Zucchini Halloumi Skillet Salad
When summer produce is at its peak, I want recipes that are fast, fresh, and let each ingredient shine. This vibrant 10-minute veggie skillet does exactly that — Bringing together zucchini, green beans, peas, and a hit of lemon and mint for a light yet satisfying dish. I’ve modernized this classic garden combo by swapping in blood-glucose-friendly cheese options and keeping the cook time minimal to preserve all the crunch and nutrients.
Classic recipes often overcook the vegetables or drown them in oil. This approach keeps things crisp, light, and fresh with a help of mint and lemon.
Zucchini, green beans, and peas are naturally lower in carbs and high in fiber. Paired with protein-rich cheese, this dish avoids glucose spikes while still being satisfying.
Quick cooking preserves nutrients and crunch. Using fresh herbs and lemon zest adds flavor without added sugar or salt, while olive oil provides heart-healthy fats.
Recipe
Zucchini Halloumi Skillet Salad
Ingredients
- 1 medium zucchini thinly sliced into half-moons
- 150 g 1 cup green beans, trimmed
- 100 g ⅔ cup green peas (fresh or frozen)
- 100 g halloumi cheese Can be substituted with paneer or other grilling chees
- Zest of ½ lemon
- A small handful of fresh mint chopped
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the zucchini and green beans. Sauté for 3–4 minutes until just tender but still crisp.
- Add the peas and cook for another 2 minutes, just to warm through.
- Add halloumi to the skillet and cook for about 2 minutes, turning to lightly brown.
- Remove from heat. Add lemon zest and chopped mint. Toss gently and season to taste.
