Summer Squash with Low Fat Cottage Cheese

MMMMM----- Meal-Master Recipe via Home Cookin 2.8

Title: Summer Squash with Low Fat Cottage Cheese
Categories: Home Cookin,
Yield: 4

2 tb canola oil
6 to 8 summer squash -
zucchini,
crookneck, patti pan or any
assortment - 1½ to 2 pounds
1 onion
1 green or red Bell pepper
(or ½ of
ea for color)
1 or 2 ribs celery
1 cl garlic
2 or 3 leaves fresh basil
OR a pinch
of dried basil
¼ teaspoon freshly ground
black pepper
4 oz (½ cup) low-fat cottage
cheese
and/or 4 ounces low-fat
or imitation
cn cheese

Prepare vegetables:
Slice squash in food processor (or cut into chunks).
Chop onion, garlic, and basil in food processor (or chop by
hand). Dice celery and Bell pepper.

Heat oil and sauté above ingredients and the black pepper. Stir
well, cover utensil, reduce heat, and simmer for 10 minutes.

Add cheese, stir well, and turn into serving dish.

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