Zucchini 'Feta' Saute

It's summer and about the time that most folks that have a garden with zucchini are finding new and different ways to use it.  In the past I've had fried zucchini, grilled zucchini, zucchini hummus, zucchini bread and even chocolate zucchini cake!

Did you know there is even a holiday for giving away zucchini?  National Sneak Some Zucchini Into Your Neighbor’s Porch Day is celebrated on August 8.  I've always made a concerted effort to let everyone I know that I wouldn't mind being a target for this holiday... alas, no zucchini has ever shown up on my porch.

This is one of my favorite ways to prepare zucchini. My sister gave me this recipe... I modified it a bit to be "summer friendly" (i.e., no oven), and veganized it with a great tofu feta from Dreena over at Plant Powered Kitchen.

Zucchini 'Feta' Saute
1 TBS olive oil
1/2 onion, diced
2 cloves garlic minced
2 cups cubed zucchini
1 tomato, diced
1 tsp oregano
salt and pepper, to taste
10 kalamata olives, pitted and diced
1/4 cup vegan feta
Sauté the onion and garlic in the oil until tender.
Add the zucchini and cook for 5 minutes.
Add the tomato, oregano, salt and pepper and cook until zucchini is tender.
Remove from head and add olives and "feta".

This is great served over your favorite grain, but equally good eaten all by itself.

I'm linking up today with Kimmy from Rock My Vegan Socks & Mary Ellen VNutrition for Healthy Vegan Fridays!

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  1. Ah what a great summer salad! I make a salad similar to this with cucumber, I like the idea of using zucchini. And the feta - oh that is a fab idea! Yum.
    Thanks so much for sharing at Healthy Vegan Fridays. I'm pinning & sharing your recipe =)

    ps. Sadly... no one has ever snuck any zucchini onto my porch either. We'll have to see how to go about fixing that ;p

  2. The "winter version" is equally as good... you pop this combo in the oven and top with breadcrumbs until it is a little bubbly.