Description
Experience vibrant flavors with this Mediterranean Zucchini Olive Skillet! Quick to prepare and customizable—try it today!
Ingredients
Scale
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, diced
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- ¼ cup sun-dried tomatoes, chopped (oil-packed, drained)
- ½ cup Kalamata olives, pitted and halved
- 1 tablespoon capers (optional)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- Pinch of chili flakes (optional)
- 2 tablespoons chopped fresh parsley or basil
- Juice of ½ lemon
- Crumbled vegan feta or regular feta (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add sliced red onion and sauté for 2–3 minutes until softened.
- Stir in minced garlic, diced red bell pepper, and sliced zucchini; cook for 6–8 minutes until tender and lightly golden.
- Add halved cherry tomatoes, chopped sun-dried tomatoes, and halved Kalamata olives; cook for another 3–4 minutes until combined.
- Season with dried oregano, smoked paprika, salt, black pepper, and chili flakes (if using). Sauté briefly to blend flavors.
- Remove from heat; stir in lemon juice and fresh herbs. Serve warm alongside your choice of grains or bread.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 150
- Sugar: 6g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg