Pan Seared Zucchini With Feta & Basil

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One of my favorite things about summer farmer’s market are baby zucchini!  The first little squash that come from those massive plants.  Sometimes only 5 or 6 inches long, the baby zucchini are sweet, tender and barely have any seeds.  It’s one of the best parts about the newly starting summer season!

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zucchini and basil, zucchini recipes, baby zucchini, feta, basil, vegetarian recipes, healthy recipes These mini zucchini are perfect just as they are – maybe tossed with a little oil and salt.  But I also love them after a quick pan sear tossed with red pepper flakes, feta and fresh basil.  So bright and refreshing.  Full of summer flavor!  It makes the perfect quick side dish, but an even quicker (and easy) main dish.  Just add some protein like white beans, lentils chick peas or tofu!

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zucchini and basil, zucchini recipes, baby zucchini, feta, basil, vegetarian recipes, healthy recipes I served this dish over creamy polenta.  It was amazing!  But pasta or quinoa would make a perfect pairing too!  Yum!

Pan Seared Zucchini With Feta & Basil:
Ingredients:

  • 16 oz baby zucchini, trimmed and sliced length wise
  • 1 tbsp olive oil
  • 1/4 tsp red pepper flakes
  • juice from 1 lemon
  • 1/2 tsp salt and pepper
  • 1/4 basil, thinly shredded
  • 1/3 cup crumbled feta cheese
  • Optional Protein:  white beans, chickpeas, diced tofu, etc

Instructions:

  1. Heat olive oil in a medium sauté pan over high heat.  Add in the red pepper flakes and cook for about 15-30 seconds.  Toss in the zucchini, trying to get the cut side face down.  Saute for 1-2 minutes or until zucchini is golden brown.
  2. Off the heat, drizzle over the lemon juice, salt and pepper, tossing to combine.  Taste and adjust for seasoning.
  3. In a medium sized serving bowl, toss the zucchini with fresh basil and feta.  Serve immediately.

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