Lemon Feta Zucchini

This recipe came about the same way that Two Bean Salad did last week.  I was scrounging around the fridge and pantry trying to figure out a simple side dish to make to go along with the chicken I was making.

I found a lemon, a zucchini, and some leftover feta and decided to go with it.  I zested the lemon right into a butter/EVOO combo in my skillet to really infuse the flavor.  I also let the skillet sit covered for a few minutes before I served so that the feta would melt a little.  It was really a quick and easy side dish to make.  The lemon brightened everything up and the feta added a salty goodness.  Yum.

This recipe serves only 2, but you can easily increase the number of zucchinis as well as the amount of feta to feed more.  I would recommend still starting with the juice from just ½ of a lemon, tasting, and then adding more if desired.  (Lemon juice would be really hard to dilute in this dish if you add too much!)

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Start with the zucchini…

  • Slice 1 zucchini into thin half moons.

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  • Melt some butter in a skillet over medium-high heat.  (Choose a skillet with a large surface area.  You want each piece of zucchini to lay flat on the skillet.  Work in batches if you need to.)

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  • Add a little EVOO.

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  • Sprinkle the zest from half of a lemon into the melted butter and olive oil.

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  • Add the zucchini in a single layer.  (Again, work in batches if you can’t fit them all at once.  I did.)

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  • Mince up a little bit of garlic.

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  • Add the garlic to the skillet.

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  • Sauté the zucchini until golden, about 3 minutes.
  • Flip the zucchini.

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  • Season everything with some pepper and a teeny amount of salt.

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  • Stir to combine and let cook for a couple more minutes.

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  • Squeeze in the juice from that half of a lemon you zested earlier.

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  • Shut the heat off and sprinkle in some salty crumbled feta.

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  • Stir one last time.

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Cover the skillet and let the residual heat melt the feta a bit.  (Feta doesn’t really melt, per say.  But it will become creamier and luscious.)

Enjoy!

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*If you like this recipe, you may also want to try: Garlic Roasted Zucchini and Lemon Roasted Green Beans.

One Year Ago: Grilled Caprese Chicken

Two Years Ago: Pepperoni & Mozzarella Chicken Rollatini

Three Years Ago: Corn, Bacon, and Potato Chowder

 

*Side Note: I’m using a new format for my recipes in posts, as you can see below (another perk of switching to WordPress).  It includes a print button.  I hope you like it!  Let me know your thoughts by commenting below.

 

Lemon Feta Zucchini
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 2
Ingredients
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • zest from ½ of a lemon
  • 1 zucchini, sliced into thin half moons
  • 1 clove garlic, minced
  • ⅛ teaspoon coarse kosher salt
  • ¼ teaspoon ground black pepper
  • juice from ½ of a lemon
  • ¼ cup crumbled feta
Directions
  1. Melt the butter with the olive oil in a skillet over medium-high heat.
  2. Sprinkle in the lemon zest and let cook for 30 seconds.
  3. Place the zucchini in a single layer in the skillet.
  4. Add the garlic.
  5. Cook for about 3 minutes, then flip the zucchini.
  6. Season the zucchini with the salt and pepper.
  7. Stir to incorporate.
  8. Let cook for another 2 minutes.
  9. Squeeze in the lemon juice.
  10. Remove the skillet from the heat.
  11. Add the feta.
  12. Stir to combine.
  13. Cover the skillet for a couple of minutes before serving to let the cheese melt.

 

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