Sautéed Baby Squash with Basil and Feta
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Ingredients
1 tablespoon olive oil
4 cups zucchini in a baking dish, cut in half (about 18 ounces)
2 cups chopped leeks (about 2)
½ teaspoon salt
⅛ a teaspoon of freshly ground black pepper
3 tablespoons minced low-fat feta cheese
2 tablespoons finely chopped fresh basil
To make
This simple preparation makes for a deliciously versatile side dish. If you don't have zucchini in a baking dish, replace them with four cups of thinly sliced zucchini or yellow squash.
Preheat a large nonstick skillet over medium-high heat. Pour the oil into the skillet, stirring to coat; heat for 20 seconds. Add the courgettes and leeks to the skillet; simmer for 5 minutes or until tender, stirring frequently. Season with salt and pepper. Transfer the zucchini mixture to a serving platter. Sprinkle with cheese and basil.
Preheat a large nonstick skillet over medium-high heat. Pour the oil into the skillet, stirring to coat; heat for 20 seconds. Add the courgettes and leeks to the skillet; simmer for 5 minutes or until tender, stirring frequently. Season with salt and pepper. Transfer the zucchini mixture to a serving platter. Sprinkle with cheese and basil.
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Author:Admin
Published: 11/20/2023 10:22 PM
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