5-Ingredient Zucchini Ribbon Salad (Ready in 20 Minutes!)

A light and refreshing Mediterranean Zucchini Ribbon Salad made with just 5 ingredients and ready in 20 minutes! Tossed with za’atar vinaigrette, tomatoes, olives, and feta — the perfect healthy side dish.

5-Ingredient Zucchini Ribbon Salad (Ready in 20 Minutes!)

I’m back with another 5-ingredient weeknight wonder — and this one is bringing major fresh and sunny Mediterranean vibes to the table! I'm loving these quick, uncomplicated recipes for my weeknight meals because I'm just too tired to tackle anything complex at the moment.  However, I do want something beautiful and delicious on my plate.

That’s exactly why this Zucchini Ribbon Salad is such a side dish lifesaver. Cutting the zucchini into ribbons feels fancy (but really takes zero extra effort), and the za’atar vinaigrette gives everything a herby, zesty punch. Add juicy cherry tomatoes, salty olives, and creamy feta and serve it alongside some Mediterranean seasoned grilled chicken — and suddenly dinner feels like it came straight from a seaside cafe.

And did I mention that it is a no cook dish?  The zucchini is raw, but not to worry as the thin slices make it tender and the taste is crisp and fresh.  This is a great weeknight-friendly dish that can accompany so many main dishes.   A total win in my book!

Enjoy!

What Ingredients Do I Need?

Just 5 simple ingredients turning into a stunning, fresh salad!

• Zucchini - Tender ribbons make the salad feel elegant — and they soak up every bit of flavor.

• Cherry Tomatoes - A burst of juicy sweetness to balance the savory ingredients.

• Kalamata Olives - Briney + bold — a little goes a long way in adding rich Mediterranean flavor.

• Feta Cheese - Creamy and salty crumbles give this salad its finishing touch.

• Za’atar Vinaigrette - Just olive oil, vinegar, and za’atar — bright, herbaceous, and effortless.

Substitutions & Variations

Sometimes you don’t have exactly what a recipe calls for — or you just want to mix it up a bit! Here are some easy substitutions and fun variations for the Zucchini Ribbon Salad:

Ingredient Swaps

Not everything has to be exactly as listed — these swaps work beautifully:

• Feta Cheese: Don’t have feta? No problem! Goat cheese or shaved Parmesan are both delicious alternatives that still give you that creamy, salty punch.

• Kalamata Olives: If you prefer a milder olive or want a different flavor, try green Castelvetrano olives or even capers. They give the same briny pop without being too bold.

• Vinegar: Out of red wine vinegar? Lemon juice works perfectly and gives the salad an extra bright, fresh flavor.

Flavor Variations

Want to play with textures or make the salad a bit heartier? Here are some easy ideas:

• Protein Boost: Toss in grilled chicken, shrimp, or chickpeas to make it a satisfying main-dish salad. 

• Crunch Factor: Add toasted pine nuts, pistachios, or even sliced almonds for a little extra texture and a nutty flavor. It makes the salad feel even more special.

Kitchen Tips & Notes

Even though this salad is super simple, a few quick tips can help it turn out perfectly every time:

• Slice zucchini ribbons carefully: Use a vegetable peeler or a mandoline for thin, even ribbons. If they’re too thick, they can be a bit tough, and if too thin, they may wilt too quickly.

• Pat zucchini dry if needed: If your zucchini is very watery, lightly pat the ribbons with a paper towel to keep the salad crisp.

• Make the vinaigrette ahead: The za’atar vinaigrette can be whisked together a few hours in advance — just toss the zucchini ribbons right before serving to prevent sogginess.

• Serve fresh: This salad is best eaten within 2 hours of assembly — it’s all about that fresh, crisp zucchini texture.

       Set the Mood       

Want to create a fresh Mediterranean moment at home?

Then let the vibe match the flavors—here’s how to set the mood while you serve up this bright and breezy Zucchini Ribbon Salad.

     5-Ingredient Meal Series     

Looking for quick, flavorful meals that require minimal effort? Here’s the full lineup of 5-Ingredient Meals in this series — each designed to be ready in 20–30 minutes, packed with flavor, and perfect for busy weeknights:

5-Ingredient Steak Salad with Avocado (Ready in 30 Minutes!) - Juicy grilled steak paired with Southwestern-style salad kit, black beans, avocado, and bell peppers.

