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Dietitian's tip: When you can find them, miniature pattypan and other summer squash are an attractive substitute for full-sized crooknecks and zucchini. The leek vinaigrette is also delicious over grilled fish.
Serves 6
Ingredients
2 yellow crookneck squash, about 1/2 pound total weight
2 zucchini, about 1/2 pound total weight
For the vinaigrette
2 tablespoons extra-virgin olive oil
1 leek, including tender green top, finely chopped
1 tablespoon vegetable stock or broth
1 tablespoon rice vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Trim the stems from the yellow squash and zucchini. Halve lengthwise and then cut the halves crosswise on the diagonal into slices 1/2-inch thick. Set aside.
To make the vinaigrette, in a saucepan, heat the olive oil over medium heat. Add the leek and saute until soft, 10 to 12 minutes. Remove from heat and stir in the vegetable stock, vinegar, lemon juice, salt and pepper. Cover and keep warm.
Meanwhile, in a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the yellow squash and zucchini, cover, and steam until tender, about 10 minutes.
Transfer the squash to a warmed serving dish. Add the vinaigrette and toss gently to mix. Serve immediately.
Nutritional Analysis
(per serving)| Calories | 63 | Monounsaturated fat | 3 g |
| Protein | 1 g | Cholesterol | 0 mg |
| Carbohydrate | 5 g | Sodium | 200 mg |
| Total fat | 5 g | Fiber | 2 g |
| Saturated fat | 1 g |
