Let’s keep the veggie side dishes coming! One of the best parts about spring are the vibrant, fresh veggies available at the grocery store. It makes prepping a dinner side easy, and healthy! And let’s be honest…anything with Chevre on top is fabulous. You can also use Feta cheese if you prefer a saltier, firmer cheese. A quick way to turn this into a whole meal? Throw in some whole wheat pasta, a little more olive oil and some lemon. Yum! Don’t mind my extremely bright out of focus photo on this one…my kitchen is quite dark and we just installed some under cabinet lighting…that gives off a not so photo friendly light!
Recipe adapted from Gluten Free in the City http://www.gfinthecity.com A fantastic blog full of wonderful gluten free recipes.
- 3-4 Zucchini Squash and Summer Squash, sliced
- 3 sprigs of fresh Thyme, minced
- 3-4 cloves of garlic, minced
- 2 Tablespoons of Olive Oil
- Salt & Pepper to taste
- 2 ounces of Chevre or Feta, crumbled
In a medium bowl, toss the sliced squash, thyme, garlic, olive oil, salt and pepper together, making sure all of the squash slices are coated.
Heat a medium saute pan and saute the squash on medium high, stirring occasionally until tender, about 10 minutes. You want them to still have a little crunch.
Remove from the heat, and plate. Top with crumbled cheese.
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