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Old 03-28-2005, 10:05 AM   #1
Executive Chef
Join Date: Oct 2004
Posts: 4,356
Sautéed Summer Squash w Feta & Garlic Croutons

Sautéed Summer Squash w Feta & Garlic Croutons

I'd like to try this recipe, but wondering what I could use in place of the corn?

2 Tbs. olive oil
5 oz. garlic-seasoned croutons
2 zucchini, stemmed
2 yellow crookneck squash, stemmed
1 Tbs. minced garlic
Salt and freshly ground black pepper to taste
2 ½ cups corn kernels
½ cup white wine
2 bunches scallions
1 Tbs. fresh thyme
8 oz. feta cheese, cubed

Heat 1 tablespoon oil in large skillet over medium heat. When hot, add croutons, and sauté 45 seconds to 1 minute, or just until crisped and hot. Remove from skillet, and set aside.

Cut zucchini and squash into quarters lengthwise, and cut into ½" wide pieces. Heat remaining oil in skillet over medium heat. When hot, add zucchini and squash, and sauté about 5 minutes, or until vegetables begin to brown. Add garlic, salt, pepper and corn kernels, and stir about 1 minute.

Increase heat to medium-high, and add wine and scallions. Sauté about 5 minutes more, or until wine nearly evaporates. Return croutons to skillet, and sprinkle with thyme. Stir, and cook about 1 minute more. Remove from heat.

To serve, place vegetables and croutons in large serving bowl, top with cheese and toss until well mixed.

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