Pan Fried Zucchini
Pan fried zucchini with cherry tomatoes, herbed yogurt, feta, and almonds—a fresh, flavorful summer dish ready in minutes.
Ingredients
- 500 grams zucchini (about 13 baby zucchinis or 3 medium ones)
- 200-250 grams cherry tomatoes
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Zest of ½ a lemon
- 1 clove garlic, grated
- Salt, to taste
- Toasted almonds, for sprinkling on top
- Feta, for sprinkling on top.
Yogurt base
- 300 ml yogurt
- Handful of chopped herbs (mint and chives)
- 1 tbsp lemon juice
- Salt, to taste
Instructions
- Cut the zucchini into chunks. For baby zucchinis, slice them in half. For larger zucchinis, cut them into quarters or half-moons.
- Toss the zucchini with 1 tablespoon of olive oil. Heat a pan over high heat until it’s very hot. Add the zucchini to the pan and cook, tossing occasionally, until golden and slightly softened.
- While the zucchini is frying, prepare the dressing. In a bowl, combine 1 tablespoon of olive oil, 2 tablespoons of lemon juice, the zest of half a lemon, grated garlic, and salt. Mix well.
- Once the zucchini is cooked, immediately transfer it to the dressing while it’s still hot and toss to coat. Set aside.
- Dry the cherry tomatoes and place them in the hot pan (without oil). Toss them occasionally until they char, being careful not to make them mushy.
- While the tomatoes are charring, prepare the yogurt base. Mix the yogurt with chopped herbs, 1 tablespoon of lemon juice, and salt to taste.
- To assemble, spread the yogurt base on a plate or tray. Layer the dressed zucchini on top, then add the charred tomatoes. Sprinkle with toasted almonds and feta, drizzle with olive oil, and garnish with fresh herbs.