Tomato and Zucchini Pan with Feta

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

Zucchini 2 m, washed, halved lengthways, cut into slices (3 - 5 mm)
3 tomato (s), washed, cut into large pieces
100 g feta cheese made from cow`s milk, reduced-fat, diced into small pieces
2 tablespoon olive oil
2 sprigs basil, small-leaved, washed
salt and pepper

Instructions

Heat the olive oil in a coated pan (if possible). Fry the zucchini slices in it for about 5 minutes, stirring occasionally. Add the tomato cubes and cook for 2 - 3 minutes.
The tomatoes soak in some water, which later makes a sauce. Pluck the basil leaves from the stems and add to the tomato and courgette vegetables, season with salt and pepper.
Add the cubes of feta and turn off the stove. The residual heat melts the feta cheese and creates a creamy sauce.
Can also be eaten cold. I always prepare double the amount. One serving for now and one for the next day as cold vegetables.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.