5-Ingredient Caesar Pasta Salad (Ready in 30 Minutes!) - Mini farfalle pasta tossed with Caesar salad kit, salami, pepperoncini, red onion, and Parmesan-crouton topping.

5-Ingredient Asian-Inspired Kohlrabi & Cabbage Slaw (Ready in 30 Minutes!) - Crisp kohlrabi and cabbage with a zesty chili-peanut dressing, lime, and cilantro — perfect for a refreshing side.

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    RECIPE IS DOWN BELOW👇     

Hawaiian Steak Feast with Grilled Zucchini & Whipped Feta

Celebrate island flavors at home with this Hawaiian Steak Feast with Grilled Zucchini & Whipped Feta. A tropical-inspired dinner that’s surprisingly easy to make and perfect for a special occasion—or any night you want a little getaway.

Hawaiian Steak Feast with Grilled Zucchini & Whipped Feta

Our wedding anniversary just passed, and it stirred up some beautiful memories. We were married on a beach in Hawaii, waves crashing softly in the background, and the scent of the ocean carried into every part of that magical day. Ever since, Hawaii has held a special place in my heart—not just for the stunning scenery, but for the food that wrapped itself around every memory.

This past month, I’ve been cooking Hawaiian-inspired dishes to relive a little of that time. One recipe in particular reminds me of our celebration dinner: Hawaiian Steak Feast with Grilled Zucchini & Whipped Feta. Juicy, marinated flank steak grilled until perfectly charred, tender zucchini with a smoky kiss of flame, and a creamy base of whipped feta that ties it all together.

At first glance, the ingredient list might seem a little long, but don’t let that fool you—this dish is wonderfully easy to prepare. The marinade does most of the work, infusing the steak with bright pineapple, mango, and ginger notes while you simply grill and blend. In less than an hour of hands-on time, you’ll have a tropical dinner that feels both special and effortless.

Every bite takes me back to the island breeze and that unforgettable evening. Whether you’re celebrating something big or just want to treat yourself to a little taste of paradise, this Hawaiian steak dish is the perfect way to bring the aloha spirit home.

What Ingredients Do I Need?

Here’s everything you’ll need to make this tropical-inspired dish:

• Flank Steak – tender, lean, and perfect for soaking up marinade.

• Soy Sauce (low-sodium) – the salty, umami base of the marinade.

• Pineapple Juice – brings natural sweetness and a touch of acidity.

• Brown Sugar – balances the savory flavors with a hint of caramelized depth.

• Rice Vinegar – adds brightness to the marinade.

• Fresh Ginger & Garlic – bold aromatics for that signature island kick.

• Onion Powder & Black Pepper – simple seasoning to round out the flavor.

• Mango Purée – sweet and tropical, pairing beautifully with the pineapple.

• Zucchini – sliced lengthwise for grilling; smoky and tender.

• Olive Oil & Kosher Salt – essential for grilling the vegetables.

• Feta Cheese & Heavy Cream (or milk) – blended into a creamy whipped feta to serve as a luscious base.

Substitutions and Variations

Make this recipe your own with a few simple swaps:

• Steak Alternatives: Try skirt steak or sirloin if flank isn’t available. Both grill beautifully.

• Feta Swap: Goat cheese or cream cheese can replace feta for a milder whipped base.

• Dairy-Free Option: Blend feta with a splash of olive oil instead of cream, or use a plant-based feta substitute.

• Veggie Twist: Substitute zucchini with eggplant, bell peppers, or even asparagus for variety.

• Fruit Boost: Add grilled pineapple slices or fresh mango chunks alongside the steak for extra tropical flair.

• Heat Lovers: Stir in a pinch of chili flakes or a drizzle of sriracha into the marinade for a sweet-spicy balance.

Kitchen Tips and Notes

• Marinade Time: Keep it between 4–8 hours. Too short and the flavors won’t penetrate; too long and the steak can become mushy from the fruit enzymes.

• Pat the Steak Dry: Before grilling, blot the meat with paper towels. This helps achieve a good sear instead of steaming.

• Grill Hot & Fast: Flank steak cooks best over high heat for a short time—this keeps it tender and juicy.

• Slice Against the Grain: This is key! Cutting thin slices against the grain ensures the steak is tender, not chewy.

• Make-Ahead Tip: The whipped feta can be made a day in advance and stored in the fridge. Just bring it to room temp before serving.

• Serving Idea: Spread the whipped feta on the platter before topping it with sliced steak and zucchini—it makes for a beautiful presentation.

