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A white plate of sautéed zucchini topped with crunchy walnuts and crumbled feta cheese, ready to be served.

Mediterranean Sautéed Zucchini with Walnuts and Feta

A simple yet flavorful sautéed zucchini dish, brightened with fresh herbs, crunchy walnuts, and salty feta, perfect for scooping up with crusty bread.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Greek, Mediterranean
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Sauté
  • 2 large zucchini about 1.5 lbs, trimmed and cut into 1/2-inch thick half-moons
  • 2 tbsp olive oil
  • 1/2 large red onion thinly sliced
  • 2 cloves garlic minced
  • 1/4 cup walnuts roughly chopped
  • 1/4 cup fresh parsley chopped
  • 1 tbsp fresh mint chopped (optional, but recommended)
  • 1/2 tsp dried oregano
  • To taste Salt and freshly ground black pepper
For Serving
  • 1/2 cup crumbled feta cheese
  • Crusty bread bread e.g., baguette, pita, for serving

Equipment

  • Large Skillet
  • Cutting Board
  • Chef's Knife
  • Wooden Spoon or Spatula

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add the sliced zucchini and cook, stirring occasionally, for 5-7 minutes until tender-crisp and lightly golden. Do not overcrowd the pan; cook in batches if necessary. Remove zucchini from the skillet and set aside.
  2. Reduce heat to medium. Add the thinly sliced red onion to the same skillet and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and walnuts, cooking for another 1-2 minutes until fragrant and the walnuts are lightly toasted. Be careful not to burn the garlic.
  3. Return the cooked zucchini to the skillet with the onion, garlic, and walnuts. Add the chopped fresh parsley, fresh mint (if using), and dried oregano. Stir gently to combine all ingredients. Season generously with salt and freshly ground black pepper to taste. Cook for 1-2 minutes more to allow flavors to meld.
  4. Transfer the sautéed zucchini mixture to a serving dish. Crumble feta cheese generously over the top. Serve immediately with warm, crusty bread on the side for dipping and scooping.

Notes

This dish is fantastic served warm, but also holds up well at room temperature. For an extra kick, add a pinch of red pepper flakes with the garlic. You can also toast the walnuts separately before adding them for maximum crunch. Nutrition estimates do not include the optional bread for serving.