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Mediterranean Zucchini Olive Skillet

Mediterranean Zucchini Olive Skillet
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Delight in the vibrant flavors of our Mediterranean Zucchini Olive Skillet—an easy one-pan meal that’s ready in just 30 minutes! Try it today!

Ingredients

Scale
  • 2 medium zucchinis, sliced into half-moons
  • 1 red bell pepper, diced
  • 1 small red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • ¼ cup sun-dried tomatoes, chopped (oil-packed, drained)
  • ½ cup Kalamata olives, pitted and halved
  • 1 tablespoon capers (optional)
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • Salt and black pepper, to taste
  • Pinch of chili flakes (optional)
  • 2 tablespoons chopped fresh parsley or basil
  • Juice of ½ lemon
  • Crumbled vegan feta or regular feta (optional)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Sauté sliced onion for about 2–3 minutes until softened.
  2. Add minced garlic, diced red bell pepper, and sliced zucchini; cook for 6–8 minutes until tender and golden.
  3. Stir in halved cherry tomatoes, chopped sun-dried tomatoes, olives, and capers (if using) and cook for another 3–4 minutes.
  4. Season with dried oregano, smoked paprika, salt, black pepper, and chili flakes if desired; sauté briefly to blend flavors.
  5. Remove from heat; stir in lemon juice and fresh herbs before serving.

Nutrition

Find it online: https://cookingwitheleanor.com/mediterranean-zucchini-olive-skillet/