Easy Late-Summer Veggie Sauté – Zucchini, Corn & Cherry Tomatoes

Celebrate late-summer produce with this quick veggie sauté! Zucchini, corn, and cherry tomatoes shine in a light, fresh side dish topped with basil & feta.

Easy Late-Summer Veggie Sauté – Zucchini, Corn & Cherry Tomatoes

Just because the calendar says late summer doesn’t mean we have to say goodbye to vibrant, fresh vegetables. In fact, this is one of the best times of year to enjoy them! Farmers’ markets are still overflowing with zucchini, sweet corn, plump cherry tomatoes, and fragrant basil—each one tasting like sunshine on a plate.

This Easy Late-Summer Veggie Sauté brings those flavors together in one quick, colorful dish. A light sear in olive oil enhances their natural sweetness while keeping them crisp and bright. Finished with fresh basil and a sprinkle of creamy feta, it’s the perfect side dish to celebrate the season.

Serve it alongside grilled chicken, seared salmon, or a juicy steak for a balanced summer dinner. It also pairs beautifully with simple pasta, rice, or quinoa for a fresh, vegetarian-friendly meal that’s light yet satisfying.

Enjoy!

What Ingredients Do I Need?

• Olive Oil – Adds richness and helps achieve a golden sear.

• Yellow Squash & Zucchini – A classic summer pairing with mild, tender flavors.

• Corn on the Cob – Sweet and crisp, adding texture to the dish.

• Cherry Tomatoes – Juicy pops of color and tang.

• Fresh Basil – Brings a fragrant, herby note that brightens everything.

• Kosher Salt & Black Pepper – Essential for balancing and enhancing flavor.

• Feta Cheese – A creamy, salty finish that complements the veggies.

Substitutions and Variations

Substitutions

• Oil – Swap olive oil for avocado oil or butter for a richer flavor.

• Herbs – Fresh parsley, dill, or thyme can be used if basil isn’t available.

• Cheese – Goat cheese, parmesan, or dairy-free feta are great alternatives.

Variations

• Add Garlic – A clove or two, sautéed at the start, for extra aroma.

• Make It Spicy – A pinch of red pepper flakes or a drizzle of chili oil adds heat.

• Mediterranean Twist – Add Kalamata olives or sun-dried tomatoes for deeper flavor.

• Grilled Version – Grill the veggies for smoky depth before tossing with basil and feta.

Kitchen Tips and Notes

• Don’t Overcrowd the Pan – A single layer helps the vegetables caramelize instead of steam.

• Use Fresh Corn If Possible – It adds natural sweetness and crunch. Frozen corn works in a pinch.

• Choose Block-Style Feta – Crumble pieces from a block for a creamier texture and fresher flavor compared to pre-crumbled feta.

• Serve Immediately – The dish tastes best while the veggies are warm and the feta slightly melts.

• Prep Ahead – Slice vegetables in advance for a quick weeknight side dish.

"Set the Mood"

Picture a warm evening where the sun lingers just a little longer, and dinner is all about simple pleasures. 

Serve this colorful vegetable sauté family-style on a rustic platter with grilled chicken or fish, a crisp white wine or sparkling water, and maybe a loaf of crusty bread for soaking up all the delicious juices. 

Whether it’s a weeknight meal on the patio or a casual backyard dinner with friends, this dish brings late-summer freshness to the table in the most effortless way.

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💬 Let’s Chat!

Have you tried this side dish? What are your favorite summer side dishes or vegetables to cook? Leave a comment below or tag me on Instagram @SliceofSouthern—I’d love to see how yours turns out!

Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing – A Fresh Mediterranean Side Dish

Fresh, vibrant, and Mediterranean-inspired, this roasted vegetable couscous with lemon-tahini dressing is perfect for healthy, easy spring dinners — hot or cold!

Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing – A Fresh Mediterranean Side Dish

Over the past few years, we’ve been trying to bring more Mediterranean flavors into our kitchen — bright, wholesome dishes that feel both nourishing and satisfying. It’s been such a fun and delicious shift, and this Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing has quickly become a new favorite on our table.

This colorful roasted vegetable couscous dish is everything I love about Mediterranean cooking: simple ingredients, bold flavor, and that perfect balance of freshness and heartiness. Roasted zucchini, summer squash, and sweet bell peppers bring a rich, caramelized flavor, while the fluffy pearl couscous soaks up every drop of the creamy lemon-tahini dressing. For those on a Mediterranean diet — this dish is packed with vibrant vegetables, healthy fats, and bright, natural flavors that make every bite both nourishing and satisfying.

