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Ceramic bowl filled with Savory Mediterranean Sautéed Zucchini topped with crumbled feta cheese, red peppers, and parsley.

Savory Mediterranean Sautéed Zucchini Recipe

Tender-crisp zucchini rounds pan-seared with sweet red bell peppers, fragrant garlic, dried herbs, tangy feta cheese, and fresh lemon.
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Prep Time 10 minutes
Cook Time 8 minutes
Servings: 4
Course: Side Dish
Cuisine: Greek
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 2 medium green zucchinis sliced into ¼-inch thick rounds
  • 1 small red bell pepper cored and thinly sliced into bite-sized strips
  • 2 cloves garlic finely minced
  • 1 tsp dried Italian seasoning or mix of dried oregano and thyme
  • ¼ tsp red pepper flakes optional
  • ⅓ cup feta cheese crumbled
  • 2 tbsp fresh flat-leaf parsley finely chopped
  • 1 tbsp fresh lemon juice
  • Salt and freshly ground black pepper to taste

Method
 

Prep the Zucchini:
  1. Pat sliced zucchini rounds dry with paper towels to strip surface moisture and facilitate golden browning.
Heat the Skillet:
  1. Pour extra virgin olive oil into a large 12-inch skillet over medium-high heat until shimmering.
Sear the Vegetables:
  1. Place zucchini rounds and red bell pepper strips into the pan in a single layer. Cook undisturbed for 3 minutes until golden brown on the bottom.
Flip and Season:
  1. Flip vegetables over and lower heat to medium. Add minced garlic, dried Italian seasoning, red pepper flakes, salt, and black pepper. Sauté for 2 to 3 minutes until tender-crisp and aromatic.
Brighten:
  1. Remove pan from heat burner. Immediately pour fresh lemon juice over warm vegetables and toss gently.
Garnish & Serve:
  1. Transfer to a serving platter. Sprinkle crumbled feta cheese and fresh parsley on top. Serve immediately.

Notes

  • Do not overcrowd your skillet; steam will prevent golden searing.
  • Add fresh garlic only after flipping squash to prevent bitter scorching.
  • Block feta stored in brine offers better creaminess than pre-crumbled varieties.