2 tablespoons 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 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, then heat remaining tablespoon oil and sauté remaining squash in same manner. Return squash in bowl to skillet.
Add garlic and sauté, 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.