Zucchini with Feta and Vinegar

Sautéed zucchini with salty feta and a splash of red wine vinegar puts a tasty Greek spin on this popular vegetable and makes a lovely side dish.

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Zucchini with Feta and Vinegar

Zucchini is such a versatile vegetable. For one, it cooks quickly, and its mellow taste makes it an easy addition to many different recipes, whether it involves other veggies or something more robust, like vegetable lasagna. I love zucchini any time of year, but I especially love it during the summer months. The inspiration for this zucchini with feta and vinegar comes from a recipe I once saw from Biba Caggiano. I never got around to making it, but I always remembered it: fried zucchini finished off with a splash of red wine vinegar. It sounded delicious, but I wanted to bypass the frying process, and I decided to put a Greek spin on it by adding some creamy feta and zesty dill.

However, I cook these zucchini in a cast iron pan, so they still turn nice and golden brown, similar to how they would if I fried them. They go well with pretty much anything, from roast chicken to baked fish to a thick, juicy steak. They also taste great with some crusty Italian bread.

Ingredients You’ll Need

• Extra Virgin Olive Oil
• Zucchini
• Granulated Garlic
• Fresh Dill
• Italian Flat-leaf Parsley
• Red Wine Vinegar
• Feta Cheese

Why You’ll Love This Zucchini with Feta and Vinegar

It’s easy to prepare: Just slice the zucchini into 1/2″ pieces and cook them. The only additional “hard work” is mincing the fresh herbs and crumbling some feta.

The flavors pop: Zucchini is like a blank slate, agreeably absorbing whatever flavors you add to it — in this case, fruity olive oil, tangy feta, zippy vinegar, and earthy granulated garlic.

Pro Tips

Cook the zucchini evenly: If some pieces get done and brown too fast, push them to the side of the pan or on top of other zucchini that need more cooking time. Doing this will prevent any that are already done from turning too dark.

Suggestions for Variations and Substitutions

• You can use fresh minced or grated garlic in place of granulated. Add it just before the zucchini is done, and cook it just long enough to turn fragrant.
• Use any fresh herbs you like in addition to or instead of dill and parsley.
• Substitute the red wine vinegar with another vinegar. Just be sure to adjust for taste, as some vinegars are stronger than others. I don’t recommend balsamic, though, as that might turn the zucchini an unappetizing color.
• Omit the feta if you’d like to make this vegan.

Leftovers

Store any leftovers in an airtight container in the refrigerator, and consume within three to five days. I don’t recommend freezing this, as it will turn mushy.

For more vegetarian recipes, check out the following:

• Potato-tomato casserole with Gruyère
• Italian peppers with olives and breadcrumbs
• Roasted parmesan carrots