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