Zucchini and Feta with Penne

Total Time
Prep 5 mins
Cook 12 mins

In my search for my use of extra feta I found this recipe in a Cooking Light magazine, December 2002 issue

Ingredients Nutrition


  1. Cook the pasta according to the package directions, omitting salt or fat.
  2. While the pasta cooks, heat the oil in a large skillet over medium-high heat.
  3. Add the oregano, zucchini and crushed garlic; saute 3 minutes.
  4. Stir in the broth, rind, juice and pepper.
  5. Add the pasta and cheese; toss well.
  6. Serve immediately.


Most Helpful

Made this as posted, other than omitting the lemon zest, and I used vegetable broth. I had some peppadews stuffed with feta, so I chopped a couple very finely and added them, plus I used beautiful soft feta that I get in a local market. A lovely way to use zucchini, which is not my favourite vegetable. DH and I very much enjoyed this recipe, and it is so easily prepared, (and I can see it would be very versatile), using ingredients always available in my kitchen, that I know I will be making this often, an ideal mid-week supper after a long day at work. Thank you Tish!

Karen Elizabeth June 06, 2011

Love this recipe!! I'm going to pass this one around for sure, since it is quick, easy, and full of flavor. I also love that it is easily interchangeable...I can add shrimp if i have it, or switch out the zucchini for asparagus if that's whats on sale at the store that week. I agree with other reviewer about the lemon being a bit strong, so I just choose either the lemon juice or the zest instead of both.

helloktty April 04, 2011

A nice easy meal that all of the kids ate. There was a tad too much lemon for my liking. I used a vegetarian chicken flavoured broth which makes the fat component even lower.

Missy Wombat February 04, 2006

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