Think of this quick zucchini recipe as a taste of late summer, Greek style.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 15 minutes 
Serves: 4


  • ¼ red onion, sliced thinly
  • 1 Tbs. red wine vinegar
  • 1 Tbs. extra-virgin olive oil
  • 1 lb. small or medium zucchini, quartered lengthwise
  • a pinch dried oregano
  • a pinch red pepper flakes (optional)
  • a pinch freshly ground black pepper
  • ¼ tsp. kosher salt
  • 2 Tbs. crumbled feta


  1. In a small bowl, toss the red onion with the vinegar. Set aside until the onions turn pink, about 5 minutes, then drain.
  2. In a large pan over medium heat, heat the oil until shimmering. Sauté the zucchini, cut side down, until browned, 2-3 minutes.
  3. Turn off the burner. Stir in the oregano, pepper flakes, and black pepper. Season with the salt. Transfer to a serving dish. Top with the red onions and feta. 

Nutrition Information

Per serving (1 cup): 

  • Calories: 70
  • Total fat: 4.5 g
  • Sat fat: 1.5 g
  • Carbs: 4 g
  • Fiber: 1 g
  • Total sugar: 3 g
  • Added sugar: 0 g
  • Protein: 2 g
  • Sodium: 170 mg