Mediterranean Zucchini Olive Skillet (Printable Version)
# What You Need:
→ Vegetables
01 -
2 medium zucchinis, sliced into half-moons
02 -
1 red bell pepper, diced
03 -
1 small red onion, thinly sliced
04 -
2 cloves garlic, minced
05 -
1 cup cherry tomatoes, halved
06 -
¼ cup sun-dried tomatoes, chopped (oil-packed, drained)
→ Olives & Seasonings
07 -
½ cup Kalamata olives, pitted and halved
08 -
1 tablespoon capers (optional)
09 -
2 tablespoons olive oil
10 -
1 teaspoon dried oregano
11 -
½ teaspoon smoked paprika
12 -
Salt and black pepper, to taste
13 -
Pinch of chili flakes (optional)
→ Fresh Herbs & Garnish
14 -
2 tablespoons chopped fresh parsley or basil
15 -
Juice of ½ lemon
16 -
Crumbled vegan feta or regular feta (optional)
# Steps to Follow:
01 -
Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2–3 minutes until slightly softened.
02 -
Add garlic, red bell pepper, and zucchini. Cook for 6–8 minutes, stirring occasionally, until vegetables are tender and lightly golden.
03 -
Stir in cherry tomatoes, sun-dried tomatoes, olives, and capers (if using). Cook for another 3–4 minutes.
04 -
Season with oregano, paprika, salt, pepper, and chili flakes. Sauté briefly to blend flavors.
05 -
Remove from heat, stir in lemon juice and fresh herbs. Garnish with crumbled feta if desired and serve warm with couscous, quinoa, or crusty bread.
# Additional Notes:
01 -
Add canned chickpeas or white beans for extra protein.
02 -
Great warm or at room temperature as a side or light lunch.
03 -
Make it a full meal by serving over a grain bowl or with grilled tofu.