Greek Sauteed Summer Squash and Zucchini with Feta
Recipe: #7489
July 09, 2012
Categories: Side Dishes, Lemon, Garlic, Onions, Squash, Italian, Mediterranean, 5-Minute Prep, Heart Healthy Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Vegetarian, Zucchini, more
"Easy, and quick to prepare. This is a simple mix of flavors, sauteed, and finished in just 10 minutes. Perfect for that abundance of summer squash and zucchini."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (180.4 g)
- Calories 135.8
- Total Fat - 9.7 g
- Saturated Fat - 4.8 g
- Cholesterol - 25 mg
- Sodium - 320.6 mg
- Total Carbohydrate - 7.8 g
- Dietary Fiber - 1.8 g
- Sugars - 5.1 g
- Protein - 5.8 g
- Calcium - 169.2 mg
- Iron - 0.8 mg
- Vitamin C - 26.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Saute ... Add the olive oil to a large saute pan and bring to medium high heat. Add in the onions and red pepper flakes and cook 2-3 minutes until the onions are slightly tender. Then, add in the garlic, squash, Greek seasoning, a pinch of salt and pepper, and cook until the squash are tender, but NOT 'mushy,' or too soft; about 5-7 minutes.
Step 2
Finish ... Toss in the capers, lemon zest, and Feta cheese, season with a bit more pepper; then, toss and remove from the heat. The Feta is salty, so I personally don't think any additional salt is necessary, but that is a personal taste. The warm squash and onions will slightly melt the feta.
Step 3
Serve ... Garnish with fresh chopped mint, and ENJOY! with your favorite dish.
Tips
No special items needed.
1 Reviews
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