(zucchini, yellow crookneck and pattypan)
extra virgin olive oil
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
Number of Servings: 4
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin