This recipe is courtesy of Cooking Light. It calls for pattypan squash, but you can substitute any of your other summer squashes, depending on what you have on hand.
Ingredients
1 Tablespoon olive oil
4 cups baby pattypan squash, halved or quartered (about 18 ounces)
2 cups sliced leek (about 2)
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
3 Tablespoons crumbled reduced-fat feta cheese
2 Tablespoons finely chopped fresh basil
Procedure:
- 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.
