Sautéed Baby Squash with Basil and Feta

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Nutritional Information

Calories 61
Caloriesfromfat 43 %
Fat 2.9 g
Satfat 0.6 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 2.3 g
Carbohydrate 7.5 g
Fiber 1.7 g
Cholesterol 1 mg
Iron 0.7 mg
Sodium 253 mg
Calcium 30 mg

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

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.

Note:

Lorrie Hulston,

April 2008