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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 61
  • Calories from fat: 43%
  • Fat: 2.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.3g
  • Carbohydrate: 7.5g
  • Fiber: 1.7g
  • Cholesterol: 1mg
  • Iron: 0.7mg
  • Sodium: 253mg
  • Calcium: 30mg

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. 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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