Zucchini, Grilled or Stir-Fried, with Tomatoes & Greek Feta
Every Greek summer, in my Ikaria "longevity" garden, zucchini rules. I cook it up in lots of different Greek recipes all great examples of the healthy Greek diet. You can grill or stir-fry the zucchini and add a sprinkling of Greek feta and Greek herbs. Don’t forget to use extra virgin Greek olive oil in this excellent example of a Mediterranean Diet recipe AND Ikaria longevity dish! Enjoy it al fresco, too, under the stars!
Ingredients
- 3 tablespoons extra virgin Greek olive oil
- 3 medium zucchini, trimmed and cut into 1/4-inch "sticks" for stir-fry or rounds for the grill pan
- 3 garlic cloves thinly sliced
- 2 cups teardrop tomatoes halved lengthwise, or
- 2 medium firm, ripe tomatoes, sliced or cut into cubes
- 2 tablespoons chopped fresh mint
- 3 tablespoons julienned fresh basil
- Greek sea salt and pepper to taste
- ½ cup crumbled Greek feta
Instructions
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To stir-fry: Heat the olive oil in a nonstick skillet over high heat and add the zucchini, stirring quickly but gently, until glistening. About five minutes after adding the zucchini, gently stir in the garlic. To grill, use a grill pan and cook the zucchini slices over high heat with a little olive oil, turning once to get grill marks on both sides. Continue with the recipe below, adding the tomatoes, garlic, etc. to the pan.
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Add the tomatoes and shuffle the pan back and forth over the flame to combine. Try not to use a spoon or spatula, so as not to break up the tomatoes. Season to taste with salt and pepper, and cook for a few minutes, until the zucchini is tender but al dente and the tomatoes juicy but not mushy.
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Transfer to a serving dish and gently toss or stir in the herbs and crumbled Greek feta. Serve warm.
