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