Summer Squash And Tomato Side Dish With Feta Recipes

Steps:

• Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
• Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.

Steps:

• Heat a large skillet over medium heat. Add the oil and garlic, and saute until the garlic is golden, about 2 to 3 minutes. Remove and discard the garlic. Increase the heat to high and add the squash. Saute, tossing frequently until crisp-tender, about 5 minutes. Add the tomatoes and mint and cook until warmed, about 1 minute more. Season with salt and pepper to taste. Serve in a warm bowl.

Steps:

• Heat oven to 400°F
• Combine squash, tomatoes and onions in pot, cover with water and parboil for 5 minutes.
• Remove from heat and drain.
• Heat garlic in olive oil in large skillet.
• Add tomatoes, onion and squash slices and simmer until the onion slices become transparent, about 5 minutes.
• Transfer the mixture to a 6 quart casserole dish.
• Add bouillon, salt and pepper. Bake for 1 hour or until squash is tender.
• Stir in dill and tarragon.
• Sprinkle top with parsley.
• Return to oven and bake 10 minutes more.

Steps:

• In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.