- 10 Minutes
- 4 Minutes
- Slice the zucchinis and yellow squash in half lengthwise. Slice each half into 1/4-inch-thick half-moons.
- Heat the olive oil in a large skillet over medium heat. Add the zucchini and yellow squash and sauté 3-4 minutes until just tender and cooked through. Season with the salt and pepper. Transfer to a medium serving bowl.
- Add the tomatoes, crumbled feta and parsley to the squash.
- Whisk together the olive oil, lemon juice and minced garlic in a small bowl. Season with the salt and pepper. Pour over the vegetables and toss to combine.
Recipe Tip: To make ahead, prepare the zucchini, squash and dressing, cover and refrigerate. When ready to serve, toss the remaining ingredients with the dressing to combine.