SAUTEED SUMMER SQUASH WITH GREEN ONIONS, GRAPE TOMATOES, AND FE - 8NEWS - WRIC | News Where You Live

SAUTEED SUMMER SQUASH WITH GREEN ONIONS, GRAPE TOMATOES, AND FETA CHEESE

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SAUTEED SUMMER SQUASH WITH GREEN ONIONS, GRAPE TOMATOES, AND FETA CHEESE

6 servings

 

Called askoot-asquash, meaning "green things eaten green", squash is believed to be one of the first foods cultivated by the native Americans.  The Pilgrims, stumbling over the pronunciation, shortened the name to squash.

 

  • 2 yellow or crookneck squash (about 12 ounces)
  • 2 zucchini (about 8 ounces)
  • 1 to 2 tablespoon(s) extra virgin olive oil
  • 1 to 2 garlic clove(s), peeled and minced
  • 18 firm ripe grape (very very small) tomatoes or 12 firm ripe cherry (very small) tomatoes
  • ½ cup thinly sliced green onion (include some green tops)
  • Salt and freshly ground black pepper or seasoned pepper to taste
  • Water as necessary (optional)
  • 1 cup cubed (small cubes) feta cheese
  • Minced parsley (no stems) or finely snipped fresh basil leaves as desired for garnish

 

Wash squash, trim off ends, and slice ¼-inch thick. 

 

In a medium to large heavy skillet, heat olive oil over moderate heat.  Add yellow squash, zucchini, garlic, green onions, and tomatoes to skillet.  Sauté vegetables, stirring frequently, until vegetables are just tender, about 4 minutes. Sprinkle as desired with salt and pepper or seasoned pepper.  Do not overcook; squash should not become mushy.  Add a few drops of water if necessary to prevent browning.  Add cubes of feta cheese to vegetable mixture just before serving.

 

To serve, sprinkle each serving with minced parsley or finely snipped fresh basil leaves.

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