Description
A quick and flavorful sautéed vegetable dish featuring tender zucchini and yellow squash cooked with fragrant thyme, red pepper flakes, and finished with fresh parsley and crumbled feta cheese. Perfect as a side for any meal, this recipe is simple yet delicious, showcasing fresh summer produce with a light and savory touch.
Ingredients
Vegetables
- ¾ pound zucchini, cut into ½-inch cubes
- ¾ pound yellow squash, cut into ½-inch cubes
- 5 sprigs fresh thyme, leaves removed
- 2 tablespoons flat leaf parsley, minced
Seasonings and Cooking Medium
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
Others
- ⅓ cup chicken stock
- 2 ounces feta cheese, crumbled
Instructions
- Cut: Cut the zucchini and yellow squash into small ½-inch cubes to ensure even cooking and tender texture.
- Sauté: Heat the olive oil, unsalted butter, kosher salt, and crushed red pepper flakes in a large sauté pan over medium-high heat. Once hot, add the zucchini, yellow squash, and fresh thyme leaves, tossing everything together to coat the vegetables evenly with the oil and seasonings.
- Add Stock and Cook: Pour in the chicken stock, then cook the mixture until the liquid has evaporated completely, about 5 to 7 minutes. During this time, gently stir occasionally, and be careful not to overcook—the vegetables should remain firm and slightly crisp.
- Finish and Serve: Remove the pan from heat and sprinkle the minced flat leaf parsley and crumbled feta cheese over the top. Toss gently if desired, then serve immediately as a flavorful and vibrant side dish.
Notes
- For a vegetarian version, substitute the chicken stock with vegetable stock.
- Adjust the red pepper flakes to your preferred spice level or omit if you want it milder.
- To keep vegetables extra crisp, reduce cooking time slightly.
- Use fresh herbs for the best flavor; dried thyme can be substituted but use less.
- This dish pairs well with grilled meats, roasted chicken, or as a light summer side.
