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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Recipe Information
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
Instructions
Wash the zucchini thoroughly and pat them dry. Slice them into 1/4-inch thick coins.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat.
Add the minced garlic to the pan and sauté for 1-2 minutes until fragrant, being careful not to burn it.
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.
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.
While the zucchini cooks, finely chop the parsley and dill, and zest the lemon. Set these aside for garnish.
Once the zucchini is cooked, season with salt and black pepper to taste. Drizzle the remaining 1 tablespoon of olive oil over the top.
Remove the zucchini from the heat and transfer to a serving plate.
Sprinkle the chopped parsley, dill, and lemon zest evenly over the zucchini.
Top with the crumbled feta cheese and serve warm as a side dish or light main course.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8925 mg | 388% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 56.3 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2064 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
