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.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Cut the zucchini and squash into small ½-inch cubes.
2. 2saute: 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. 3Add the chicken stock and cook until the liquid evaporates, about 5 to 7 minutes. The vegetables should still be firm—do not overcook!
4. 4sprinkle and serve: Sprinkle the parsley and cheese over the top and serve.