3 tablespoons olive oil
1 1/2 lb medium squash, halved lengthwise and cut crosswise into 1/8-inch-thick slices
2 garlic cloves, finely chopped
2 Tbsp water
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup finely chopped fresh basil
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes.
Transfer browned squash to a bowl.
Heat another tablespoon oil and sauté remaining squash in same manner and remove to bowl after browned.
Add the remaining Tbsp of oil to the skillet, let warm, add garlic and sauté.
Return squash in bowl to skillet stirring occasionally, 1 minute.
Add water, salt, and pepper and simmer lightly, covered, until squash is tender and most of liquid is evaporated, about 2-3 minutes.
Stir in basil.