Summer Squash Sauté

This recipe serves:  4

1 pound summer squash (zucchini, yellow crookneck and pattypan)
2 teaspoons extra virgin olive oil
salt to taste
freshly ground black pepper
1 tablespoon fresh lemon juice
1/4 cup basil leaves,thinly sliced
1. 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.

2. Heat the oil in a large non-stick skillet over medium-high heat.

3. 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.

4. Sprinkle with the basil leaves and adjust the seasoning to taste.

Serving Size: 1 cup of vegetables

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