Recipe: Sauteed Zucchini and Squash with Thyme and Feta

Zucchini seems to gets a bit of a bum rap which I think is a little unfortunate. People write it off as flavorless and boring, but I happen to quite like it. It’s sort of like the skinless chicken breast of the vegetable world. There’s not a whole lot to it but it’s a great vehicle for flavor. In this dish I combine it with sweet red onion, woodsy thyme and finish it off with the salty punch of feta cheese.

The sautéed zucchini and squash would be great with something simple like chicken breasts rubbed with olive oil and sprinkled with marjoram and roasted in the oven with and handful or two of cherry tomatoes. Perfect for an easy weeknight dinner.

Sauteed Squash with Thyme and Feta

Serves 4

2 tablespoons extra-virgin olive oil
1/2 red onion, diced
2 teaspoons fresh thyme leaves
2 cups diced squash, such as summer or yellow squash and/or zucchini
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta

Heat a large sauté pan over high heat for 2 minutes. Add the olive oil, red onion, and thyme. Saute for about 1 minute, until the onion is soft and then add the squash. Season with 1 teaspoon of salt and a couple grindings of black pepper and cook for about 4 to 5 minutes, until the squash is tender and has a little color. Scoop the squash into a serving bowl and scatter over the crumbled feta. Serve immediately.

Per serving, based on 4 servings. (% daily value)
8.8 g (13.6%)
2.3 g (11.7%)
7.8 g (2.6%)
1.1 g (4.4%)
0.4 g
1.9 g (3.8%)
8.3 mg (2.8%)
106.9 mg (4.5%)