Sautéed Baby Squash with Basil and Feta

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)

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. 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.

Nutritional Information

Calories:

61 (43% from fat)

Fat:

2.9g (sat 0.6g,mono 1.6g,poly 0.3g)

Protein:

2.3g

Carbohydrate:

7.5g

Fiber:

1.7g

Cholesterol:

1mg

Iron:

0.7mg

Sodium:

253mg

Calcium:

30mg