It’s that time of year everyone…summer squash is growing out of our ears! What a fun, and versatile summer vegetable. This Mediterranean Zucchini Skillet with tomatoes, olives, and feta is a dish that I have been making for years. It compliments practically any main dish and comes together very quickly.
I originally saw the recipe that inspired me years ago in my Taste of Home cookbook. You can find that recipe here. I have done just a few things to tweak the recipe to get what I was going for. The garlic powder is replaced with fresh garlic and I used cherry tomatoes and kalamata olives instead of black olives. To keep it light, I opted to skip the cheddar cheese and top with crumbled feta instead.
This dish has been a hit every time I have served it and the recipe is repeatedly asked for. It really is a winner!
What I love about it is the use of fresh ingredients. Zucchini, fresh cherry tomatoes, and basil are some of the star ingredients. If you are a gardener you may have all of those ingredients right out your door! Kalamata olives extend it to the Mediterranean feel and then it is topped with a little feta cheese.
To begin making this dish you need to shred the zucchini. Shredding it is a different and fun way to serve it. It also is much easier to squeeze the water out of it before cooking (a necessary step when making this dish). In a sauté pan you cook it until tender with onions and fresh garlic, add some fresh basil, salt and pepper, Kalamata olives, and the tomatoes and cook until heated through. Sprinkle with feta and serve it up! It is so easy and so delicious.
Not to mention it is such a pretty dish!
I’m telling you this Mediterranean Zucchini Skillet with tomatoes, olives, and feta is fabulous.