Mediterranean Summer Squash
My garden was producing like crazy, and I had lots of fresh zucchini, yellow squash, and tomatoes. I combined the three, added herbs, garlic, and feta, and came up with a colorful, flavorful dish that I love. My son eats it up like crazy too.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon salt
- 1 garlic clove minced
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1/2 teaspoon dried oregano
- 1 small zucchini thinly sliced
- 1 small yellow summer squash thinly sliced
- 1 plum tomato seeded and chopped
- 1/4 cup crumbled feta cheese
- Carbohydrate 3.66602115050044 g
- Cholesterol 8.34375 mg
- Fat 2.97370542502928 g
- Fiber 0.906075938698606 g
- Protein 2.22490330535945 g
- Saturated Fat 1.5504392228046 g
- Serving Size 1 1 serving (80g)
- Sodium 108.757722756726 mg
- Sugar 2.75994521180183 g
- Trans Fat 0.158767924688273 g
- Calories 47 calories
As a homemaker, I'm always looking for ways to use up the fresh produce from my garden. This recipe is a great way to do that, and it's also a delicious and healthy meal. I love the combination of zucchini, yellow squash, tomatoes, and feta cheese. The herbs and garlic add a lot of flavor, and the feta cheese gives it a nice creamy texture.
My son is a picky eater, but he loves this dish. I think it's because it's so colorful and flavorful. He also likes that it's not too spicy. I usually serve it with a side of rice or pasta, and a green salad. It's a great meal for a hot summer night.
Step-by-step
- In a large skillet, sauté onion in oil until tender.
- Add squash and zucchini; sauté 6-8 minutes longer or until tender.
- Add garlic; cook 1 minute longer.
- Stir in the remaining ingredients; heat through.
- Yield: 4 servings.
