Sautéed Summer Squash

Sautéed Summer Squash Recipe with Zucchini, Garlic, Corn, and Feta | Vegetarian

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Sautéed Summer Squash is a delicious and nutritious dish that is perfect for the summer months when zucchini and yellow squash are in abundance. This recipe combines the flavors of fresh summer vegetables with the richness of feta cheese and the crunch of croutons.

History

Sautéed Summer Squash is a popular dish in Mediterranean cuisine, where fresh vegetables are often sautéed with olive oil and garlic. This recipe puts a twist on the traditional dish by adding corn, white wine, and feta cheese for extra flavor and texture.

Ingredients

2 tbsp olive oil
5 oz (142 g) garlic-seasoned croutons
2 zucchini, stemmed
2 yellow crookneck squash, stemmed
1 tbsp minced garlic
salt and freshly ground black pepper to taste
2.5 cups corn kernels
0.5 cup white wine
2 bunches scallions
1 tbsp fresh thyme
8 oz (227 g) feta cheese, cubed

How to prepare

1. Heat 1 tbsp of oil in a large skillet over medium heat. When hot, add croutons and sauté for 45 seconds to 1 minute, or until they become crispy and hot. Remove from the skillet and set aside.
2. Cut zucchini and squash into quarters lengthwise, then cut them into 0.5 inch-wide pieces. Heat the remaining oil in the skillet over medium heat. When hot, add the zucchini and squash and sauté for about 5 minutes, or until the vegetables start to brown. Add garlic, salt, pepper, and corn kernels, and stir for about 1 minute.
3. Increase the heat to medium-high and add wine and scallions. Sauté for about 5 minutes more, or until the wine has nearly evaporated.
Return the croutons to the skillet and sprinkle with thyme. Stir and cook for about 1 minute more. Remove from heat.
4. To serve, place the vegetables and croutons in a large serving bowl, top with cheese, and toss until well mixed.

Variations

Add cherry tomatoes or bell peppers for extra color and flavor.
Substitute goat cheese for feta cheese for a tangier taste.
Add cooked quinoa or couscous for a heartier dish.

Cooking Tips & Tricks

Be sure to cut the zucchini and squash into uniform pieces to ensure even cooking.

- Sauté the vegetables over medium heat to prevent them from becoming mushy.

- Use fresh thyme for the best flavor, but dried thyme can also be used in a pinch.

Serving Suggestions

Serve Sautéed Summer Squash as a side dish with grilled chicken or fish, or enjoy it as a light vegetarian main course.

Cooking Techniques

Sautéing the vegetables in olive oil helps to bring out their natural flavors and caramelizes them slightly for added depth of flavor.

Ingredient Substitutions

Use any type of summer squash or zucchini in place of yellow crookneck squash.

- Substitute vegetable broth for white wine if desired.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the dish with fresh herbs, such as parsley or basil, for a pop of color and flavor.

Pairing Recommendations

Serve Sautéed Summer Squash with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 24g

- Dietary Fiber: 4g

- Sugars: 6g

Fats

- Total Fat: 15g

- Saturated Fat: 5g

- Trans Fat: 0g

Proteins

- Protein: 7g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 40% DV

- Calcium: 15% DV

- Iron: 10% DV

Alergens

Contains dairy (feta cheese)

Summary

This dish is a good source of fiber, vitamins, and minerals, making it a healthy and satisfying meal option.

Summary

Sautéed Summer Squash is a flavorful and nutritious dish that is perfect for summer entertaining or a light weeknight meal. With the combination of fresh vegetables, feta cheese, and white wine, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for sautéed summer squash. It was a warm summer day, much like today, and I had just returned from the farmer's market with a bounty of fresh produce. Amongst the vibrant array of vegetables was a beautiful display of summer squash, with their bright yellow skins and tender flesh.

As I picked up a few of the squash, I couldn't help but think about how I would prepare them for dinner that evening. I had grown tired of my usual recipes and was craving something new and exciting. That's when I remembered a conversation I had with a dear friend many years ago about a delicious sautéed summer squash dish she had made for her family.

My friend had learned the recipe from her grandmother, who had passed it down through the generations. She described the dish as simple yet full of flavor, with the sweetness of the squash complemented by the savory garlic and herbs. I knew I had to try it for myself.

I rushed home with my fresh summer squash in hand, eager to recreate the recipe. I pulled out my trusty cast iron skillet and heated it over medium heat. As it warmed up, I chopped the squash into thin slices, marveling at their delicate texture and bright color.

I added a generous amount of olive oil to the skillet and tossed in the sliced squash, listening to the satisfying sizzle as they hit the hot pan. I sprinkled in some minced garlic and a pinch of salt, letting the aromas waft through the kitchen and fill the air with a mouthwatering scent.

I stirred the squash occasionally, watching as they softened and caramelized around the edges. To finish off the dish, I added a handful of freshly chopped herbs from my garden – basil, parsley, and a touch of thyme – for a burst of freshness and flavor.

The dish was ready in no time, and I eagerly plated it up for my family to enjoy. As we sat down to dinner that evening, I couldn't wait to hear their thoughts on the new recipe I had discovered.

To my delight, the sautéed summer squash was a hit! The tender slices of squash practically melted in our mouths, while the garlic and herbs added a depth of flavor that was both comforting and satisfying. My family raved about the dish, asking for seconds and declaring it a new favorite.

From that day on, sautéed summer squash became a regular feature on our dinner table. I made it for family gatherings, potlucks, and dinner parties, always receiving compliments and requests for the recipe. I was happy to share it with anyone who asked, passing on the joy and deliciousness of this simple yet flavorful dish.

As the years went by, I continued to make sautéed summer squash for my loved ones, each time infusing it with memories of that warm summer day when I first discovered the recipe. It became a symbol of my love for cooking and sharing good food with those around me, a reminder of the joy that comes from trying something new and finding joy in the simple pleasures of life.

And so, as I stand here today, reflecting on the journey that led me to this beloved recipe, I am grateful for the friends, family, and experiences that have shaped my love for cooking. I am thankful for the traditions and memories that have been passed down through the generations, inspiring me to create delicious dishes that bring people together and nourish both body and soul.

For me, sautéed summer squash is more than just a recipe – it is a reminder of the joy and connection that food can bring into our lives. And as I continue to cook and share my love of good food with those around me, I know that this simple yet flavorful dish will always hold a special place in my heart.