Brightly flavored chunks of citrus and herb marinated feta topped with chunks of zucchini makes an easy appetizer for picnics and parties.
We all know that here in the states, Memorial Day is the unofficial start of summer (even though the season doesn't actually begin for another few weeks), and that means, picnics, parties, barbecues and just more time spent relaxing with family and friends, which is always a good thing.
And if you’re looking for something easy to set out for guests to nibble on or bring along with you to your next get together then look no further. These herb marinated feta and zucchini skewers are an easy and crowd-pleasing appetizer.
Marinated feta is a favorite in my house, make a jar today and I guarantee you’ll want to throw it in practically everything you make. It’s excellent when tossed with heirloom tomatoes or served in a little bowl as part of an antipasto platter but I also like to dress it up a little and make bite-sized skewers.
How to make marinated feta:
You start with a nice chunk of feta, one that’s creamy but firm enough to be sliced into chunks, and then add a handful of herbs and spices like thyme, chives, parsley, and black peppercorns along with a clove of thinly sliced garlic and fragrant orange and lemon zest.
Everything gets packed into a jar with some extra-virgin olive oil and all those flavors start getting to work, infusing both the feta and the oil as it sits in the fridge. You’ll want to start the herb marinated feta at least a day in advance to allow the flavors to meld but the longer it sits the better so you can even make it up to a week ahead if you’d like.
Once the feta is ready all that’s left to do is your zucchini. Salting the zucchini makes it tender inside and I like how the mild flavor pairs with the cool chunks of marinated feta, but you can also use cucumbers if you prefer. The zucchini is then threaded onto skewers alongside the chunks of marinated feta.
Bright with flavor, these little zucchini and feta bites are a tasty nibble you can enjoy all summer long.
More summer appetizers:
Brightly flavored chunks of citrus and herb marinated feta makes for an easy appetizer for picnics and parties.
- 6oz/g feta cheese, pat dry and cut into cubes
- 1 Tablespoon chopped fresh thyme leaves
- 1 Tablespoon chopped fresh chives
- 2 Tablespoons chopped fresh flat leaf parsley
- The zest of one small lemon
- The zest of half an orange
- 1 garlic clove, thinly sliced
- ¼ teaspoon ground black pepper
- 1 Tablespoon finely chopped green olives
- Extra-virgin olive oil (enough to cover feta)
- 1-2 small to medium zucchini or seedless cucumbers
- Sea salt, to season
- Small bamboo knot cocktail skewers for serving
- Place feta into a wide glass jar . Sprinkle thyme, chives, parsley, lemon zest, orange zest, garlic, pepper and chopped olives into the jar, then cover contents with olive oil. Cover and refrigerate for at least 24 hours or up to 1 week. Bring to room temperature before serving.
- Slice the zucchini or cucumber lengthwise into quarters and then again into 1-inch pieces. Place into a colander over a bowl and sprinkle generously with sea salt, set aside for 15 minutes. Drain and pat dry, wiping off excess salt.
- Thread 1 piece of zucchini or cucumber and 1 cube of feta onto each skewer, repeat if desired. Serve chilled or at room temperature. (Skewers can be made several hours in advance and stored in the refrigerator until ready to serve.)
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Amount Per Serving: Calories: 93Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 298mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.