Zucchini with Basil and Feta Crumble
Equipment
- Large nonstick or cast iron skillet Essential for getting a good sear on your vegetables. It’s the go-to for most saute zucchini recipes and ideal for anyone building out their arsenal of zucchini recipes stovetop-based.
- Spatula or wooden spoon Useful for stirring without breaking down the vegetables too much.
- Mixing bowl To combine your feta crumble topping.
- Microplane or zester For the lemon zest, which brightens the whole dish.
- Spiralizer (optional) If you want to use spiralized zucchini instead of rounds for a twist on texture.
Ingredients
For the Sautéed Zucchini Base
- 4 medium zucchinis sliced into thin rounds (or spiralized if you prefer texture from spiralized zucchini recipes)
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1/2 small onion thinly sliced (ideal for those who love zucchini onions sautee combinations)
- Salt and black pepper to taste
- 1/2 teaspoon crushed red pepper flakes optional, for a little heat
- 1 cup sliced mushrooms if you're into zucchini and mushrooms sauteed, this combo is a winner
For the Feta Crumble Topping
- 3/4 cup crumbled feta cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter melted
- 1 tablespoon olive oil
- 1/3 cup chopped fresh basil
- Zest of 1 lemon
- 1/4 teaspoon cracked black pepper
Instructions
Step 1: Prepare the Vegetables
- Start by prepping your zucchini—slice them into thin rounds for a traditional sauté, or go spiralized if you’re in the mood for a fun twist. Slice the onion thin and clean and slice the mushrooms.
Step 2: Sauté the Vegetables
- Heat olive oil in a large skillet over medium-high heat. Add the onions and garlic and sauté for about 2–3 minutes, just until they begin to soften and turn golden. Add in the zucchini and mushrooms. Continue sautéing, stirring occasionally, for about 7–8 minutes until the zucchini becomes tender and slightly caramelized but not mushy. This is key in all good sauteed zucchini recipes: don’t overcook. You want a bit of bite left.
- Season with salt, pepper, and red pepper flakes if using. This forms the base of a beautiful zucchini and mushroom stir fry or even a simplified version of zucchini and squash recipes sauteed.
Step 3: Make the Feta Crumble
- In a mixing bowl, combine the crumbled feta, panko breadcrumbs, melted butter, olive oil, lemon zest, basil, and cracked black pepper. Toss gently until everything is well mixed and coated. You want a crumbly texture that will crisp up slightly when added to the warm vegetables.
Step 4: Assemble and Finish
- Turn off the heat under your skillet. Spread the feta crumble evenly over the sautéed vegetables. You can either serve as is, letting the residual heat slightly melt the topping, or place the skillet under a broiler for 2–3 minutes to toast the top slightly (optional but so worth it).