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Tender zucchini and yellow squash cubes sautéed in olive oil and butter, simmered with fresh herbs and broth, finished with crumbled feta for a quick, flavorful summer side dish.

  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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 crushed red pepper flakes
  • 5 sprigs fresh thyme leaves removed
  • 1/3 cup chicken stock
  • 2 Tablespoons flat leaf parsley minced
  • 2 ounces feta cheese

Instructions

  1. Wash and cut zucchini and yellow squash into uniform 1/2-inch cubes, optionally removing seeds from large yellow squash.
  2. Heat a large sauté pan over medium-high heat and add olive oil, butter, kosher salt, and crushed red pepper flakes; melt and warm.
  3. Add diced squash and thyme leaves to the pan, spreading in a single layer and tossing to coat with fats.
  4. Sauté, stirring occasionally, until squash pieces develop golden color but remain slightly firm.
  5. Pour in chicken stock and simmer until liquid evaporates and squash is tender but not mushy, about 5-7 minutes.
  6. Remove from heat, sprinkle with minced parsley and crumbled feta, and serve immediately.

Notes

Cutting the squash into uniform 1/2-inch cubes ensures even cooking and perfect tender-crisp texture., Use a large sauté pan and cook squash in a single layer to avoid steaming and sogginess., Add fresh thyme early in cooking to infuse herbal flavor; add parsley at end for freshness., Make vegan by swapping chicken stock for vegetable stock and omitting butter and feta., Leftovers keep well refrigerated up to 3 days; warm gently with a splash of stock or water; do not freeze due to high water content of squash.

  • Author: Laura
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: about 1/2 cup per serving
  • Calories: 110 kcal per serving
  • Fat: 8 grams per serving
  • Carbohydrates: 7 grams per serving
  • Protein: 5 grams per serving