Summer squash with fresh basil


By Dr. Ronald Hoffman

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

ts_yellowsquash1 3/4 pounds small yellow squash
1 large bunch basil
1 1/2 Tablespoons plus 1 teaspoon unsalted butter

  1. Wash squash and trim ends. Grate on large holes of box grater. Place in bowl.
  2. 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.
  3. 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.
  4. Add additional salt and pepper if necessary. Serve hot. Garnish with small basil leaves.

Recipe by Rozanne Gold.Healthy 1-2-3


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