Sautéed yellow squash

Yield: 1 Servings

Measure Ingredient
½ teaspoon Olive oil
1 pounds Yellow summer squash; thinly sliced
½ cup Chopped scallions
¼ 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

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