Yield: 1 Servings
Measure | Ingredient |
---|---|
½ teaspoon | Olive oil |
1 pounds | Yellow summer squash; thinly sliced |
½ cup | Chopped scallions |
¼ \N | Chili pepper; seeded and finely chopped (or to taste) |
2 tablespoons | Fresh basil or 3/4 teaspoon dried |
1½ teaspoon | Water |
1 teaspoon | Mixed peppercorns; crushed |
(Quick and Healthy Cooking)
In a 10 inch skillet, warm the oil over medium heat. Add the squash, scallions, chili peppers, basil, water and peppercorns, and sauté, stirring constantly, until vegetables are tender, 5 to 6 minutes. 4 servings, 29 calories per serving. Posted to EAT-L Digest by Al & Diane Johnson <johnson@...> on Aug 29, 1997