It’s summer squash season. Did you know that you can use zucchini and summer squash interchangeably in recipes? You can. But I wouldn’t recommend calling zucchini bread “summer squash bread” if you decide to make some and give it to your neighbors.
This is one of my favorite summer squash/zucchini dishes. You can use this salad like you would egg or chicken salad–to fill sandwiches, pita, or serve on a bed of lettuce. If you like, you can grill (indoor or outdoor–George Foreman works well) the vegetables instead of sauteeing them, but it takes a bit longer. You can also serve it on buns, wrap them in foil, and heat on the grill or in the oven. Delicious!
I adapted this recipe from on in Vegetarian Life several summers ago.
3 small yellow squash or zucchini, sliced
1 small red onion, sliced
1 T. olive oil
1/4 C. chopped walnuts, toasted
1 T. fresh oregano or 1 t. dried
1 C. crumbled feta cheese (about 4 oz.)
salt and pepper
4 buns, pita halves, or beds of lettuce (optional)
Heat the oil in a large saute pan. Add onion and cook until softened. Add zucchini or squash and cook until almost tender. (I wouldn’t recommend cooking it within an inch of its life; leave a little crunch in it.)
Mix feta, walnuts, and oregano in a large bowl. Add onion and zucchini. Mix, allowing the cheese to melt slightly. Salt and pepper to taste. Serve warm, room temperature, or cold. This is a great picnic dish.