'Tis the season for zukes and summer squash. Adapted from Nigella's Forever Summer.
6 medium zukes and summer squashes, thinly sliced or cut into ribbons
1 small yellow onion, thinly sliced
3 T olive oil
2 cloves garlic, minced
1/4 C pine nuts, toasted
1/4 C golden raisins
1/4 C feta cheese, crumbled
S&P to taste
I used my fancy new food processor to slice my squashes. It makes for perfectly sized slices so everything cooks at the same time. In a large pan, add olive oil and onions and cook over medium heat until onions are soft and starting to turn golden in color. Add garlic and stir. Add squash rounds and raisins and stir until slices are well coated in oil (add more if need be). Allow to cook, stirring periodically, until squash starts to wilt a bit and some pieces become a bit browned. You want the squash to cook a bit but you don't want it overly mushy. When reached desired doneness, season to taste with S&P and add pine nuts and feta. Serves 4 as a main entree with salad or other veg (or meat for that matter).
As an alternative, you could cut the squash into thick rounds and grill and then combine with remaining ingredients and serve as a sort of roasted veg salad. I would still saute the onions and raisins but otherwise it would be very tasty and I love the pretty grill marks you get when you grill out.