Welcome to another zucchini recipe! I whipped this up as a meal prep option for the week on Sunday night, and we’ve been enjoying it as a nice lunch option. Nice and light, full of protein, and used 4 zucchinis! This is a perfect summer lunch option, and can be made completely vegan if the cheese is removed. Recipe and photos down below!
- 4 zucchini, quartered and sliced into ¼ inch pieces
- 1 can chickpeas
- 1 small red onion (or ½ large red onion), sliced into ¼ inch slices
- 1 cup feta cheese
- ¼ cup red wine vinegar
- 1 tbsp olive oil
- 1 tsp oregano (basil or rosemary will work great, too!)
- ½ tsp sugar
- ½ tsp salt
- Slice the onion by cutting into quarters (lengthwise, through the root end) and slice into thin slices. Place in a small bowl, and add vinegar, sugar, and salt. Stir to combine, and allow to pickle while you make the rest of the recipe.
- Slice the zucchini by removing the ends, quartering, and slicing into ¼ inch slices.
- In a large sauté pan, add olive oil and place over medium high heat. When the pan is warm, add zucchini and stir to combine. Cook zucchini until fully tender and some color has developed (golden brown to brown is ideal), about 7 minutes. When tender, remove the pan from the heat and allow to cool until the zucchini can be handled, about 5-10 minutes.
- Drain canned chickpeas and rinse thoroughly. Add chickpeas to a large bowl.
- Add cooled zucchini, pickled onions (along with the vinegar brine), feta cheese, and oregano, and stir to combine.