Savory Summer Squash
|Zucchini/Crookneck, / patty pan squash||2 Pound|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Dry basil||1⁄2 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|All purpose flour||1 Tablespoon|
Insert shredding disc in food processor.
Cut squash in pieces to fit the feed tube; shred.
In a wide frying pan, combine butter, water, salt, basil, pepper, and garlic powder.
Mix in squash.
Cover and cook over medium heat until squash is just tender (about 5 minutes).
Remove cover for the last minute or two to evaporate most of the liquid.
Meanwhile, mix sour cream with flour until smooth; stir into squash.
Bring to a boil, stirring until blended into a smooth sauce.