2 tablespoons extra-virgin olive oil
1/2 medium red onion, diced
2 teaspoons fresh thyme leaves
2 cups diced zucchini, summer squash, or a mix
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta
Warm a large skillet over high heat, then add the olive oil, red onion, and thyme. Cook for 2 to 3 minutes, until the onion is soft, then add the zucchini and squash.
Season with 1 teaspoon of salt and a couple grinds of black pepper, and cook for 4 to 5 minutes, until the squash is tender and has a little color.
Scoop the squash into a serving bowl and top with crumbled feta. Serve immediately.
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