Summer squash

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.I love the variety of vegetables that we have during the summer. I can take a large bag to the farmer’s market each week and load up on a lot of seasonal produce and not pay a lot of money. Saturdays in the summer are hot, but we nourish ourselves with the freshest food.

Squash and zucchini are very versatile and easily grown. For this reason, I love trying new recipes and this one from Cooking Light is a keeper. The salty feta pairs well with the crisp cool flavors of the basil.

Sautéed Baby Squash with Basil and Feta

1 tablespoon olive oil

2 cups baby pattypan squash, halved (about 18 ounces)

2 cups of zucchini, cubed

2 cups sliced leek (about 2). Slice them and rinse them thoroughly.

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

3 tablespoons crumbled reduced-fat feta cheese

2 tablespoons finely chopped fresh basil

 

1. Heat a large nonstick skillet over medium-high heat.
2. Add oil to pan, swirling to coat; heat 20 seconds.
3. Add leek to pan; sauté 5 minutes or until tender, stirring frequently.
4. Add squash and zucchini to pan with leeks. Sauté 10 minutes until tender.
5. Stir in salt and pepper.
6. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.