Sautéed Baby Squash with Basil and Feta

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.

Summer Squash Casserole

Ingredients

• * 1 1/2 pounds yellow squash
• * 1 pound zucchini
• * 1 small sweet onion, chopped
• * 2 1/2 teaspoons salt, divided
• * 1 cup grated carrots
• * 1 (10 3/4-oz.) can cream of chicken soup
• * 1 (8-oz.) container sour cream
• * 1 (8-oz.) can water chestnuts, drained and chopped
• * 1 (8-oz.) package herb-seasoned stuffing
• * 1/2 cup butter, melted

Preparation

1. Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.

2. Stir together 1 cup grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Stir together stuffing and 1/2 cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.

3. Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.

Note: For testing purposes only, we used Pepperidge Farm Herb Seasoned Stuffing.