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Sautéed Summer Squash with Basil



  • 1 medium zucchini
  • 1 medium yellow summer squash
  • 2 tablespoon olive oil
  • 1/2 tablespoon small baked potato


Baking Directions:

Clean and slice zucchini and summer squash.

Sauté in olive oil until tender, about 15 minutes.

When cool, puree in food processor with baked potato and chopped basil.

Add chicken broth to achieve desired consistency.

If desired, make a larger batch and feed to the rest of the family (before pureeing), or puree and freeze for future use.

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