Pan Seared Zucchini with Feta and Honey Lemon Vinaigrette

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.

dinner, mediterranean, sides, vegetariantina corradoAugust 9, 2025zucchini, feta, herbs, lemon, honey

Pan Seared Zucchini with Whipped Lemon Ricotta & Feta

Somehow, at the end of every summer, I end up with an ABUNDANCE of zucchinis in the house. In the month of August, zucchinis are plentiful and inexpensive, hence the attractiveness of overbuying. Sure, I might not be buying much clothing or home goods any more, but somehow overbuying something is still in the addiction cards. I guess it could be worse than zucchini. The seniors in the house love zucchini, but I wanted to do more than pan fry, roast or grill it to serve it as a side or over pasta.

sides, lunch, dinnertina corradoSeptember 18, 2024zucchini, ricotta, lemon, fresh, light meals, vegetables, feta

Beans + Roasted Root Vegetables = Meals For Quarantine Queens

Before the quarantine and an NYC food frenzy went down my pantry was lined with beans, while the bottom shelf of my storage closet had a large bowl filled with sweet potatoes for roasting. These are and always will be two of my main cooking staples. Beans were always a staple in our home,

tina corradoApril 2, 2020beans, lentils, sweetpotatoes, dinner, lunch, easymeals, vegetarian, vegetables, rootvegetables, tahini, bowls, simple, vegan, feta

Cooking in Quarantine: Odds + Ends Bean Soup

With ½ a can of chickpeas, ½ of a lemon, ½ an onion, garlic, a few baby carrots and tomatoes lingering on my countertop, I decided to make a single serving soup for lunch. The spice cabinet is loaded and I’ve feta in the fridge from my trip to the Mediterranean market over a week ago.

tina corradoMarch 29, 2020soup, chickpeas, chickenstock, leftovers, feta, carrots, beans, vegetarian, vegetarianrecipes, lunch, dinner, cheese, lemon

Tina To Table