Seared Zucchini and Halloumi in Red-Wine Vinaigrette
Updated May 26, 2026
David Malosh for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Ready In
- 30 min
- Rating
- Comments
- Read comments
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Ingredients
¼ cup extra-virgin olive oil, divided, plus more as needed
2 medium zucchini, sliced into ¼-inch-thick rounds
Salt and black pepper
2 tablespoons red wine vinegar
1 large garlic clove, finely chopped
1 (8- to 9- ounce) block halloumi, sliced ¼-inch thick
A handful of torn mint, basil, parsley and/or dill leaves
Nutritional analysis per serving (4 servings)
6 grams carbs; 54 milligrams cholesterol; 300 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 27 grams fat; 1 gram fiber; 696 milligrams sodium; 10 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet over medium-high, heat 1 tablespoon oil. Add a single layer of zucchini. Cook until the zucchini is golden-brown and gives slightly when pressed, 2 to 4 minutes per side. Transfer to a platter or shallow bowl, season with salt and pepper, and repeat with the remaining zucchini, adding more oil and reducing heat as needed to prevent burning.
- Step 2
To the platter of zucchini, add the garlic, vinegar and 2 tablespoons oil. Toss to coat.
- Step 3
Return the skillet to medium-high and add another tablespoon of oil. Rip the halloumi slices into two or three pieces each and add to the skillet. Cook until golden brown, 2 to 4 minutes per side. Transfer to the zucchini, stir to combine, then top with the herbs. Eat right away.
Private Notes
Comments
What a surprise. I made this as a main dish lunch for two - - mostly because I had all the ingredients on hand and it sounded good. Also, let's face it: the prep is simple. Well, it was surprisingly good. It will be a go-to for this summer, both as a lunch and a side dish. I used mint as the herb addition, which resulted in a bright, summery taste. I did not use all the oil called for in the recipe, and agree with the comment that this amount of dressing was on the heavy side. My solution for that next time will be to use three, not two, zucchini. Enjoy.
This was absolutely delightful with fresh garden herbs. So simple to make but such elevated summer flavor. I did not add the additional oil to the zucchini in the dish, as I felt the seared zucchini and halloumi brought enough oil with them. My other tips would be to take care not to overcook the zucchini. A few of my thinner ones were on the mushier side but they taste much better with some bite to them. Also don’t add too much salt, I forgot how salty halloumi already is! Will absolutely be making again.
Cooked the zucchini and halloumi on the grill and served this over Charlie Bird’s Farro Salad with grilled pita on the side. Great summer meal
Good, but needs something else, like an extra herb or a punch spice…
Divine! I used an extra zucchini and a few sliced mushrooms, and grated the garlic. Cold leftovers were also delicious.
DELICIOUS.