Sauteed Baby Squash with Basil and Feta
Serves: 6
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.
Prep Time: 10 min
Cook Time: 5 min
Ingredients:
| 1 tablespoon | olive oil |
| 4 cups | baby pattypan squash, halved (about 18 ounces) |
| 2 cups | sliced leeks (about 2) |
| 1/2 teaspoon | salt |
| 1/8 teaspoon | freshly ground black pepper |
| 3 tablespoons | crumbled 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; saute 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.
Source: myrecipes.com
