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