Zucchini Stir-Fry with Teardrop Tomatoes, Greek Herbs & Greek Feta

Zucchini, Grilled or Stir-Fried, with Tomatoes & Greek Feta

Every Greek summer, in my Ikaria "longevity" garden, zucchini rules. I cook it up in lots of different Greek recipes all great examples of the healthy Greek diet. You can grill or stir-fry the zucchini and add a sprinkling of Greek feta and Greek herbs. Don’t forget to use extra virgin Greek olive oil in this excellent example of a Mediterranean Diet recipe AND Ikaria longevity dish! Enjoy it al fresco, too, under the stars!

10 min
15 min


  • 3 tablespoons extra virgin Greek olive oil
  • 3 medium zucchini, trimmed and cut into 1/4-inch "sticks" for stir-fry or rounds for the grill pan
  • 3 garlic cloves thinly sliced
  • 2 cups teardrop tomatoes halved lengthwise, or
  • 2 medium firm, ripe tomatoes, sliced or cut into cubes
  • 2 tablespoons chopped fresh mint
  • 3 tablespoons julienned fresh basil
  • Greek sea salt and pepper to taste
  • ½ cup crumbled Greek feta


  1. To stir-fry: Heat the olive oil in a nonstick skillet over high heat and add the zucchini, stirring quickly but gently, until glistening. About five minutes after adding the zucchini, gently stir in the garlic. To grill, use a grill pan and cook the zucchini slices over high heat with a little olive oil, turning once to get grill marks on both sides. Continue with the recipe below, adding the tomatoes, garlic, etc. to the pan.

  2. Add the tomatoes and shuffle the pan back and forth over the flame to combine. Try not to use a spoon or spatula, so as not to break up the tomatoes. Season to taste with salt and pepper, and cook for a few minutes, until the zucchini is tender but al dente and the tomatoes juicy but not mushy.

  3. Transfer to a serving dish and gently toss or stir in the herbs and crumbled Greek feta. Serve warm.

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