Shelly's Recipe

SUMMER SQUASH SAUTE

Category: Squash

1 lbs summer squash (zucchini, yellow crookneck and pattypan)
2 tsp extra virgin olive oil
salt and pepper, to taste
1 tbsp fresh lemon juice
1/4 cup basil leaves, thinly sliced

Trim the ends of the squash. Cut zucchini and yellow squash in half lengthwise and then slice into half-moons about 1/8" thick. Cut pattypan squash in half or in quarters.

Heat the oil in a large non-stick skillet over medium-high heat. Add the squash and season with a little salt and pepper. Cook, stirring occasionally until the squash is slightly tender and slightly golden brown, about 5 to 7 minutes. Add the lemon juice and remove from the heat. Sprinkle with the basil leaves and adjust the seasoning to taste. Serves 4