Sauteed Baby Squash with Basil and Feta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This simple preparation yields delicious results in a versatile side dish. If baby pattypan squash are not available, substitute four cups of thinly sliced zucchini or yellow squash. Ingredients:
1 tablespoon olive oil |
4 cups baby pattypan squash, halved (about 18 ounces) |
2 cups sliced leek (about 2) |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
3 tablespoons crumbled reduced-fat feta cheese |
2 tablespoons finely chopped fresh basil |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.
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