Sautéed Zucchini and Squash

Ingrédients

• 3/4 pound zucchini
• 3/4 pound yellow squash
• 2 Tablespoons olive oil
• 1 Tablespoon unsalted butter
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes (crushed)
• 5 sprigs fresh thyme (leaves removed)
• 1/3 cup chicken stock
• 2 Tablespoons flat leaf parsley (minced)
• 2 ounces feta cheese

Préparation

1. 1

   Cut the zucchini and squash into small ½-inch cubes.

2. 2

   saute: 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.

3. 3

   Add the chicken stock and cook until the liquid evaporates, about 5 to 7 minutes. The vegetables should still be firm—do not overcook!

4. 4

   sprinkle and serve: Sprinkle the parsley and cheese over the top and serve.