Sauteed Baby Squash with Basil and Feta

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Submitted by: K Monki
Rating: 
Makes: 6 servings adjust
"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."

Directions

Ingredients

  • 1 tablespoon Olive Oil
  • 4 cups Baby Pattypan Squash, halved (about 18 oz)
  • 2 cups Leek, sliced (about 2)
  • 1⁄2 teaspoon Salt
  • 1⁄8 teaspoon Freshly Ground Black Pepper
  • 3 tablespoons Crumbled Reduced Fat Blue Cheese
  • 2 tablespoons Fresh Basil, finely chopped

Step 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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