Mediterranean Squash

"A wonderful combination of yellow squash, mushrooms and tomatoes with feta and oil-cured black olives. Once again, from my Sunset cookbook."
 
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photo by NorthwestGal photo by NorthwestGal
photo by NorthwestGal
Ready In:
45mins
Ingredients:
10
Serves:
8

ingredients

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directions

  • Heat 1 teaspoon of the oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add half each of the chopped onion, mushrooms, squash and thyme. Stir fry until squash is hot and bright in color (about 3 minutes). Add 1/4 cup water and 1 1/2 tablespoons of the lemon juice to pan; cover and cook until vegetables are just tender to bite (about 3 minutes). Uncover and continue to cook, stirring until liquid has evaporated (about 3 minutes more). Remove vegetables from pan and set aside.
  • Repeat to cook remaining chopped onion, mushrooms, squash and thyme, using remaining 1 teaspoon oil; add 1/4 cup water and remaining 1 1/2 tablespoons lemon juice after the first 3 minutes of cooking.
  • Return all cooked vegetables to pan; gently stir in tomatoes. Transfer vegetables to a serving dish; sprinkle with green onions, cheese and olives.

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Reviews

  1. I made this even though I didn’t have all the ingredients; I didn’t have mushrooms or green onions. It was still amazing! I made a half recipe and ate half of it the next day. The squash did not get mushy when prepared as directed, and the lemon juice was the magic ingredient!! I can’t believe how well the flavors meshed and enhanced each other! Best squash recipe I’ve had so far and I will definitely make this again. Thanks!
     
  2. Oh my goodness, what a tasty, healthy and colorful dish. Hubby and I both love squash, and this is one great recipe for cooked squash that was such a big hit. It was so easy to prepare, too. The bright red tomatoes, deep green onions and creamy white feta cheese really stood out against the yellow squash and cooked mushrooms, creating a tasty dish that also had a lovely presentation with all those beautiful colors. For the olives, I used kalamata and I think it was a good choice, it really gave it a solid Mediterranean flair. This is definitely going on my Best of 2016 list. Thanks, DailyInspiration. This is my newest "keeper" that I know I'll make again and again and again.
     
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