Zucchini with feta, walnuts and sage (Photo: Emma Boyd)
Zucchini with feta, walnuts and sage (Photo: Emma Boyd)

FoodJanuary 30, 2022

Recipe: Zucchini with feta, walnuts and sage

Zucchini with feta, walnuts and sage (Photo: Emma Boyd)
Zucchini with feta, walnuts and sage (Photo: Emma Boyd)

Tis the season for zucchini – so transform them into this simple, elegant accompaniment to a summer barbecue.

Fear not the zucchini glut! If you’re a gardener, or if you know a gardener, you’ll have an understanding of the pressing need to rid oneself of the excesses this humble vegetable offers forth at this time of year. When you’re done with gifting them to friends and preserving them and gifting them to strangers, then make this. It’s one of those dishes that contains few ingredients but packs a serious flavour punch.


Serves 4-6 as a side

  • 750g zucchini
  • 2 tablespoons olive oil
  • 75g walnuts
  • 25g butter
  • 30 sage leaves
  • zest of 1 large lemon
  • 65g feta 

While you prepare the zucchini, heat a griddle or barbecue. 

Cut the ends off the zucchini then thinly slice lengthwise. Put into a baking dish, drizzle with the olive oil and mix well to coat all the pieces.

Place the zucchini slices onto the hot griddle and cook in batches until beginning to char. Flip and repeat on the other side, continuing until all the zucchini is cooked.

As it cooks, remove from the griddle, arrange on a large platter and season well with sea salt. 

In a frying pan, toast the walnuts for 5-6 minutes over a medium-high heat until golden brown and crunchy. Remove from the pan and set aside, and wipe out the pan.

Melt the butter in the same frying pan, add the sage leaves and cook for 4-5 minutes until crunchy.

Zest the lemon over the zucchini, roughly crumble over the feta then scatter over the sage leaves and the melted butter. 

The Spinoff’s first-ever food newsletter is here. Written by Charlotte Muru-Lanning and produced in partnership with Boring Oat Milk, The Boil Up is your weekly catch-up on what’s happening in our diverse and ever-changing culinary landscape, covering the personal, the political and the plain old delicious.

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Mad Chapman, Editor
Aotearoa continues to adapt to a new reality and The Spinoff is right there, sorting fact from fiction to bring you the latest updates and biggest stories. Help us continue this coverage, and so much more, by supporting The Spinoff Members.Madeleine Chapman, EditorJoin Members

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