• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2
MineralsNatrium, Potassium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 small summer squash or 2 to 3 medium

  2. nonstick cooking spray

  3. 1/4 cup vegetable broth or chicken broth

  4. 1/2 teaspoon crushed garlic

  5. 3 or 4 green onions, thinly sliced

  6. about a dozen medium basil leaves, cut chiffonade*

  7. salt and freshly ground black pepper, to taste

Instructions Jump to Ingredients ↑

  1. *To cut chiffonade, stack the leaves, roll up tightly, and slice thinly.

  2. Spray a large skillet with cooking spray and heat over medium heat . Saute the sliced summer squash, stirring constantly, for about 2 minutes. Add the vegetable broth to the skillet and continue cooking and stirring for a few minutes longer, until almost tender. Add the garlic and green onions and continue cooking and stirring until tender but still a bit firm. Stir in the basil and add salt and pepper to taste.

  3. Serves 4.


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