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Sautéed Squash with Caramelized Onions

This is an easy-to-prepare side dish that goes well with just about anything, and gives you a way to dress up plain ole squash.  The oregano and Feta cheese gives it Mediterranean flair.  This will serve 4 as a side to the main course.

2 small zucchini squash, sliced ¼" thick
2 small summer (yellow) squash, sliced ¼" thick
1 large Spanish or yellow onion, thinly sliced
½ cup Feta cheese (or more to taste)
2 cups diced tomatoes
2 teaspoons Mediterranean oregano
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons olive oil

Heat the oil over medium heat in a sauté pan large enough to hold all ingredients.  Add the sliced onion tossing to coat.  Sauté the onions, stirring occasionally, until they are a golden brown color, about 20 minutes.

Add the squash and continue to sauté until they are well softened, another 15 minutes or so.  Add the garlic and cook until aromatic, about a minute.

Add the remaining ingredients, stirring to combine, and cook until most of the liquid from the tomatoes has evaporated.

Test for salt and pepper and serve immediately.



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