tricks to making this is to buy the best quality yellow squash that you can find. Today, Eric is using organic, locally grown squash from a nearby farm in Smithsburg, MD.

The best way to cook zucchini and squash is quickly, over medium high heat. When cooked using this method, the exteriors of the squash will get a nice sear and develop amazing color and flavor while remaining crisp. Be sure to prep all of your ingredients before beginning the cooking process as this dish comes together fast!

Ingredients:
-3 medium sized yellow Summer squash
-12 fresh basil leaves
-6 thyme sprigs
-2 garlic cloves
-6 sun dried tomatoes
-1/3 lemon
-1 tablespoon Italian extra virgin olive oil
-1 tablespoon butter
-salt and pepper to taste

Instructions:
-Remove the end from the squash and then cut the squash into medium sided discs. Cut each disc into a half circle.
-Remove the thyme leaves from the stems and then finely mince them with a sharp knife.
-Roll the fresh basil leaves, several at a time, and then slice thinly.
-Slice the sun dried tomatoes into thin strips and then chop across to cut them into small pieces.
-Crush the garlic cloves using a garlic press.
-Cut 1/3 of a lemon and reserve the remaining lemon for other recipes.
-Preheat a large skillet over medium high heat and allow it to come up to full temperature.
-Add the Italian extra virgin olive oil along with the butter and swirl to evenly coat the pan.
-Add in the yellow squash to the pan and stir to incorporate. Season with salt and pepper. Cook for about two minutes before turning. As you cook the squash, be sure to not only stir but flip the squash periodically to ensure that all surface area gets cooked.
-After about five minutes, turn the heat down to medium and add in the thyme and garlic. Stir to evenly incorporate the ingredients.
-Several minutes after adding the garlic and thyme, add in the sun dried tomatoes and continue to stir and flip the yellow squash.
-Once the squash is cooked to your desired liking, turn off the heat and juice the third of a lemon into the pan. Stir to incorporate.
-Add in the fresh basil, and give a final stir.
-Serve and enjoy!