Sautéed Baby Squash with Basil and Feta
Lisa K. Anderson
ingredients
- 1 tablespoon olive oil
- 4 cups baby pattypan squash, halved; if not available substitute sliced zucchini or yellow squash
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
- 1/4 to 1/2 cup crumbled feta cheese
- 2 to 4 tablespoons finely chopped fresh basil
directions
Heat skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash to pan; sauté 5 minutes until tender, stirring frequently. Stir in salt and pepper. Add feta and basil and serve.
Source: Lisa K. Anderson
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