By Carmel Karni — See the recipe
This recipe is an easy summer meal that can be eaten hot or cold. I like to let the summer vegetables shine in this recipe, so I keep the seasoning minimal. You can also replace the zucchini with blanched green beans (no need to fry them in oil)
Zucchini with Tomato and Feta
Ingredients
- 3 medium zucchini
- Olive oil
- 1 medium onion
- 1 hot pepper, any one you have on hand
- 4 garlic cloves
- 1 lb cherry tomatoes
- Salt
- 1 oz Feta cheese (optional)
Cut each zucchini in half length-wise and then into ¼ inch thick half moons. Heat some olive oil in a pan on medium heat. When the oil shimmers, put one layer (about half the slices) in the pan, season with salt and let them cook, undisturbed, until they are nicely colored. Then flip the slices and cook the other side. Remove to a plate and repeat with the rest of the zucchini. Meanwhile, half the onion and slice it into thin slices. Cut the pepper in half and slice it into thin slices as well (leave the seeds in if you like it spicy), slice the garlic and half the cherry tomatoes.
When the zucchini is cooked, wipe the pan, add about two tablespoons of olive oil and the pepper and onion. Cook until they soften, about 2-3 minutes, add the garlic and continue to cook for another 30 seconds. Add the tomatoes and some salt. Cook until the tomatoes have softened but still keep their shape, about 5 minutes. Add the cooked zucchini, mix, turn off the stove, cover and let everything sit together so the flavors mingle for a further ten minutes. Move the dish into a serving dish, sprinkle the feta on top (if using), and serve.
