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
Preparation
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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