A Mediterranean-Inspired Vegetarian Delight

If your weeknight dinner routine needs a fresh spin, let me introduce you to your new favorite dish: the Za’atar Zucchini and Cherry Tomato Quinoa Bowl. With roots in the sun-soaked Mediterranean, this easy vegetarian recipe is bursting with flavor thanks to za’atar spice, roasted vegetables, tangy feta, and the umami goodness of Kalamata olives. Served over fluffy quinoa, it’s a healthy, hearty dish perfect for any day of the week.

Let’s dive into why you’re going to fall in love with this dish and how to make it your go-to meal. Whether you’re exploring Mediterranean food for the first time or you’re a seasoned fan of the region’s cuisine, this roasted zucchini recipe is your ticket to flavor town.

Why You’ll Love This Za’atar Zucchini Recipe

• Flavor Explosion: Za’atar is the star of the show here. It’s a Middle Eastern spice blend that combines thyme, oregano, sumac, sesame seeds, and salt. It adds a herby, citrusy, nutty flavor to the zucchini and tomatoes.

• Healthy and Satisfying: With fiber-rich quinoa, antioxidant-rich cherry tomatoes, and heart-healthy extra-virgin olive oil, this dish is both nutritious and delicious.

• Simple to Make: The recipe is super straightforward, making it perfect for weeknight dinners or meal prepping for lunch.

• Vegetarian and Versatile: No meat, no problem. It’s loaded with plant-based goodness and can easily be customized with chickpeas, fresh herbs, or different cheeses.

Ingredients You’ll Need:

• 4 small zucchini, sliced into half-moons

• 1 pint cherry tomatoes, halved

• 1/3 cup pitted Kalamata olives, halved

• 2 tablespoons extra virgin olive oil

• 1 teaspoon red or white wine vinegar

• 1–2 teaspoons Watkins organic Za’atar

• Watkins Mediterranean Sea salt and Watkins ground black pepper to taste

• 1/2 cup crumbled feta cheese

• 1 cup quinoa (uncooked)

• 2 cups water

How to Make Za’atar Zucchini and Tomato Quinoa Bowl

1. Cook the Quinoa

Rinse 1 cup of quinoa under cold water. Add it to a saucepan with 2 cups of water and a pinch of sea salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Once the water is absorbed, fluff the quinoa with a fork and set it aside.

2. Roast the Veggies

Preheat your oven to 425°F (220°C). On a large sheet pan, toss the zucchini and cherry tomatoes with 2 tablespoons olive oil, za’atar, salt, and pepper. Spread them out in a single layer. Roast for 20–25 minutes or until the zucchini is golden and the tomatoes are blistered and juicy.

During the last 5 minutes of roasting, add the Kalamata olives to the pan so they warm and deepen in flavor.

3. Make the Dressing

In a small bowl or jar, whisk together 2 tablespoons of extra virgin olive oil, 1 tablespoon of vinegar, a pinch of za’atar, salt, and pepper.

4. Assemble the Bowl

Divide the cooked quinoa between bowls. Top with roasted zucchini, cherry tomatoes, and olives. Crumble feta cheese on top. Drizzle generously with the za’atar vinaigrette. Optional: Sprinkle fresh parsley, toasted pine nuts, or a dash of lemon juice for extra flair.

Mediterranean Roots of Za’atar

Za’atar has been used in Middle Eastern cooking for centuries and is especially popular in Lebanese, Syrian, Palestinian, and Israeli cuisines. Its flavor profile is earthy, tangy, and savory, and it’s traditionally sprinkled on bread, meats, and vegetables.

This recipe channels that regional magic by letting za’atar shine in a simple dish with Mediterranean hallmarks: roasted vegetables, briny olives, creamy feta, and heart-healthy olive oil. It’s a love letter to the coastal cuisines of the Mediterranean, where fresh produce and bold spices rule the table.

Tips for Making the Best Za’atar Zucchini Bowl

• Don’t crowd the pan: Spread the veggies out so they roast, not steam.

• Use high-quality extra-virgin olive oil: A rich, high-quality extra-virgin olive oil makes a significant difference in flavor.

• Customize it: Add chickpeas, a soft-boiled egg, or even grilled halloumi for an extra touch.

• Make it ahead: Great for meal prep! Store components separately and assemble when ready to eat.

More Mediterranean Vegetarian Recipes to Try:

• Roasted Eggplant with Tahini and Pomegranate

• Chickpea Shawarma Bowls with Garlic Sauce

• Greek Lentil Soup (Fakes)

Final Thoughts

This Za’atar Zucchini and Cherry Tomato Quinoa Bowl is everything we love about Mediterranean cooking: bold flavors, nourishing ingredients, and effortless beauty. It’s perfect for a quick dinner, a light lunch, or impressing guests with your culinary skills.

So next time you’re staring down a few zucchini and wondering what to cook, remember this bowl. It’s fresh, fast, flavorful, and totally Instagram-worthy.

Tag me if you make it! I’d love to see your creations and hear how you zhuzhed it up 💛

Disclosure: I only recommend products I would use myself, and all opinions expressed here are our own. This post may contain affiliate links through which, at no additional cost to you, I may earn a small commission.