Basil Summer Squash

"This is a vegetarian knock-off of an amazing version of Basil Chicken someone made for me. The colours are breath-taking. I adopted her main ideas for my Basil Squash, but my version is so much lower-fat and healthier!"
 
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Ready In:
15mins
Ingredients:
9
Serves:
2
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ingredients

  • 15 ounces canned beets, coarsely chopped
  • 1 cup summer squash, sliced
  • 1 tablespoon chopped garlic
  • 14 cup chopped fresh jalapeno pepper
  • 1 small onion, coarsely chopped
  • 13 cup fresh basil, thinly sliced
  • 12 tablespoon kosher salt
  • 4 tablespoons soy sauce
  • 1 teaspoon olive oil
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directions

  • Heat olive oil in stainless steel pot over high heat.
  • Add garlic and jalapeno, stir until garlic begins to brown.
  • Add soy sauce, beets, squash and salt.
  • Add a dash of water, just to keep things moist.
  • Stir occasionally, until thickened, about 3-4 minutes.
  • Add onion, stir until onion softens slightly.
  • Add basil, stir until wilted, about 30 seconds.
  • Serve immediately, over rice if you like.

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Reviews

  1. I have made this dish a few times since coming across it. My whole family (including myself, and I don't care for beets much) LOVES it. Everyone begs for the recipe. Great job.
     
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RECIPE SUBMITTED BY

<p>Cooking is my stress reliever. I have an intense interest in fresh, healthy, and delicious foods, and have been known to talk about exceptional produce ad nauseum. I tend to eschew processed foods, (except sometimes in desserts), and wish fervently that I had a vegetable and herb garden. Someday I would like to have my own vineyard, perhaps when I retire.&nbsp;</p>
 
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