Oh how I love thee, my feta cheese!
Our garden is overflowing with summer squash. (The other day my kids took two wagon loads to neighbors to try to thin our squash supply.) This recipe is a perfect way to eat your crook-neck squash even if you're so sick of eating squash you secretly want your plants to die. I've also attempted to grow an herb garden this year and the fresh basil tastes great. (Don't be shy in adding plenty of basil as it's flavor is surprisingly subtle.) Enjoy!!
(Recipe courtesy Cooking Light April 2008, photo courtesy Taste and Tell)
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
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.