Hello reader! I hope you are having a good rest of your week.

I am sharing one of my favorite and simple Summer foods to whip up. Squash & zucchini season is coming in June, and I can’t wait for them to bloom. I got a head start and made this beautiful dish. Where are my vegetarian fans at? This is a dish that can pair perfectly with rice, stews, salads, and more.

Greek Zucchini & Squash Recipe

Servings: 3-4

Ingredients:

• Extra virgin olive oil
• 3 squash quartered
• 3 zucchini quartered
• 2 garlic cloves, minced
• 1 leek, finely chopped
• 2 Roma tomatoes diced
• 1 red onion
• 1/4 cup of red onion diced
• Fresh bunch of dill
• 1 lemon, reserve the juice
• Black pepper & salt

Method:

1. In a large saucepan over medium heat add the olive oil, and saute garlic, red onion, and leeks. Saute for about 3 – 4 minutes.
2. Add the squash and zucchini to the pan with a drizzle of olive oil and saute for about 5-7 minutes until al dente. Add the tomatoes and cook an additional minute or two. You don’t want to overcook your vegetables as that will result in a soggy mess.
3. Serve with fresh lemon juice, dill, and season with black pepper and salt. You can serve with crumbled feta cheese too!

Krystina’s Greek Vegetarian Wrap

Servings: 2

Ingredients:

• Take about 1/2 cup of the squash & zucchini mixture
• Red onion, sliced thin
• 1 cucumber, sliced
• 1/2 cup feta cheese “crumbled” or Havarti cheese
• 2 Tortillas of your choice. Here I used tomato basil tortilla.
• Kalamata olives halved

Method:

1. Prepare all the vegetables set aside.
2. On an open tortilla use the cheese you wish, and melt it slightly in a pan. Remove from heat, and add the vegetables. I like to do squash, zucchini, cucumber, red onion, and kalamata olives. Fold into a burrito shape and cut in half.

Enjoy!!