This week’s healthy recipe: Sautéed Baby Squash with Basil and Feta

You know what we love at Heroic Health headquarters?  Vegetables (gee, what a shocker!).  And now that spring is here and summer is not too far behind, we are already anxious to get our garden planted and start cashing in on all of the fresh produce that we are going to (try to) grow!  Fresh vegetables and ingredients always make any dish just that much more amazing, and this one has a few doozies!

This recipe called for pattypan squash, but if you can’t find that it will also work with thinly sliced zucchini or yellow squash.  The pattypan squash is a summer squash (species Cucurbita pepo) that is notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small toy top or flying saucer.  It is a good source of magnesium, niacin and vitamins A and C.  One cup chopped contains about 20 to 30 calories and no fat!  It is super simple to prepare, and packs a health punch that gives you great bang for your buck.

Try serving this alongside some crusty quinoa bread and a light salad.  Maybe a sangria on the side?  Sounds great to us!


Sautéed Baby Squash with Basil and Feta:

  • 1 tbsp. olive oil
  • 4 cups baby pattypan squash, halved (about 18 ounces) (if this squash is not available, substitute 4 cups of thinly sliced zucchini or yellow squash)
  • 2 cups sliced leek (about 2)
  • ½ tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 3 tbsp. crumbled reduced-fat feta cheese
  • 2 tbsp. finely chopped fresh basil

1)    Heat a large non-stick skillet over medium-high heat

2)    Add oil to pan, swirling to coat; heat 20 seconds.  Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently

3)    Stir in salt and pepper.  Transfer squash mixture to a serving platter

4)    Sprinkle with cheese and basil


(We would lie to thank the webpage for the recipe!  We have turned to these guys a few times, as their suggestions and recipes are always amazing)

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