zucchini with a briny, sweet dressing and feta
In the second half of the summer, I feel like I’m swimming in zucchini. They’re so abundant in everyone’s gardens and at the farmers market, and I struggle to find fun and new ways to use them. This recipe provides a quick and simple way to take advantage of the abundance while also bringing tons of flavor and versatility. In this recipe, I cook the zucchini on the stove, but feel free to do it on the grill. The dressing is bright, briny, sweet, herby, and tangy and it goes well with so many things.
This dish works great as a side (I think it’d be especially delicious with some grilled chicken, tofu, or any other protein you’d like). I personally love this zucchini over a bed of quinoa and white beans, but feel free to serve with any grain and/or legume you wish. The feta is the cherry on top of this dish and pairs so well with the dressing. I would highly recommend adding almonds and more freshly chopped herbs on top like basil and parsley.
While I can feel the pull of autumn, I’m trying to remain present and enjoy this late summer bounty, knowing that soon enough I’ll be missing it. Happy late summer, dear friends, and I hope you find time to stop and enjoy this time of abundance.
zucchini with a briny, sweet dressing and feta
ingredients
dressing
¼ cup green olives, finely chopped
3 tbsp capers, finely chopped
2 tbsp white raisins, chopped
1 fresno pepper, seeds removed and finely chopped
Lemon zest from one lemon
Lemon juice from half of a lemon
3 tbsp apple cider vinegar
2-3 tsp honey
1 sprig oregano, leaves removed and finely chopped
1 handful basil (roughly ½ cup), finely chopped
3 tbsp water
2-3 tsp olive oil
½-1/4 tsp salt
zucchini
1-2 tbsp olive oil
2 zucchini sliced on the diagonal about ½ inch thick
Salt
Fresh ground black pepper
½ cup feta (or vegan feta)
Optional for topping: roasted chopped almonds, chopped basil, chopped parsley
instructions
Make the dressing. In a small bowl or mason jar (I like to use jars with lids for an easy way to mix everything together) combine the olives, capers, white raisins, fresno pepper, lemon zest, lemon juice, apple cider vinegar, honey, oregano, basil, water, olive oil, and salt. Stir (or shake) until everything is well combined. Taste. If needed, add more salt, honey, or lemon juice. Set aside.
Make the zucchini. Set a large pan on the stove over medium heat. Once hot, add one to two tablespoons of olive oil to the pan. Add zucchini slices in one layer, leaving some space in between so that they cook more quickly. Sprinkle with a pinch of salt and black pepper. Let cook for roughly 4 minutes or until nice and browned and then flip to the other side. Cook for another 3 to 4 minutes or until browned and set side. Repeat until all the zucchini is cooked (I usually need to do 2 batches).
Next, arrange zucchini on serving platter. Generously drizzle the dressing all over. Then sprinkle with feta, toasted almonds, parsley, and basil if using.
Serve and enjoy!
