Stewed Zucchini with Feta and Mint

by katerina on September 8, 2011

After the creamy zucchini pasta recipe I was inundated with requests for more zucchini recipes. I heard your pain. I am also drowning in little green squashes so here is another zucchini recipe. This vegetable stew is a perfect way to use up that one zucchini you didn’t notice until it got so big you could use it to club intruders.

I love ratatouille, and secretly make it year round. This zucchini and tomato stew is very similar except it uses warm middle eastern herbs and spices, and salty feta cheese which should be slightly melty when you eat it. Serve it as a side dish to lamb, tossed with quinoa, or over pasta. If you serve it as a side dish, you may want to simmer it uncovered for a few more minutes to evaporate some of the juices.

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Stewed Zucchini with Feta and Mint

(serves 4)

2 tablespoons olive oil
1/2 cup chopped onion
3 cloves garlic, chopped
1/2 teaspoon ground cumin
1 tablespoon tomato paste
1 very large zucchini, chopped into 1" pieces (~4 cups)
2 lbs roma tomatoes, roughly chopped
1 large handful each of parsley, mint & basil, roughly chopped
200g feta, chopped

In a large dutch oven over medium low heat sweat the onion in the olive oil until soft, about 5 minutes. Add the garlic and cumin and sweat for another 3 minutes. Stir in the tomato paste and let cook for 2 minutes to get the flavour going. Add the zucchini, tomatoes and a tablespoon of salt, stir until well coated. Cook on medium low heat until it starts to lose moisture and becomes visibly "soupy", about 15 minutes. Turn the heat up to medium and simmer for another 15 minutes.

Reduce heat back to low and crumble in feta, and herbs, cook on low for 10 minutes serve hot as a side dish, over pasta or stirred into quinoa.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time:40 minutes
Calories(approximate per serving): 300

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