Summer Squash And Tomato Side Dish With Feta Recipes

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SUMMER SQUASH AND TOMATO SIDE DISH WITH FETA



Summer Squash and Tomato Side Dish with Feta image

"You can enjoy this dish while the squash is still warm, but it also tastes great cold," says Rani Long of Cold Spring, New York. You'll love how it captures the fresh flavors and bright colors of summer.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 12

1 medium yellow summer squash, thinly sliced
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1 small garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup crumbled feta cheese
1 medium tomato, diced
1/4 cup finely chopped sweet onion

Steps:

  • In a small saucepan, bring 1/2 in. of water to a boil. Add the squash; cover and boil for 3-4 minutes or until tender. Drain., In a large bowl, combine the lemon juice, oil, dill, garlic, mustard, sugar, salt and pepper. Gently stir in squash and cheese. Transfer to a serving platter. Combine tomato and onion; spoon over squash mixture. Serve immediately.

Nutrition Facts : Calories 140 calories, Fat 9g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 467mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL



Pan-Cooked Summer Squash With Tomatoes and Basil image

This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 1/2 pounds medium or small zucchini or other summer squash, thinly sliced or diced depending on what shape squash you use
2 garlic cloves, minced
1 pound ripe tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced
Salt
freshly ground pepper
1 to 2 tablespoons chopped or slivered fresh basil (to taste)

Steps:

  • Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
  • Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 4 grams

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