I know fall is right around the corner, and yes I’m looking forward to it, but it’s not too late to squeeze in a few summer recipes before fall is officially here!! This Sautéed Zucchini with Charred Tomatoes and Feta, inspired by a couple Ottolenghi recipes is a perfect late summer dinner: it’s quick and fresh and deliciously seasonal.
a few notes
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. The ingredients are so simple, so if you can, make sure to use good-quality ones. Good quality olive oil and balsamic vinegar can make or break a dish. Fresh zucchini and tomatoes will also make a huge difference.
Once the tomatoes are done, roughly chop them and add the balsamic and olive oil. I love making this “salsa” or some variation of it as a bruschetta topping or to serve as a salad. The charred tomato goes so well with the balsamic vinegar and olive oil. Add a generous amount of lemon zest to brighten those flavors and finish it off with some crumbled feta.
This dish is a great addition to a light dinner. I like serving it as a side dish when I make these Macedonian Kebapi – another quick and great dinner idea.
make it your own
Swap out the feta for ricotta or torn mozzarella. Or skip the cheese and keep it vegan!
Sautéed Zucchini with Charred Tomatoes and Feta
Ingredients
- 2 tbsp olive oil
- 3 garlic cloves
- 1 summer squash
- 1 zucchini
- 1 lemon, zested
- 1/4 cup basil leaves
- 1/2 cup feta, crumbled
- salt and black pepper
- Tomato Salsa:
- 3 tomatoes
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- salt and black pepper
Directions
- Preheat oven to 450°F.
- Place tomatoes on a baking sheet then place the sheet about 2 inches beneath the broiler and roast for 20 minutes, or until the tomatoes are beginning to blister.
- Meanwhile, prepare the ingredients: 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.
If you make this Sautéed Zucchini with Charred Tomatoes and Feta please be sure to leave a comment! I’d love to hear from you and I love responding to every comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!
Pingback: Sautéed Zucchini with Charred Tomatoes and Feta — from a small kitchen | My Meals are on Wheels