Zuchhini and tomatoes, in their miniature avatars, are really quick cooking (not to mention, really pretty looking!). This recipe of microwaved baby zucchini with cherry tomatoes and feta cheese is just right for days when you are ravenous and want to spend no time at all preparing your meal, or when you have had a heavy lunch and want to go light for dinner.
I used Snapguide’s How to Make Microwave Baked Baby Zucchini recipe the first time, but adding feta cheese at the start of cooking caused it to melt totally. So I switched to adding it in the end. I also reduced the oil and cooking time as I prefer the zucchini core less mushy.
- Baby zucchini – 250 grams
- Cherry tomatoes – 100 grams
- Feta cheese – 1/4 cup
- Dried oregano – 1 teaspoon
- Ground black pepper – to taste
- Salt – to taste
- Extra virgin olive oil – 1 tablespoon
Trim the ends and make 2-3 diagonal notches in each zuchhini.
Carefully pry apart each notch – taking care not to split the zuchhini – and sprinkle some salt and pepper inside. [You could use a knife to push it in evenly.]
With a toothpick, pierce a fine hole into each cherry tomato.
Add half a tablespoon of olive oil, a little salt and pepper, and toss the zucchini in it.
Place the zuchhini in a microwavable container with lid, and microwave for 4 minutes.
Now add cherry tomatoes and microwave for another minute.
Take the cooked zucchini and tomatoes out of the microwave. Drizzle some more olive oil. Add feta cheese and dried oregano. Give it a stir.
Feta cheese will soften slightly with the heat and mingle with the juices oozing out of the cooked vegetables.
That’s baby zucchini and cherry tomatoes with feta cheese – ready to eat!