Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 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 ½ cups corn kernels
- ½ cup white wine
- 2 bunches scallions
- 1 Tbs. fresh thyme
- 8 oz. feta cheese, cubed
- =
Directions
1. Heat 1 tablespoon oil in large skillet over medium heat. When hot, add croutons, and sauté 45 seconds to 1 minute, or just until crisped and hot. Remove from skillet, and set aside.
2. Cut zucchini and squash into quarters lengthwise, and cut into ½-inch-wide pieces. Heat remaining oil in skillet over medium heat. When hot, add zucchini and squash, and sauté about 5 minutes, or until vegetables begin to brown. Add garlic, salt, pepper and corn kernels, and stir about 1 minute.
3. Increase heat to medium-high, and add wine and scallions. Sauté about 5 minutes more, or until wine nearly evaporates.
Return croutons to skillet, and sprinkle with thyme. Stir, and cook about 1 minute more. Remove from heat.
4. To serve, place vegetables and croutons in large serving bowl, top with cheese and toss until well mixed.