Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
6 servings (serving size: 2/3 cup)

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.

How to Make It

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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