Sauteed Summer Squash

1. 1

   Heat 1 tablespoon oil in large skillet over medium heat.

2. 2

   When hot, add croutons, and saute 45 seconds to 1 minute, or just until crisped and hot.

3. 3

   Remove from skillet, and set aside.

4. 4

   Cut zucchini and squash into quarters lengthwise, and cut into 1/2-inch-wide pieces.

5. 5

   Heat remaining oil in skillet over medium heat.

6. 6

   When hot, add zucchini and squash, and saute about 5 minutes, or until vegetables begin to brown.

7. 7

   Add garlic, salt, pepper and corn kernels, and stir about 1 minute.

8. 8

   Increase heat to medium-high, and add wine and scallions.

9. 9

   Saute about 5 minutes more, or until wine nearly evaporates.

10. 10

    Return croutons to skillet, and sprinkle with thyme.

11. 11

    Stir, and cook about 1 minute more.

12. 12

    Remove from heat.

13. 13

    To serve, place vegetables and croutons in large serving bowl, top with cheese and toss until well mixed.

* Per serving · 4 servings · Values may vary.