Zucchini with Feta and Vinegar

Zucchini with feta and vinegar puts a tasty Greek spin on this popular vegetable and makes a lovely side dish.

Ingredient-Stretching Tip: If you have a surplus of zucchini, make these zucchini and eggs.

A platter of zucchini dressed with vinegar and feta.

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Zucchini is such a versatile vegetable. For one thing, it cooks quickly, and its mellow taste makes it an easy addition to many different recipes. It pairs well with other veggies and is a great ingredient in 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 when I finally made it and put a Greek spin on it by adding some creamy feta and zesty dill.

I cook the zucchini in a cast iron pan so it can easily turn golden brown, similar to how it would if I fried it. This dish pairs well with pretty much anything, from roast chicken or baked fish to a juicy steak. It also tastes great with some crusty Italian bread to sop up the vinegary goodness.

Why You’ll Love This Zucchini with Feta and Vinegar

Easy to prepare: Just slice the zucchini and cook it. The only other “hard work” is mincing the fresh herbs and crumbling some feta.
A flavor party: Zucchini is like a blank slate, agreeably absorbing whatever flavors you add to it—in this case, fruity olive oil, tangy feta and vinegar, and earthy garlic powder.

Key Ingredients

Garlic Powder: This adds a sharper garlic flavor than fresh garlic and makes a difference in this recipe.
Red Wine Vinegar: The specific flavor of red wine vinegar works beautifully here.
Feta Cheese: Creamy and tangy, this cheese adds an essential element to this zucchini dish.

See the recipe card below for more information on ingredients and quantities.

How to Make Zucchini with Feta and Vinegar

Cook the zucchini: Heat the olive oil in a large pan. Add the zucchini, garlic powder, salt, and pepper. Toss, spread the zucchini in a single layer, and cook it until soft and golden, 20 to 25 minutes, stirring often.
Add the remaining ingredients: Stir in the herbs and red wine vinegar. Add the crumbled feta, and give everything a quick toss.

Pro Tips

Cook the zucchini evenly: If some pieces brown too fast, push them to the side of the pan or on top of other zucchini pieces 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 peel the skin from the zucchini, but it may not hold its shape as well. The skin is tender though and easy to eat.
-Use fresh minced or grated garlic in place of garlic powder. Add it just before the zucchini is done, and cook it only 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 vinegar is stronger than others. I don’t recommend balsamic because it might turn the zucchini an unappetizing color.

Recipe FAQs

The zucchini appears to be steaming more than browning. What should I do?

Your pan may be too crowded. You can cook the zucchini in two batches, or you can transfer any cooked zucchini to a plate while you finish browning the rest.

Storage

Refrigerator: Store any leftovers in an airtight container in the refrigerator, and consume within 4 days.
Freezer: I don’t recommend freezing this zucchini, as it will turn mushy when defrosting/reheating.
Reheat: Reheat in the oven, covered, or in the microwave. You can also enjoy this cold or at room temperature.

More Vegetarian Recipes

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