Sauteed Squash With Thyme And Feta Recipes

SAUTEED ZUCCHINI WITH FETA

Sauteed Zucchini with Feta image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
2 large zucchini, thinly sliced in rounds
2 garlic cloves, chopped
Salt and pepper, to taste
1/4 cup chopped parsley or basil
1 tablespoon chopped cilantro
1/2 cup crumbled feta

Steps:

In a 12-inch skillet, heat the oil on low. Slowly saute the zucchini and garlic, with a little salt, until golden and slightly caramelized, about 20 minutes. Season with salt and pepper. Mix in parsley or basil, cilantro and feta.

TOMATO-THYME ROASTED SQUASH OR ZUCCHINI WITH FENNEL

Tomato-Thyme Roasted Squash or Zucchini With Fennel image

Entered for safe-keeping. From First, 1/26/09. Suggested side with Minted Gremolata Halibut, Tea-Scented Orzo, and Feta-Stuffed Cucumber Salad.

Provided by KateL

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs zucchini or 1 1/2 lbs yellow squash, cut in 1/2-inch slices
1 medium fennel bulb, trimmed and sliced
3 medium garlic cloves, peeled and sliced
2 tablespoons olive oil
salt, to taste
pepper, to taste
4 fresh thyme sprigs
2 small tomatoes, seeded and chopped

Steps:

Heat oven to 450 degrees Fahrenheit.
In large bowl, combine zucchini, fennel, garlic and olive oil. Season with salt and pepper, if desired.
Arrange vegetables in single layer on 2 foil-lined baking sheets.
Top with thyme sprigs.
Roast 12 minutes, or until vegetables are tender, adding chopped tomatoes during last 2 minutes.
Arrange vegetables on serving platter.

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