Sauteed Summer Squash

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 1/2 cups corn kernels
1/2 cup white wine
2 bunches scallions
1 Tbs fresh thyme
8 oz feta cheese, cubed

1) Heat 1 Tbs oil in large skillet over medium heat. When hot, add croutons, and saute 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 1/2-inch-wide pieces. Heat remaining oil in skillet over medium heat. When hot, add zucchini and squash, and saute 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. Saute 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.

Review: I left out the croutons, since they're taboo in a low-carb diet. The dish didn't need them, anyway. I really liked this and it was fairly quick to make. I also got to use my new onion goggles. I was quite happy to see that they worked!!!!