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Sautéed Baby Squash with Basil and Feta

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.

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

Nutrition 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

How to Make It

  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.