Recipe - Sauteed Yellow Squash

One half teaspoon Olive oil
1 pound Yellow summer squash; thinly
cut or sliced up
One half cup Chopped scallions
One fourth Chili pepper; seeded and
finely chopped (or to
taste)
2 tablespoon Fresh basil or Three fourths teaspoon
dried
1 One half teaspoon Water
1 teaspoon Mixed peppercorns; crushed

(Quick and Healthy Cooking)

In a 10 inch skillet, warm the oil over medium heat. Add the squash,
scallions, chili peppers, basil, water and peppercorns, and sauté, stirring
constantly, until vegetables are tender, 5 to 6 minutes. 4 servings, 29
calories per serving. Posted to EATL Digest by Al & Diane Johnson
johnson@NEGIA.NET on Aug 29, 1997