Sautéed Garlic Zucchini With Crumbled Feta

Total Time
Prep 15 mins
Cook 45 mins

The sweet vinegar in this recipe complements the zucchini so well.

Ingredients Nutrition


  1. In a large frying pan, heat oil and add zucchini and garlic.
  2. Cook on a low heat for about 10 mins, till soft but not browned.
  3. Transfer to a dish or plastic container, cool, then cover and put in fridge till ready to eat.
  4. Remove zucchini from fridge, place on a plate and bring to room temperature.
  5. Combine extra-virgin olive oil and vinegar, and season with sea salt and freshly ground black pepper.
  6. Drizzle over zucchini and top with the crumbled feta.
  7. Serve at room temperature.
Most Helpful

I made this recipe with 2 changes--I used rasperry balsamic vinegar (couldn't find the other) and I added grape tomatoes that I cut in half. Very yummy. I'll make it again.

Pepper #2 July 12, 2009

Delicious!! Very interesting flavor for a salad!! I made my own raspberry vinegar by putting a few thawed frozen raspberries into a TBSP of red wine vinegar and crushing them. The flavor of raspberry with garlic and zucchini is one that I have never tasted before and it's great! The feta just puts it over the top!! Thanks for the recipe!!

Chef*Lee March 12, 2009