Wednesday, August 10, 2016

Savory: Summer Zucchini Saute

Zucchini is a summer pleasure.  It grows quickly and abundantly, yielding ongoing yellow blossoms and delicious fruit to enjoy.  There is something particularly satisfying about its silky texture, especially when smaller, more delicate zucchini are picked fresh that day.

Personally, I enjoy it cooked as simply as possible and in concert with other summer harvests like tomatoes and fresh herbs. Feta complements it with a nice, brined punch.  

This recipe is quick, cheap, and delicious.  I like to serve it with orzo or rice, but any type of small grain would work - think quinoa, barley, or acini di pepe.  It also pairs well with mild fish such as sole or tilapia.  Enjoy every bite.


  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 medium sized yellow onions, chopped 
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 4 small/medium sized zucchini, chopped
  • 2 cups of chopped tomatoes, seeds removed
  • 1/2 cup chopped parsley
  • 1/4 chopped dill
  • 4 oz of feta cheese (if you can find the Bulgarian kind, even better)


  1. Heat oil and butter on medium heat using a heavy, oven friendly pan.  I prefer a Le Creuset skillet.
  2. Add onions and sauté with salt and pepper until they start to soften, about 3 minutes.
  3. Add zucchini and cook for an additional 10 minutes, or until soft. 
  4. Add parsley and dill, cook for 1 minute.
  5. Remove from heat.  Spread tomatoes evenly across the top of the pan, and then crumble feta cheese on top. 
  6. Broil on high for 3 - 5 minutes, until the feta begins to slightly brown.  Remove from oven and serve.