SAUTEED SUMMER SQUASH WITH GREEN ONIONS, GRAPE TOMATOES, AND FETA CHEESE
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
To serve, sprinkle each
serving with minced parsley or finely snipped fresh basil leaves.