Recipes Braised Summer Squash Be the first to rate & review! Zucchini are delicious here, but Sicilians use the pale green summer squash called cucuzze, which have a texture somewhere between cucumbers' and zucchini's. More Delicious, Quick Side Dishes By Gianfranco Becchina Gianfranco Becchina Gianfranco Becchina is the owner of Antica Tenuta Dei Principi Pignatelli, where he produces fine extra virgin olive oil from Nocellara del Belice olives grown on his estate. His olio verde is one of the most award-winning extra virgin olive oils in Italy. Food & Wine's Editorial Guidelines Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 1 hr Yield: 4 Ingredients 3 tablespoons extra-virgin olive oil 1 1/2 pounds zucchini, sliced 3/4 inch thick 1/2 pound Yukon Gold potatoes—peeled, halved and sliced 1/3 inch thick 1 medium tomato—peeled, seeded and coarsely chopped 1 medium red onion, thinly sliced 2 tablespoons coarsely chopped celery leaves 1/2 tablespoon finely chopped basil 1/4 teaspoon crushed red pepper Sea salt 1/4 cup boiling water Freshly grated Parmesan cheese Directions Heat the olive oil in a medium saucepan or deep skillet. Add the zucchini, potatoes, tomato, onion, celery leaves, basil and crushed red pepper and season with salt. Cover and cook over moderate heat until the vegetables are barely tender, about 25 minutes. Add the boiling water, cover and cook until the vegetables are tender, about 12 minutes longer. Season with salt and serve hot or at room temperature with Parmesan cheese. Make Ahead The braised vegetables can be refrigerated overnight. Rate it Print