Summer squash with fresh basil
For a change of pace, try grating summer squash instead of slicing them into the familiar rounds. The new texture is interesting, and faster cooking preserves its nutrients.
Serves 4
1 3/4 pounds small yellow squash
1 large bunch basil
1 1/2 Tablespoons plus 1 teaspoon unsalted butter
- Wash squash and trim ends. Grate on large holes of box grater. Place in bowl.
- Was basil and dry thoroughly. Chop enough basil leaves to yield 2/3 cup, reserving remaining leaves for garnish. Add chopped basil to bowl with 1/4 teaspoon sea salt and freshly ground black pepper to taste. Stir.
- In a large nonstick skillet, melt butter. Add squash mixture and cook over medium heat for 10 minutes, stirring often. Do not let squash brown. Cook until squash is soft.
- Add additional salt and pepper if necessary. Serve hot. Garnish with small basil leaves.
Recipe by Rozanne Gold.Healthy 1-2-3
ORDER HEALTHY 1-2-3 from AMAZON.COM
