We are starting to get excited about warm weather around here. In Atlanta the days are getting longer, and with a weekend that was in the 60s and sunny…well its hard not to dream of the sultry days of summer. And what veggie in the grocery store reminds us of our own summer garden plots? Squash, of course!

This week’s recipe is a new take on a “frequently-used” veggie in our homes. Zucchini and Yellow Squash both work great in this recipe, or together. Sautéed in a little butter and olive oil and topped with Feta and the bright fresh taste of basil, it’s a side that doesn’t get easier OR better!

Basil adds a pop of flavor and health benefits in every bite. Basil can reduce inflammation and protect against unwanted bacterial growth. The health benefits stem from the flavonoids and essential oils in the herb. Finally, basil is a good source of magnesium, which is helpful with cardiovascular health.

Squash Ribbons with Feta and Basil

2 LBs Zucchini or Yellow Squash

1 TB Unsalted Butter

1 TB Extra Virgin Olive Oil

Sea Salt and Freshly Ground Black Pepper

¼ Cup Crumbled Feta

¼ Cup Chiffonade of Basil (thin strips)

Step One Using a vegetable peeler, make long thin strips of the squash – avoiding the very “seedy” middle. (Use the middle to add flavor to vegetable soup!)

Step Two Melt the butter and olive oil together in a medium hot pan. Saute the ribbons until crisp tender, about 2 -3 minutes. Sprinkle with salt and pepper and remove to a platter. Garnish with the feta and basil and serve

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