Sautéed Zucchini and Squash with Thyme and Feta

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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Squash Casserole

6 cups large diced yellow squash and zucchini
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 teaspoon House seasoning, recipe follows
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)

Preheat oven to 350 degrees F.

Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.

In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs.

Bake for 25 to 30 minutes.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

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Paula Deen

Ratatouille

1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper

Set a large 12-inch saute pan over medium heat and add the olive oil. 

Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. 

Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. 

Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. 

Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. 

Stir well to blend and serve either hot or at room temperature.

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Recipe courtesy Emeril Lagasse

Made with fresh eggplant, herbs, squash from garden Sept 2012