This easy zucchini with feta recipe is a quick Mediterranean side dish made with crumbled feta, fresh herbs, and a splash of red wine vinegar for contrast. It's ready in about 35 minutes and cooks directly on the stovetop.
Also, try my creamy zucchini pasta recipe, Italian zucchini soup, or scrambled eggs and zucchini for your next zucchini fix.
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Quick Look: Easy Zucchini with Feta
⏱️ Prep Time: 10 minutes
🍳 Cook Time: 25 minutes
🕒 Total Time: 35 minutes
👥 Servings: 6
📊 Calories: ~80 kcal per serving (based on nutrition panel)
🔥 Cook Method: Stovetop-based
👩🍳 Main Ingredients: Zucchini, feta, red wine vinegar
⭐ Difficulty: Easy: Makes a simple yet delicious side dish
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Why You'll Love Easy Zucchini with Feta
Simple 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 introduce to it-in this case, fruity olive oil, tangy feta and vinegar, and earthy garlic powder.
Strong Mediterranean vibes: If you love Mediterranean cooking, this simple vegetable side dish delivers the region's distinctive flavors.
The inspiration for this easy zucchini with feta comes from a recipe I once saw from Biba Caggiano. It never made it into my kitchen, but it included fried zucchini finished with a splash of red wine vinegar. Can't you almost smell it?
Although that combination pleasantly haunted me, I wanted to skip the frying and sautée it instead when I finally got around to making it. My other alteration included adding creamy feta and fresh dill for a Greek spin.
I recommend cooking the zucchini in a cast-iron pan to help it brown. This easy weeknight side pairs well with pretty much anything, from grilled chicken to baked fish. It's even great with some crusty bread to sop up the vinegary goodness.
Ingredient-Stretching Tip: If you have more feta on hand, make this Greek-style feta orzo or fresh shrimp orzo salad.
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Key Ingredients
See the recipe card for full ingredient and quantity information.
- 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 really well here, as it does with this Greek-inspired vinegar chicken.
- Feta Cheese: Creamy and tangy, this cheese adds an essential element to this zucchini dish.
Variations & 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 until it turns fragrant.
➢Use any fresh herbs you like in addition to, or instead of, dill and parsley.
➢Finish the zucchini with lemon zest for more bright acidity, toasted pine nuts for crunch, red pepper flakes for heat, oregano for more Mediterranean flavor, or scallions for a sweet onion twist.
➢Substitute the red wine vinegar with another vinegar. Just be sure to adjust for taste, as vinegars vary in strength. I don't recommend balsamic because it might turn the zucchini an unappealing color.
How to Make Easy Zucchini with Feta
Step 1: Cook the zucchini in olive oil with garlic powder, salt, and pepper, spreading it into a single layer.
Step 2: Cook until the zucchini turns golden and softens, about 20-25 minutes, stirring occasionally.
Step 3: Stir in the fresh herbs and red wine vinegar.
Step 4: Add the crumbled feta, and give everything a quick toss.
Pro Tips
➢Remove excess moisture with salt: If you'd like, toss the sliced zucchini with some salt before cooking it. Let it sit for 15-30 minutes to draw out the moisture, then wipe away the salt with a paper towel. I don't think this step is necessary to achieve browned zucchini, though.
➢Cook the zucchini evenly: Remove any pieces that are fully brown and cooked. This will prevent them from burning while the rest of the zucchini finishes cooking.
Easy Zucchini with Feta FAQs
Ensure you don't crowd your pan. If necessary, cook the zucchini in two batches. Also, zucchini has a high water content, so ensure you cook it long enough for the water to evaporate, and then the zucchini will start to brown.
You don't have to. It holds its shape better when sautéing, and you'll be discarding many of the vegetable's nutrients if you do! This bright zucchini orzo and Italian zucchini with eggs also feature unpeeled zucchini.
The key is not to be stingy with seasonings. Zucchini definitely needs salt, but you'll often want to include ingredients like garlic and fresh herbs. I'm a strong proponent of garlic powder in certain recipes (like this one) because I think it sometimes offers more flavor than fresh garlic.
Refrigerator: Store leftovers in an airtight container and consume within 3 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.
Related Recipes
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Easy Zucchini with Feta
Ingredients
- 1 tablespoon extra virgin olive oil
- 6 zucchini small/medium sized, skin on (cut into ½" slices)
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ tablespoon fresh dill minced
- ½ tablespoon Italian flat-leaf parsley minced
- 1 tablespoon red wine vinegar
- 2 ounces crumbled feta cheese
Instructions
- Warm the olive oil in a large pan over medium heat. Add the zucchini, garlic powder, salt, and pepper. Toss everything with the olive oil, then spread the zucchini into a single layer. It's OK if there is some overlap.
- Cook until the zucchini turns golden and softens, about 20-25 minutes, stirring every 2-3 minutes for even browning. Pour in up to another tablespoon of olive oil if the bottom of the pan looks dry.
- Stir in the fresh herbs and red wine vinegar. Taste for salt, and add more vinegar if you like it more potent. Add the crumbled feta, and give everything a quick toss. Remove the pan from the heat. Enjoy!
Notes
- Use a cast-iron pan for best results. It will cook the zucchini more quickly while turning it a nice golden brown.
- The higher-quality ingredients used in this simple dish, the better. Use a good olive oil and feta cheese. Also, a block of feta is preferable to purchasing one already crumbled, as it retains flavor better.
- Remove any zucchini slices that fully cook before the rest, so they don't burn. Transfer them to a plate and set aside.
Nutrition
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These were fabulous, and a great way to use up zucchini. Loved it with the feta and dill.