Pasta with Zucchini, Tomatoes and Feta

I've made this dish in a few variations, but always as a vegetable.

I decided to add pasta.

Next time I may toss in some grilled sausages.

If there is a next time…..

I think they've stopped.

The zucchini, I mean.

Pasta with Zucchini (Courgette), Tomatoes and Feta

Preparation and cooking time:  30 minutes


  • 1 cup pasta
  • 1 zucchini (courgette), about 8" (20cm) long
  • 1/2 red bell pepper, chopped
  • 2 tomatoes, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/3 cup dry, Greek olives, about 12, pitted and chopped
  • 3oz (90gr) feta, cubed or crumbled
  • 2 tbs fresh oregano, chopped
  • 1 tbs Balsamic vinegar
  • 2 tsp olive oil

Courgette and Feta Pasta


  • Cook pasta according to package directions.
  • Cut zucchini into quarters the long way, then slice 1/4" thick, into quarter circles. 
  • Heat oil in a large nonstick skillet over medium heat. 
  • Add onion, pepper and sauté until tender.
  • Add zucchini, garlic and sauté until zucchini softens. 
  • Add tomatoes, oregano, vinegar, cover and simmer 10 minutes.
  • When pasta is ready remove skillet from heat.
  • Stir olives, feta and pasta into skillet and serve.

I have quince!

I have no clue what to do with quince.


I have had Japanese Flowering Quince for 8 years, both at this house and our house in the Vendée.

I have never before had any fruit.

Normally the shrubs flower in the spring.  This year they all flowered in early January.  

Then we had snow and 2 weeks of very cold weather.  The blossoms fell off.

They all flowered again.

Is that why I have fruit this year?  

Whatever…. I have fruit.

Now I need to figure out how to tell if it's ripe.

I know that it's very high in pectin and inedible raw. 

I see jelly or jam of some sort in my future.

As soon as I figure out when it's ripe and ready to use.

By the way – I have eight quince….. not a bumper crop but still the best in eight years.

In other garden news…. It's looking pretty pathetic isn't it?

Except for the tomatoes – they're still going strong.

As usual, I have vegetables behaving badly.

Why are 2 of my acorn squash yellow?

Not 2 plants, but 2 squash from one plant.  The rest are the regular green.

Well, except for this one – it has polka dots.

Theories anyone?

11 thoughts on “Pasta with Zucchini, Tomatoes and Feta”

  1. I can’t help you with the quince, but I have seen yellow acorn squash before. Usually in the gourmet stores for double the price of regular green ones. I’ve never bought one since they’re expensive, but it’s probably just a recessive gene, like blue eyes, especially since you say they’re all on one plant. The polka dot one looks like maybe it got buried under a wet leaf for a while, especially since it’s also pale. You might want to pick that one early to make sure any water damage didn’t get through the skin. If it’s rotten on the inside, that could possibly harm the rest. And if it’s OK on the inside, squash for dinner!

  2. My mother always made quince jelly – hanging it from a chair in a muslin bag !! Too time consuming for me but delicious to have on toast, if you have the time and motivation – 8 quinces might be enough too !!

  3. You could make Quince Paste-It looks like a cheese when done and keeps for years-We love it with real cheese and wine…. Your Spanish friends should be a good source for ideas, it is often on tapas menus.
    Ps if you would like a recipe I might be able to help…..

  4. Jeri, good idea about picking early. I’ve never seen the gold ones but they look and feel right. We’ll know soon!
    manningroad, not that much patience, I’m afraid.
    Loulou, now THAT is a good idea – thanks!
    Diane, I think it’s called membrillo…. I see it at the cheese counters.
    Val, mine seem to be done – the last few rotting rather than ripening.
    Christine, Really – I didn’t know they could be used like that. Good ideas!

  5. My flowering quince sometimes makes fruit, too. I mostly love it for the vibrant and early color, but I’ve wondered about making something from the fruits, so I’m grateful for all the suggestions.

  6. The ‘what to do with quince’ ideas are great! If you don’t getaroundtoit…just pick the quince and put them in a bowl on the table. The smell is worth it, fragrant and oh so full of perfume! Just a bit of warning, though, if you do decide to cook the quince. They require a lot of cooking time and a very sharp knife (or axe) to cut!

  7. Cindy, my stragglers have all died….
    Zoomie, now I just have to figure how when to pick them.
    Roz, thanks for the warning. Mon mari has a machete he uses for the pumpkin… Of course, that’s a bit bigger.

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