If there’s one veggie that absolutely shines during the warmer months, it’s zucchini. This Zucchini with Basil and Feta Crumble recipe takes a humble squash and transforms it into a savory, herbaceous side dish with creamy, salty notes from the feta and a toasty crunch from the breadcrumb topping. The basil adds a fresh lift that screams summertime. It’s one of those easy zucchini recipes you’ll find yourself going back to again and again, especially when you're staring at a kitchen counter full of zuchinis. This dish is a perfect addition to your collection of zucchini side dish recipes, and it fits just as comfortably in your weeknight dinner lineup as it does on a summer barbecue spread.
Zucchini with Basil and Feta Crumble
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Side Dish
Cuisine Mediterranean
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.
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
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).
Pairings in Detail
This dish is extremely versatile when it comes to pairing. It’s naturally vegetarian, making it a standout among vegetarian dishes that don’t feel like an afterthought.
- Main Courses: Serve it alongside grilled chicken, lemony baked salmon, or herb-marinated lamb chops. It also pairs well with pasta dishes—especially those with pesto or a light cream sauce.
- Other Sides: You can serve it next to other veggie side dishes like roasted red peppers, garlic green beans, or a chilled quinoa salad.
- Wine Pairing: Go for a crisp white like Sauvignon Blanc or a dry rosé. The saltiness of the feta and the fresh basil both shine with wines that have good acidity.
FAQs
1. What kind of zucchini should I use?
Any standard green zucchini works well here. For a prettier plate, you can mix in some yellow squash for visual contrast—perfect if you're exploring zucchini and squash recipes sauteed together.
2. Can I use a different cheese?
Sure! Goat cheese or ricotta salata would work beautifully. Even grated parmesan could be subbed in a pinch.
3. What mushrooms are best?
Cremini or white button mushrooms are ideal. They’re easy to find and cook evenly with zucchini, especially in zucchini and mushrooms sauteed dishes. If you want something more intense, try shiitake or oyster mushrooms.
4. Is this dish good for meal prep?
Yes! The sautéed vegetables reheat well, though the topping will lose some of its crispness. Store in an airtight container and reheat gently in a skillet.
5. Can I add protein to make this a main dish?
Absolutely. Toss in chickpeas for a vegetarian protein boost, or serve it over quinoa or couscous. Leftover grilled chicken or even a poached egg on top makes this a satisfying lunch or light dinner.
6. Can I make this vegan?
Yes! Just skip the feta or replace it with a plant-based feta alternative. Use olive oil instead of butter in the crumble, and you're good to go.
7. Do I need to peel the zucchini?
Nope! The skin adds color, texture, and nutrition. Just give them a good wash and you’re ready to go.
