Slow Cooked Zucchini Coins with Chopped Herbs and Crumbled Feta
Transform simple ingredients into a Mediterranean-inspired masterpiece with this Slow Cooked Zucchini Coins with Chopped Herbs and Crumbled Feta recipe. Tender zucchini slices are simmered to perfection in a flavorful blend of garlic and vegetable broth, then finished with a vibrant medley of fresh parsley, dill, and a hint of zesty lemon. The dish is crowned with crumbled feta cheese for a creamy, tangy contrast that elevates every bite. This one-pan recipe is an ideal balance of healthy and indulgent, perfect as a light main course or a show-stopping side dish. Whether you're looking to impress at dinner parties or savor a quick weeknight meal, this herbaceous zucchini recipe delivers bold flavors and elegant simplicity.
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Ingredients
- 4 medium zucchini
- 3 tablespoons olive oil
- 2 large, minced garlic cloves
- 0.5 cup vegetable broth
- 2 tablespoons, finely chopped fresh parsley
- 2 tablespoons, finely chopped fresh dill
- 1 teaspoon lemon zest
- 0.5 cup crumbled feta cheese
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
Directions
Step 1
Wash the zucchini thoroughly and pat them dry. Slice them into 1/4-inch thick coins.
Step 2
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat.
Step 3
Add the minced garlic to the pan and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Step 4
Add the zucchini coins to the pan, spreading them out into a single layer as much as possible. Sauté for 3-4 minutes on each side, until they begin to get golden brown.
Step 5
Pour in the vegetable broth, reduce the heat to low, and cover the pan with a lid. Let the zucchini slowly simmer for 25-30 minutes, stirring occasionally, until they are tender and infused with flavor.
Step 6
While the zucchini cooks, finely chop the parsley and dill, and zest the lemon. Set these aside for garnish.
Step 7
Once the zucchini is cooked, season with salt and black pepper to taste. Drizzle the remaining 1 tablespoon of olive oil over the top.
Step 8
Remove the zucchini from the heat and transfer to a serving plate.
Step 9
Sprinkle the chopped parsley, dill, and lemon zest evenly over the zucchini.
Step 10
Top with the crumbled feta cheese and serve warm as a side dish or light main course.
Nutrition Facts
| Serving size | (971.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 722.9 |
| Total Fat 45.3g | 0% |
| Saturated Fat 7.3g | 0% |
| Polyunsaturated Fat 4.9g | |
| Cholesterol 0mg | 0% |
| Sodium 8925.3mg | 0% |
| Total Carbohydrate 71.3g | 0% |
| Dietary Fiber 8.9g | 0% |
| Total Sugars 56.3g | |
| Protein 11.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 180.0mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 2063.5mg | 0% |
Source of Calories