Whether you serve it alongside grilled chicken, toss it with pasta for a light summer meal, or set it out on the table as a vibrant side dish, this Sautéed Zucchini with Charred Tomatoes and Feta is the kind of recipe that works for Tuesday nights and Saturday dinner parties.
When zucchini season rolls in, this is a dish I make on repeat. Imagine tender bites of golden sautéed zucchini, juicy tomatoes that have just blistered under that high summer heat, and a crumble of creamy feta that melts into the warmth. It’s a recipe that looks like you fussed, but in reality, it’s dinner-party worthy in 30 minutes.
Although Fall is right around the corner, there’s still time to squeeze in a few summer recipes before the chillier months are officially here. I like to savor each season and it’s always been a habit of mine to stretch summer out as far as it will go.
And there are few dishes as summery as this one: tender zucchini and squash, quickly sautéed until golden, topped with smoky, charred tomatoes, and finished with creamy crumbles of feta. It’s the kind of recipe that manages to be both rustic and elegant. The sort of thing you can serve at a backyard dinner party or pile onto your plate on a busy Tuesday night.
It takes about 30 minutes, uses minimal ingredients, and turns a handful of humble vegetables into a dish that looks as good as it tastes.
A Few Notes On Zucchini & Tomatoes
When shopping for zucchini, there are few things to keep in mind: size is important. Very large zucchini are watery and bland. Here’s what legendary chef Marcella Hazan’s advice:
“Choose zucchini that are about one and a half inches thick and not more than seven inches long. The skin should be glossy and free of nicks, scrapes, and dents. Look at the end that was attached to the stem. If part of the stem is still attached, its color should be fresh, not darkened by age. Fresh zucchini are firm, unyielding to pressure.”
Zucchini is a delightful versatile vegetable. It can be fried, sautéed, grilled, boiled, or baked; cooked whole, sliced, shredded, or hollowed out and stuffed. In this recipe, it’s lightly sauted, so that it keeps its bite and shape, creating the perfect bed for those smoky charred tomatoes.
In its infinite variety, when shopping for tomatoes, look for ripeness and firmness – you certainly don’t want mushy.
The ones you buy should have no cracks, no soft spots, or dark splotches. But they should have a strong earthy, almost farmyard scent, which you can pick up from the end opposite the stem.
Sautéed Zucchini with Charred Tomatoes and Feta
Start by roasting the tomatoes until they begin to blister. In the meantime, chop and sauté the zucchini and squash. I like using both because it makes the final dish look so vibrant and beautiful, but feel free to use only zucchini or summer squash.
This is such a simple recipe, so if you can, make sure to use good-quality ones. Good quality olive oil and balsamic vinegar can make or break a dish.
Once the tomatoes are done, roughly chop them and add the balsamic and olive oil. This “salsa” or some variation of it works really well as a bruschetta topping or served on its own as a salad. The charred tomatoes are a perfect match with the balsamic vinegar and olive oil. Be generous with the lemon zest , as they brighten up those flavors. Finally, finish it off with some crumbled feta.
Make it Your Own: Tips & Variations
- No summer squash? Use all zucchini, the flavor still shines.
- Cheese Swaps: Try goat cheese, ricotta salata, or fresh mozzarella instead of feta.
- Vegan swap: Replace feta with vegan cheese or toasted pine nuts.
- Spicy kick: Add a pinch of red pepper flakes to the garlic.
- Meal prep tip: Store the sautéed zucchini and tomato salsa separately; combine just before serving for best texture.
Turn It Into a Main Dish
Toss with Pasta: Stir the sautéed zucchini and tomato salsa into orzo or even penne. Add extra olive oil or a splash of the pasta water to create a silky sauce.
Grain Bowls: Serve the zucchini and tomato mix over a base of quinoa, farro, or couscous, then top with feta and toasted pine nuts.
With Rice: Spoon over fluffy basmati or brown rice for a Mediterranean-inspired rice bowl.
On Toast: Pile the vegetables onto grilled sourdough or ciabatta for an open-faced sandwich.
With Eggs: Top with a fried or poached egg – perfect for brunch or a quick protein boost.
Stuffed Pita: Tuck into warm pita bread with a smear of hummus or tzatziki.
For an extra flair, add nuts & seeds: Sprinkle with toasted almonds, walnuts, pumpkin or sesame seeds for crunch.
Herbs: Swap basil for mint, parsley, or dill depending on the vibe.
Serving Suggestions
Pair with Macedonian Kebapi for a Mediterranean feast. Or try grilled chicken, fish – or halloumi for a vegetarian main.
Add to as a side to a Crudité Platter for a colorful summer appetizer spread.
Troubleshooting
Zucchini turned mushy? The pan is probably too crowded or the heat is too low.
Fix: Sauté in batches or use a large skillet over medium-high heat.
Tomatoes not blistering? The broiler is likely not close enough /or the heat is too low.
Fix: Move the rack closer to the heat source and preheat the broiler fully.
Garlic burned? It was probably added too early over high heat.
Fix: Lower the heat slightly or add the garlic after vegetables begin cooking.
FAQs
Q: Can I use cherry tomatoes instead of large ones?
Yes, just make sure to adjust the time. Broil them for just 8–10 minutes, or until the skins blister.
Q: Can I make this ahead?
Fresh is always best,, but you can prep the salsa a day in advance and sauté zucchini just before serving.
Q: What if I don’t have a broiler?
Roast tomatoes at 450°F for 20–25 minutes instead.
Made this recipe? Tag @fromasmallkitchen on Instagram and let me know in the comments!I’d love to see your recreations!
Sautéed Zucchini with Charred Tomatoes and Feta
2
servings10
minutes10
minutes5-10
minutesIngredients
1 medium zucchini
1 medium summer squash
3 garlic cloves
2 tbsp olive oil, plus more for drizzling
1 lemon, zested
1/2 cup feta, crumbled
1/4 cup basil leaves
salt and black pepper
- Tomato Salsa:
3 medium tomatoes
2 tbsp olive oil
2 tbsp balsamic vinegar
salt and black pepper
Directions
Preheat the oven to 450°F.
Place tomatoes on a baking sheet then place the sheet about 2 inches beneath the broiler and roast for 5-10 minutes, or until the tomatoes are beginning to blister. Keep checking frequently to avoid burning and rotate the sheet a few times for even charring.
Meanwhile, prepare the zucchini: quarter the zucchini and squash lengthwise, then cut into 1/2-inch pieces. Finely slice the garlic.
Heat 1 tbsp olive oil to a skillet over medium. Add garlic and cook for 1 minute, until soft and aromatic.
Add the zucchini and squash, and season with salt and pepper.
Cook for 10-15 minutes, stirring occasionally, until vegetables are soft, but still holding their shape.
Transfer to a serving platter and drizzle with olive oil. Top with lemon zest.
Make the charred tomato salsa: peel and chop the tomatoes. Add to a medium bowl, and stir in olive oil, balsamic vinegar, salt, and pepper.
Spoon the tomato salsa over the zucchini, then top with feta. Garnish with basil and serve.
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