Sautéed Zucchini (Courgette) with Tomatoes and Feta

If you pay any attention at all to cooking shows, food blogs, Twitter or Facebook you know that there are people in the world that are, shall we say, somewhat fanatical about bacon.

I’ve seen bacon added to bread, vegetables, salads and pasta dishes…. All of which I do.

I’ve seen it added to cookies, cakes, frosting and ice cream…. None of which I do.

I’ve seen it added to candy, drinks, mayonnaise and wrapped around hot dogs…. None of which I would consider.

All that being said….

I rather like the combination of feta and Greek olives.

It gives the salty ‘umami’ that bacon adds while adding some depth and complexity to a dish that I don’t think bacon does.

Sautéed Zucchini (Courgette) with Tomatoes and Feta

Preparation and cooking time: 20 minutes

Ingredients:

1 medium zucchini (courgette)
1 large tomato
1 small onion
2 cloves garlic
3oz (90gr) feta
1/3 cup dry-cured Greek olives
2 tbs fresh oregano
1 tbs olive oil

Instructions:

Slice zucchini the long way into quarters, then in thick slices.
Cut tomato into chunks.
Slice onion.
Mince garlic.
Pit olives and cut in half.
Heat oil in a large nonstick skillet over medium heat.
Add onion and sauté for 5 minutes.
Add garlic and zucchini, sauté until zucchini is tender, 5 – 8 minutes longer.
Add tomatoes, oregano, olives and heat through.
Crumble feta, stir in and serve.

What is your secret / standard / go-to addition to food to jazz it up a bit?

I also like the combination of Balsamic vinegar and soy sauce. but that’s more for winter cooking.

As long as I’m picking a basketful of tomatoes every day, they’re going into just about everything…. and with the tomatoes goes the feta.

Maybe my Norwegian ancestors spent time on the Greek Islands…..

Comments

Sautéed Zucchini (Courgette) with Tomatoes and Feta — 7 Comments

Marina@Picnic at Marina on August 17, 2012 at 7:58 pm said:

I prefer your version with olives and feta too: brilliant! 🙂
MyKitchenInHalfCups on August 18, 2012 at 3:57 am said:

A bowl would be nice for dinner but be sure it’s a rather big bowl please.
manningroad on August 18, 2012 at 10:31 am said:

Fresh herbs and loads of black pepper would be my choice to jazz up a meal !!
bellini on August 18, 2012 at 3:47 pm said:

i like bacon as breakfast food and have yet to try it in cookies, doughnuts and ice cream. Olives would satisfy that salt craving.
Zoomie on August 18, 2012 at 4:05 pm said:

Lemon juice. I find that there’s almost nothing that isn’t improved by judicious addition of lemon juice.
Christina @ Sweet Pea's Kitchen on August 19, 2012 at 6:03 am said:

I love simple summer meals like this one! Looks delicious! 🙂
Katie on August 21, 2012 at 8:33 pm said:

Thanks, Marina…. I (obviously) love the combo.
Tanna, one big bowl coming up! We cab share…
manningroad, love that, too. On pasta… herbs, pepper and olive oil.
Val, I eat enough ‘bad’ food – I don’t need to add bacon to my ice cream LOL
Zoomie, I should use more lemon juice…. I love it when I remember, but it’s not a habit.
Christina, simple is best – esp. during the summer