Greek-Style Zucchini & Squash

Early in the morning, we made our way down to the local Farmer’s Market in pursuit of some fresh veggies and fruits to adorn our (already stuffed) kitchen. The air was crisp and cool and the smell of freshly popped kettle corn (from one of the vendors) wafted through the market. We got there early, but already there were crowds of people with their reusable bags and sacks hurrying to find the best produce of the day. My favorite stand was filled with all sorts of honey and flavored honey sticks. I can never say no to the green apple flavored honey. Finally I came away with a sackful of fresh zucchini and the last of the summer squash and a bucket of apples. I can never seem to scale down how much I want to buy there. Fresh, locally grown produce plus less expensive prices always lure me to stock up heavily for the week. As we enjoyed the rest of the day, I decided that I wanted to make a yummy dish that night for our friends and I was craving Italian pasta. The problem was we didn’t have any noodles and I had already eaten pasta the night before. My solution was this delightful Greek-style Zucchini and Squash dish. Freshly sliced squash and zucchini, sauteed with chopped tomatoes and an olive oil mixture. This dish is one I will be making again & again. I love it. There is something about Greek and Italian food that makes me want to melt into a little blob of joy. This recipe for Greek-style Zucchimi & Squash does just that.

Greek-Style Zucchini & Squash

Cook Time: 20 minutes

Ingredients:

  • 1 small yellow summer squash, thinly sliced
  • 1 large zucchini, thinly sliced
  • 1.5 medium tomatoes, seeded and chopped
  • 2 tablespoons chopped green onion
  • 3 teaspoons olive oil
  • 1 teaspoon lemon juice
  • 3/4 teaspoon garlic salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 2 tablespoons grated parmesan cheese

Preparation:

  1. Combine the oil, lemon juice, garlic salt, oregano and pepper and set aside.
  2. Heat a large skillet to medium heat and then add in 1 teaspoon of olive oil and a pinch of salt. Add in zucchini and squash and saute for 3-5 minutes or until about halfway softened.
  3. Next add the tomatoes and green onions to the squash mix in the skillet and then pour oil mixture over it. Miz & Saute until the tomatoes are soft.
  4. Next, transfer to a separate bowl or serving piece and then top with grated parmesan cheese. Serve hot.

Source: Modified from Taste of Home

The Fresh Fridge Tip: When sauteing food, try to keep your ingredients roughly the same proportion in order to ensure even cooking.

4 Responses to “Greek-Style Zucchini & Squash”

  1. pachecopatty says:

    Hi Megan
    Thanks for visiting my blog! I like your recipes and this one for the Greek style zucchini is prepared just the way I like to enjoy my veggies, you’ve inspired me to try your recipe and focus on some healthy eating, thanks:)

  2. Joanne says:

    I’m always a sucker for farmer’s market finds as well. They are just irresistible! This squash looks fantastic. I love simple preparations for it like this!

  3. What a great way to use your farmer’s market finds. It looks fresh and delicious.

  4. Michelle says:

    We do this often too, and it’s just delicious. We also toss it with pasta too, and like that equally well. Your photo makes me hungry!