Sautéed Zucchini and Squash with Thyme and Feta

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

2 tablespoons extra-virgin olive oil

½ medium red onion, diced

2 teaspoons fresh thyme leaves

2 cups diced zucchini, summer squash, or a mix

Kosher salt and freshly ground black pepper

¼ cup crumbled feta

Directions at thekitchn.com

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