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This is one of those quick little recipes that packs a wallop of flavor!  It’s wonderful in summer, but even in the dead of winter, supermarket zucchini will take you back to the lazy days of summer. Serve it with Greek-Style Roasted Potatoes and a supermarket broasted chicken and you’re all set.   We’re going to move right onto the recipe….

Greek-Style Zucchini

  • Servings: 4-6
  • Difficulty: Easy-Peasy
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  • 5-6 zucchini (you can use a mixture of green and yellow)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder (I usually use more)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • Crushed red pepper flakes, to taste (optional)
  • 1/3-1/2 cup crumbled feta cheese
  • 10-12 good quality pitted black olives

Cut the squash into 1/2-inch thick slices (or a little thicker).  Throw the slices into a large, heavy skillet (I used cast iron).  Add all the ingredients, except the feta cheese and the olives.  Place in a 425°F oven and roast for 20 minutes, stirring at least 2 times during the process.  Continue to cook until the pieces have the texture you prefer.  You may also cook these on top of the stove over medium-high heat (you may want to partially cover the skillet).

When the zucchini is done, pour into a bowl (or serve from the skillet).  Sprinkle the feta over the zucchini and toss the olives on top.  Serve with hot or at very warm room temperature.

Greek-Style Zucchini Recipe©Marcia Lahens 2021.  All rights reserved.