Sauteed Summer Squash

• 2 Tbs. olive oil
• 5 oz. garlic-seasoned croutons
• 2 zucchini, stemmed
• 2 yellow crookneck squash, stemmed
• 1 Tbs. minced garlic
• Salt and freshly ground black pepper to taste
• 2 1/2 cups corn kernels
• 1/2 cup white wine
• 2 bunches scallions
• 1 Tbs. fresh thyme
• 8 oz. feta cheese, cubed

1. Heat 1 tablespoon oil in large skillet over medium heat.
2. When hot, add croutons, and saute 45 seconds to 1 minute, or just until crisped and hot.
3. Remove from skillet, and set aside.
4. Cut zucchini and squash into quarters lengthwise, and cut into 1/2-inch-wide pieces.
5. Heat remaining oil in skillet over medium heat.
6. When hot, add zucchini and squash, and saute about 5 minutes, or until vegetables begin to brown.
7. Add garlic, salt, pepper and corn kernels, and stir about 1 minute.
8. Increase heat to medium-high, and add wine and scallions.
9. Saute about 5 minutes more, or until wine nearly evaporates.
10. Return croutons to skillet, and sprinkle with thyme.
11. Stir, and cook about 1 minute more.
12. Remove from heat.
13. To serve, place vegetables and croutons in large serving bowl, top with cheese and toss until well mixed.

olive oil, garlic, zucchini, crookneck squash, garlic, salt, corn kernels, white wine, bunches scallions, thyme, feta cheese

Taken from www.vegetariantimes.com/recipe/saut-ed-summer-squash/ (may not work)