Pan Seared Zucchini with Feta and Honey Lemon Vinaigrette
*serves 4-6 as a side

Zucchini are plentiful and in season late May through August. We’ve been getting our fill of them in our home — AKA “The Senior Center” — because they’re readily available at the market and they make a quick and easy side to prepare at meal time.

Last summer I loved pan searing zucchini whole and serving them with whipped lemon ricotta and feta, but this season I’m finding myself drawn to combinations of sweet and savory flavors, the use of a lot more herbs and a lot of garlic — of course.

To make things extra simple, I love going back to vinaigrettes and marinades that have become staples in my kitchen. This time around, searing the zucchini in smaller pieces and pairing them with this Honey Lemon Herb Vinaigrette and handfuls of soft, crumbly, feta (instead of taking out the food processor, whipping ricotta and feta — having to clean the food processor) — made for a quick and easy side. You definitely do not have to use all of this vinaigrette on the zucchini — you don’t want them soaking in the dressing and becoming mushy. You can easily pair this side with salmon, shrimp or any white fish by using the same exact vinaigrette for cooking or by adding it to your seafood afterwards once its already been baked or sauteed.

Pan Seared Zucchini with Feta and Honey Lemon Vinaigrette
*serves 4-6 as a side

Ingredients
4-6 zucchini, sliced lengthwise in half, then cut in half again
Salt
3 tablespoons of extra virgin olive oil or you can opt to use cooking spray and 1 tablespoon of olive oil or I am really into cooking with Avocado Oil Spray lately too
Chicken or vegetable stock
Honey Lemon Herb Vinaigrette/Marinade
4 large cloves of garlic crushed or minced
1 1/2 tsp salt
Freshly ground black pepper
1/4 cup fresh parsley finely chopped
2 tablespoons of honey
Zest of 1 lemon
Juice of 2 lemons
1/3 cup of olive oil
1/3 cup of feta cheese

Instructions for prepping the zucchini
—Cut the zucchini in half and then slice each half lengthwise in thirds — you will have 6 pieces per zucchini
—Place flesh side up on a roasting tray and lightly salt to release water
—Allow the zucchini to sit for 30-45 minutes, the salt will allow water to draw out of the zucchini, making for a better sear when frying
—Blot the zucchini with a paper towel to remove excess water

Instructions for cooking the zucchini
—Heat a skillet (preferable non-stick, but also not the end of the world) over a medium flame, adding olive oil
—Place the zucchini, flesh side down, in the pan. Now, depending upon how large your pan/skillet is you don’t want to overcrowd the zucchini, so I suggest less is more. Think of searing off one batch and then the next
—Sear the zucchini over medium heat for about 3-4 minutes until the flesh is rich and brown
—Turn the zucchini to the skin side and add a tablespoon (or a TAD more if you need it, DO NOT drench the pan in liquid, you will lose the sear - we want to create some moisture without getting soggy zucchini as our end result!) to the pan/skillet and cover the zucchini. This method avoids using excess olive oil to sear and allows the base/skin side of the zucchini to brown and cook to a medium softness if your zucchinis happen to be on the larger thicker side, which mine were
—Cook skin side down and covered for 2-4 minutes until zucchini are fork tender
—Repeat in batches with the remaining zucchini until all are pan seared

Instructions for making the vinaigrette
—Whisk all ingredients together and drizzle over a salad of your making
**I love this over salmon and grain salads in particular

Instructions for using the vinaigrette for a bonus fish dish
—Preheat oven to 400 degrees
—Arrange salmon on a baking tray or in a baking dish and season with salt and freshly ground pepper
—Brush liberally with the marinade (1/2 of the above recipe for 3-4 pieces and a little more if you make all of the marinade if you make all 6 pieces)
—Slice lemons and place on top of the salmon or in the tray / dish
—Bake for 12-15 minutes until salmon is flaky and cooked through
—Serve with additional olive oil or marinade and fresh lemons