Think of this quick zucchini recipe as a taste of late summer, Greek style.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 15 minutes
Serves: 4
Ingredients
- ¼ red onion, sliced thinly
- 1 Tbs. red wine vinegar
- 1 Tbs. extra-virgin olive oil
- 1 lb. small or medium zucchini, quartered lengthwise
- a pinch dried oregano
- a pinch red pepper flakes (optional)
- a pinch freshly ground black pepper
- ¼ tsp. kosher salt
- 2 Tbs. crumbled feta
Instructions
- In a small bowl, toss the red onion with the vinegar. Set aside until the onions turn pink, about 5 minutes, then drain.
- In a large pan over medium heat, heat the oil until shimmering. Sauté the zucchini, cut side down, until browned, 2-3 minutes.
- Turn off the burner. Stir in the oregano, pepper flakes, and black pepper. Season with the salt. Transfer to a serving dish. Top with the red onions and feta.
Nutrition Information
Per serving (1 cup):
- Calories: 70
- Total fat: 4.5 g
- Sat fat: 1.5 g
- Carbs: 4 g
- Fiber: 1 g
- Total sugar: 3 g
- Added sugar: 0 g
- Protein: 2 g
- Sodium: 170 mg
