Zucchini and Yellow Squash Medley

This fresh vegetable-forward summer squash recipe is reminiscent of the south of France with the addition of Herbes de Provence, an herb blend that typically includes dried basil, fennel seed, marjoram, rosemary, sage and thyme. If unavailable, you can substitute 1-2 tsp of these herbs instead.

Ingredients:
2 tsp. olive oil
1/2 cup chopped onion
1 large zucchini, cut into 1-inch cubes
1 large yellow squash, cut into 1-inch cubes
2 garlic cloves, finely minced
1 tsp. Herbes de Provence
1/2 cup cherry tomatoes, halved
Salt and fresh ground black pepper, to taste
1/4 cup crumbled feta cheese

Preheat oven broiler. In a large skillet, heat oil over medium-high heat. Add onion and sauté 3 minutes. Add zucchini and yellow squash and sauté 5-6 minutes. Add garlic and sauté 2 more minutes.

Add Herbes de Provence, cherry tomatoes and salt and pepper, to taste. Transfer mixture to a casserole dish. Sprinkle with feta cheese. Place under the broiler for a few minutes, until cheese melts. Less than 100 calories and 3 g fat per serving.

Robust Herbs Dictionary

Hearty, robust herbs offer more flavor than their delicate counterparts. They are versatile yet distinctive. Herbs, robust and delicate, add flavor and depth to everything from beverages to soups and stews. Salt-free, they have additional health benefits and contain substances that act as antioxidants and fight inflammation. Experiment with fresh and dried herbs.

• • Cilantro – AKA coriander. Slightly minty, fresh flavor. The root is more intensely flavored. Use in Mexican dishes and with veggies such as peppers, zucchini, yellow squash, tomatoes, eggplant and green salads. Add a boost of flavor to salsas, chutneys, pestos, marinades, and dressings.
  • Basil – Sweet taste. Many varieties available including purple opal, lemon and cinnamon. Tear and cut fresh leaves to release the flavor. Great with Italian dishes, soups, salads, tomatoes, eggplant, zucchini, yellow squash and more.
  • Bay leaf – Pungent and woody with sturdy leaves. Slight cinnamon taste. Whole leaves are flavor powerhouses. Great with tomato based dishes, soups, risotto and stews. Cook in dishes with at least some liquid to allow the herb to infuse. Remove leaf before serving.
  • Marjoram – Cousin to oregano (similar flavor) but more delicate. Add at the end of cooking. Great with vegetable dishes, tomato sauces, salad dressings, meat and poultry dishes.
  • Oregano – Peppery and intense. Works well in Mexican and Cuban dishes. Ideal with tomato-based dishes and condiments such as salsas, pasta and pizza sauces. Infuse with olive oil for a tasty pasta compliment.
  • Rosemary – Needle-like leaves that smell of pine. Chop fresh leaves or crush dried leaves to release the flavor. Works in potatoes, tomato sauces, in breads, infused in olive oil, with Mediterranean and poultry dishes, in casseroles, salads and soups.
  • Tarragon – Mild, has a licorice/anise flavor with citrus notes. Because of this, it pairs well with lemon juice and zest. Use with carrots, mushrooms, tomatoes and potatoes. Lovely in fish, shellfish and chicken dishes.
  • Thyme – Tiny leaves, slightly minty, tea-like flavor. Other varieties include orange, lemon, English and French. Use in vegetable dishes that include tomatoes, eggplant, summer squash and potatoes. Works with meat, soups, stews, bean dishes and Mediterranean cuisine.

Delicate Herbs Dictionary

Herbs and spices are a true goldmine. So versatile, exciting and healthy. Many herbs offer anti-inflammatory, anti-septic, anti-cancer and antioxidant benefits. Herbs contain plant chemicals that promote heart health. Get started today adding delicate flavor with these milder herbs. Add to your recipes in the final minutes of cooking. Consider snipping into tiny pieces with sharp scissors.

• Chervil – often used in French cuisine, along with tarragon, parsley and chives, aka ‘Fines Herbes.’ Has a subtle parsley/licorice flavor. Resembles carrot top leaves. Can be used at the end of cooking process or in cold food prep. Great with string beans, green salads and tomatoes as well as soups, fish and meat dishes.
• Chives – Has a light onion, mild garlic flavor. Particularly easy to snip with scissors. Add to seafood dishes, eggs and omelets, green beans, tomatoes, potatoes and salads.
• Dill – Particularly delicate flavor. Use leaves on fish and seafood dishes, and with vegetables, including cucumbers, green beans, potatoes and potato salad, tomatoes and beets. This feathery herb is delicious in tzatziki sauce.
• Mint – Refreshing, bright, slightly sweet taste. Comes other varieties: spearmint, orange/apple/lemon and peppermint. Use in dessert recipes, beverages (such as iced tea and cocktails) and salads, including grain and veggie salads (tabbouleh). Goes well with lamb and other veggies including corn and potatoes, string beans, eggplant and tomatoes.
• Parsley, – Subtle flavor, faintly herbal. There are 2 main types, flat-leafed and curly (also known as Italian parsley). The flavor is generally better in the flat-leafed variety. Works well in tomato sauces, salads and salad dressings, nearly all vegetables, widely used as a garnish, in marinades, seafood, meat, egg and seafood dishes.