MEDITERRANEAN SQUASH
A wonderful combination of yellow squash, mushrooms and tomatoes with feta and oil-cured black olives. Once again, from my Sunset cookbook.
Provided by DailyInspiration
Categories Low Protein
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 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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Shija Dotto
[email protected]This dish was a bit too bland for my taste. I would have liked it to have more flavor.
Tracey Harling
[email protected]I'm not usually a big fan of squash, but this recipe changed my mind! The squash was so flavorful and the sauce was delicious.
Yaseen Agro
[email protected]This was a great way to use up some leftover squash. The dish was flavorful and easy to make.
Azhar GamingYT
[email protected]I made this dish for a party and it was a huge success! Everyone loved it and I got so many compliments.
Dee Watts
[email protected]This recipe was a bit too complicated for me. I think I would have preferred a simpler version.
Jonathan Baldo
[email protected]This dish was delicious! I loved the combination of the squash and the sauce. I will definitely be making this again.
Babu Traders
[email protected]I would have liked the recipe to include more instructions on how to prepare the squash. I wasn't sure if I should peel it or not.
Cynder Ppupp
[email protected]This was a great way to use up some leftover squash. The dish was flavorful and easy to make.
Leslie Flowers
[email protected]I made this dish for a potluck and it was a big hit! Everyone loved the unique flavor of the squash and the sauce.
Tapan Sarkar
[email protected]This was a great recipe for a weeknight meal. It was easy to make and the ingredients were affordable.
Khalid Aladhami
[email protected]I followed the recipe exactly, but the squash didn't turn out as tender as I would have liked. I think I might have needed to cook it for a little longer.
Uk Boy
[email protected]This dish was a bit too bland for my taste. I would have liked it to have more flavor.
Angelica Ilao
[email protected]I wasn't sure how this dish would turn out, but I was pleasantly surprised! The squash was tender and the sauce was flavorful. I will definitely be making this again.
Brenda Hendon
[email protected]This was a delicious and easy recipe to make. I used a variety of squash, including butternut, acorn, and zucchini, and they all turned out great. The sauce was also very tasty.
Othora Islam
[email protected]I made this dish for a dinner party and everyone loved it! The squash was cooked to perfection and the sauce was so flavorful. I would definitely recommend this recipe to others.
Wahidullah Shinwari
[email protected]This was a great recipe! I followed the instructions exactly and the dish turned out perfectly. I will definitely be making this again.
zohaib daudzai
[email protected]I'm not usually a big fan of squash, but this recipe changed my mind! The squash was so flavorful and the sauce was delicious.
imoon moon
[email protected]This dish was a hit with my family! The squash was perfectly tender and the flavors were amazing. I especially loved the combination of the herbs and spices.