The first time I made this, I served it warm alongside some pan-seared Mediterranean pork chops, and honestly, it was magic. The couscous held its own next to the juicy, Greek spiced pork, adding a lively, slightly tangy contrast that made every bite pop. Plus, the versatility of this dish makes it a perfect fit for easy spring dinners — serve it hot right off the stove, or chill it for a refreshing side that’s just as delicious the next day.

I love that this healthy Mediterranean recipe brings color and excitement to the plate without feeling heavy. Mediterranean cooking really has a way of making “healthy” feel like a true celebration, not a sacrifice.  Whether you're looking for a flavorful hot side dish for tonight’s dinner, or a make-ahead salad to brighten up your week, this roasted vegetable couscous delivers. It’s bright, beautiful, and filled with the simple joys of the season — exactly the kind of food we’re craving right now.

Enjoy!

What Ingredients do I need?

Produce:

• Zucchini
• Yellow summer squash
• Red bell pepper
• Orange bell pepper
• Garlic
• Fresh parsley
• Lemon

Grains:

• Pearl couscous (aka Israeli couscous)

Canned & Jarred:

• Tahini

Spices:

• Kosher salt
• Black pepper

Oils & Vinegars:

• Olive oil

Substitutions and Variations

Substitutions

One of the best things about this Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing is how easy it is to customize! Here are a few simple swaps you can make:

• Vegetables:  Use whatever you have on hand! Eggplant, cherry tomatoes, broccoli, or even asparagus would roast up beautifully. Just aim for a similar quantity of vegetables.

• Couscous:  If you don’t have pearl couscous, regular couscous, quinoa, or even orzo pasta would work nicely here. Just adjust the cooking time according to package directions.

• Tahini:  No tahini? No problem. You can swap it for a little Greek yogurt or a spoonful of hummus for a creamy, tangy dressing with a slightly different flavor.

• Parsley:  Feel free to substitute with fresh basil, cilantro, or mint if you prefer a different herb flavor.

• Olive Oil:  Avocado oil or another mild-flavored oil can easily step in if you’re out of olive oil.

Variations

Want to make this Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing your own? Here are a few easy ways to mix it up:

• Spicy Kick:  Add a pinch of crushed red pepper flakes to the dressing or sprinkle roasted vegetables with a little smoked paprika for a bold, smoky heat.

• Extra Greens:  Toss in a handful of baby spinach, arugula, or chopped kale right before serving for a boost of fresh greens.

• Nutty Crunch:  Top with toasted pine nuts, almonds, or pistachios for a little extra texture and richness.

• Cheesy Touch:  Sprinkle crumbled feta or goat cheese on top for a creamy, tangy finish that pairs beautifully with the roasted veggies.

Kitchen Tips and Notes

• Cut Evenly for Even Roasting:  Try to dice your vegetables into similar-sized pieces so they roast evenly. This helps prevent some pieces from getting too soft while others stay undercooked.

• Don’t Crowd the Pan:  Give the veggies room to breathe on the baking sheet. Overcrowding causes them to steam instead of roast, and you’ll miss out on those beautiful browned edges!

• Leftover Love:  This dish makes excellent leftovers! You can repurpose it into a grain bowl with greens, or scoop it into pita bread with extra protein for a quick lunch.

See recipe at the bottom👇

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Zesty Southwest Turkey & Rice Skillet – Easy, Cheesy, & Loaded with Flavor!

 A one-skillet Southwest sensation—savory turkey, vibrant veggies, and melty cheese come together for an easy, flavor-packed meal the whole family will love!

Zesty Southwest Turkey & Rice Skillet – Easy, Cheesy, & Loaded with Flavor!

If you're looking for a quick and delicious weeknight dinner, this Zesty Southwest Turkey & Rice Skillet is about to become your new favorite go-to meal! I first came across a similar version of this dish on another food blog, and the vibrant mix of ingredients immediately caught my attention. The combination of lean ground turkey, colorful veggies, bold spices, and melty cheese seemed like the perfect way to bring a Southwest-inspired dish to my table. After trying it, I was completely hooked! The flavors are absolutely mouthwatering, and best of all, it comes together in just 30 minutes with only one pan—making cleanup a breeze.

