Zucchini and Yellow Squash with Feta and Oregano

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 131.7
  • Total Fat: 8.1 g
  • Cholesterol: 2.5 mg
  • Sodium: 210.1 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 4.0 g
  • Protein: 4.5 g

View full nutritional breakdown of Zucchini and Yellow Squash with Feta and Oregano calories by ingredient
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Number of Servings: 4


    2 tbsps olive oil
    1/2 medium onion, sliced pole to pole
    1/4 cup sliced sun-dried tomatoes (if oil packed, use oil from jar in place of olive oil)
    2 medium zucchini, cut into half moons
    2 medium yellow squash, cut into half moons
    3 cloves garlic
    1-2 tbsps fresh oregano
    1 oz crumbled low-fat feta cheese


Place oil in a large skillet and heat on medium-high. Add onions and cook, stirring frequently, until beginning to soften, about 5 minutes. Lower heat to medium and add tomatoes, zucchini and squash to pan. Sauté for 10-15 minutes, or until vegetables are soft. Add garlic, oregano and feta to pan and cook for 1-2 minutes, or until garlic is fragrant and cheese is slightly softened.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user MISS_THING.

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