Zucchini Stir-Fry with Teardrop Tomatoes, Greek Herbs & Greek Feta

5 from 2 votes

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!

5 from 2 votes

Zucchini Stir-Fry with Teardrop Tomatoes, Greek Herbs & Greek Feta

By Diane Kochilas

Prep Time 10

Cook Time 15

Servings

Ikaria, Main Courses, Meze / Starters, Recipes, Salads, Vegetarian

Prep Time 10

Cook Time 15

Servings

Ikaria, Main Courses, Meze / Starters, Recipes, Salads, Vegetarian

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

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.
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.
Transfer to a serving dish and gently toss or stir in the herbs and crumbled Greek feta. Serve warm.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Zucchini Stir-Fry with Teardrop Tomatoes, Greek Herbs & Greek Feta