Succotash
Farideh Sadeghin
68 ratings with an average rating of 4 out of 5 stars
68
35 minutes
Zucchini Salad With Sizzled Mint and Feta
Updated Oct. 12, 2023
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound zucchini (about 3 medium), cut into ½-inch pieces
- 1½tablespoons red wine or sherry vinegar
- 1teaspoon honey
- Salt
- ¼cup extra-virgin olive oil
- 3tablespoons sesame seeds (any color)
- 2teaspoons dried mint or oregano
- Big pinch of red-pepper flakes
- 3ounces feta, crumbled into big pieces
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
244 calories; 22 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 6 grams protein; 378 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a large bowl, stir together the zucchini, vinegar, honey and a big pinch of salt.
- Step 2
In a small skillet or saucepan, cook the olive oil and sesame seeds over medium heat, stirring often, until the seeds are fragrant and golden, 3 to 6 minutes. Remove from heat and stir in the mint, red-pepper flakes and a pinch of salt. Immediately scrape the oil over the zucchini and stir to combine.
- Step 3
Top the mixture with feta, then season to taste with salt. The salad can stay out at room temperature for up to 2 hours, or be refrigerated for up to 2 days. (The sesame seeds will lose their crunch, but not their flavor.)
Private Notes
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Cooking Notes
Kaydee
This is delicious - wonderful flavor and texture! I bought green and yellow squash at the farmer's market today & a small Walla Walla (sweet) onion. Added a few thin-slices (translucent) of the onion in Step 1. Added dried oregano and red-pepper flakes w/ the hot sesame seed/EVOL in step 2, then added a few finely cut fresh mint leaves in Step 3. For extra crunch added some roughly chopped pistachios. Definitely a keeper!
Katharine
Delightful! I sub’d 2tsp finely chopped fresh mint and it’s splendid.
Jan
Substituted Fried Halloumi for the Feta cheese-delicious!
lauren
Great salad. Delicious flavors. I added some chick peas sautéed with mild spices and red wine vinegar to complement the spices. Made the dish more substantial.
lm
This was really good! For this recipe, zucchini should be sliced into half-moon pieces rather than cubed to avoid a bite that's too dense. You could throw in more mint (fresh or dried or both) and it'd be great.
new favorite
I have made this two times, once with red wine vinegar, and once with sherry vinegar. We prefer the red wine vinegar. I wouldn’t change a single thing - this is bright and light and although we prefer it warm, it travels well. You’ve got to try it!
Little Red
Really good. Had to make with oregano, because I didn't have mint. Even the raw zucchini hating hubby had only good things to say~yum.
Jonathan
Made this and served immediately and it was not very flavorful but light and refreshing. Once I placed the leftovers in the fridge overnight, flavors really blended nicely into the zucchini.
V
I used pepitas instead of sesame seeds and this was amazing!
R.
Recipe as stated is very heavy on the sesame seeds, to the extent it has more justification to be in the title than mint does.
gumby
This would be good as a side with the lamb spiedies.
Caitlin
I used fresh lemon juice in place of the vinegar. That substitution, along with lots of mint, hints of red pepper flakes, and the pop of salty feta made it a star at the potluck picnic! The recipe is forgiving, so adjust amounts till you get the flavors you prefer.
Denise H.
This was so good! I didn't have dried mint, so used oregano instead. Also took the advice to slice the zucchini into thinner half moons--I think it soaked up the juices better. Used both black and white sesame seeds a heavy pinch of red pepper flakes. Served at a dinner party and it was a big hit.
Rachel Z.
Doubled this for book club. Followed recipe exactly, with the oregano and topped with fresh chopped mint from the garden. So yummy! I also sautéed a can of chickpeas in the pan with some leftover oil and sesame seeds and ate that with the salad for a nice light dinner :)
Tina HP
Excellent AND forgiving. After being out so many nights in a row, I misread everything about this, from not cooking the dried mint leaves with the sesame seeds to not having the honey melting in the warm olive oil. And it still came out phenomenal. Potluck fabulous.
Angelique X.
This has become my new favotite.. I sautee the zuccini and herbs and use both whie and black seseme seeds .. i serve it warm.. awsome plant positive option.
Manisha
I made the recipes as written and tossed in some pomegranate seeds that needed to he used up. Very festive and tasty!
Denice
Add black beans for some protein
Jason
As a base this was ok. I added more (fresh) mint, some parsley, yellow onion, chickpeas, and lemon juice and it really POPPED! More yum.
Megan Long
I used Spicewalla’s green za’atar and Aleppo pepper as well as fresh chopped mint and shiso. Refreshing salad with good flavor!
Susana
Perhaps I'm not as knowledgeable about what "veggie" means. I thought it was the same as vegan. Since this has feta, I guess that's not the case. I would love to see more REAL plant-based recipes.
Lee-Lee
just leave the feta off?
GStanton
Great recipe--a nice combination of flavors. I would cut way back on the olive oil; mine was swimming in it.
Nancy
LOVED this - used fresh mint as my garden is full of it. Next day added baby tomatoes to the left overs
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