Zucchini and Yellow Squash with Feta and Oregano

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.