Sautéed Zucchini and Squash
Zucchini and squash are sautéed until golden, simmered with herbs and stock, then topped with feta and parsley. A quick, flavorful side that shines at any summer meal.
Servings: 4
Calories: 161kcal
Ingredients
- ¾ pound zucchini
- ¾ pound yellow squash
- 2 Tablespoons olive oil
- 1 Tablespoon unsalted butter
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes crushed
- 5 sprigs fresh thyme leaves removed
- ⅓ cup chicken stock
- 2 Tablespoons flat leaf parsley minced
- 2 ounces feta cheese
Instructions
- Cut the zucchini and squash into small ½-inch cubes.
- Heat the oil, butter, salt, and pepper in a large sauté pan over medium-high heat. Add the zucchini, squash, and thyme, and toss to coat with the oil mixture.
- Add the chicken stock and cook until the liquid evaporates, about 5 to 7 minutes. The vegetables should still be firm—do not overcook!
- Sprinkle the parsley and cheese over the top and serve.
Notes
- The cutting of the zucchini and squash is important to the overall success of this recipe.
- Vegetables sliced into rounds or half moons will not cook at the same rate.
Storing Leftovers
- Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through—avoid overcooking to keep the squash firm. Do not freeze.
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