This dish is perfect for busy weeknights when you need something satisfying but don’t want to spend hours in the kitchen. Everything cooks in a single skillet, layering flavors as you go, so you get a rich, well-seasoned meal without any extra hassle. The zucchini, corn, tomatoes, and green chiles add just the right amount of freshness and spice, while the Greek yogurt and Monterey Jack cheese create an irresistibly creamy finish. It’s a wonderful balance of savory, cheesy, and zesty goodness that the whole family will love.

Whether you're meal prepping for the week, feeding a hungry crowd, or just craving a cozy, flavor-packed dinner, this Southwest Turkey & Rice Skillet is the answer. It’s proof that wholesome, homemade meals don’t have to be complicated—sometimes, all you need is one pan, a handful of ingredients, and 30 minutes to create something truly spectacular!

What Ingredients do I need?

Proteins

• Lean ground turkey

Dairy

• Monterey Jack cheese
• Plain Greek yogurt

Produce

• Yellow onion
• Garlic
• Zucchini
• Tomatoes
• Cilantro (for garnish)

Canned Goods

• Diced green chiles
• Corn (canned or frozen)

Pantry Staples

• Long grain rice
• Olive oil
• Chili powder
• Ground cumin
• Salt & pepper

Substitutions and Variations

Substitutions

• Ground Turkey → Ground Chicken, Ground Beef, or Black Beans (for a vegetarian option)

• Monterey Jack Cheese → Cheddar, Pepper Jack, or Mexican Blend Cheese

• Plain Greek Yogurt → Sour Cream, Regular Yogurt, or Dairy-Free Yogurt

• Diced Green Chiles → Chopped Jalapeños, Bell Peppers, or a Dash of Hot Sauce

• Long Grain Rice → Brown Rice, Quinoa, Cauliflower Rice (for a low-carb option), or Couscous

Variations

• Tex-Mex Black Bean & Corn Skillet (Vegetarian):  Swap the ground turkey for black beans or pinto beans.  Add diced bell peppers for extra crunch.  Use pepper jack cheese for a spicy kick.

• Southwest Quinoa & Chicken Skillet (Protein-Packed):  Use diced or shredded chicken instead of ground turkey.  Swap the rice for quinoa for a higher-protein option.  Stir in baby spinach at the end for extra greens.

• Spicy Chorizo & Rice Skillet (Bold & Flavorful):  Replace the ground turkey with chorizo for a smoky, spicy twist.  Add smoked paprika for even deeper flavor.  Use cotija cheese instead of Monterey Jack for a more authentic touch.

Kitchen Tips and Notes

• Use Pre-Cooked Rice for Speed – To keep this a true 30-minute meal, use leftover rice or pre-cooked rice packs.

• Brown the Turkey for More Flavor – Let the ground turkey develop some golden brown bits before stirring. This adds a richer, more savory depth to the dish.

• Customize the Spice Level – Want more heat? Add cayenne pepper, crushed red pepper flakes, or diced jalapeños. Prefer it mild? Stick to just the chili powder and cumin.

• Make It a Meal Prep Favorite – This dish stores well in the fridge for up to 4 days and reheats easily, making it great for meal prep. Add a splash of broth or salsa when reheating to keep it moist.

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Zesty Southwest Turkey & Rice Skillet 

serves 4-6

1 tablespoon olive oil
1 pound lean ground turkey
1/2 cup diced yellow onion
2 teaspoons chili powder
1 teaspoon ground cumin

salt & pepper to taste

1 clove garlic, minced
1 large zucchini, diced
4 oz. can diced green chiles
1/2 cup corn
1 cup diced tomato
2 cups cooked long grain rice
1 cup shredded Monterey Jack
1/2 cup plain Greek yogurt
cilantro, chopped (garnish)

Heat the olive oil in a large skillet over medium-high heat. When the skillet is hot swirl the oil to coat the bottom and add in the ground turkey, onion, chili powder, cumin, salt and pepper. Cook, crumbling the meat until meat is no longer pink.

 
Add in the garlic, green chiles, zucchini, corn and tomato. Cook for about 5 minutes or until the zucchini is tender.

Add in the cooked rice and 1/2 cup of the cheese. Stir everything together until heated through and the cheese is melted.

Remove the skillet from the heat and stir in the Greek yogurt and then top with the remaining cheese.  Cover with a lid for a few minutes to melt the cheese.  Garnish with chopped cilantro and serve.

adapted from Recipe Runner