Crisp Roasted Zucchini with Creamy Feta & Sun-dried Tomato & Almond Crumble.

Name: Crisp Roasted Zucchini with Creamy Feta & Sun-dried Tomato & Almond Crumble.
Cuisine: European, Mediterranean
Ingredients: 2 large zucchini, scored and cut into 2 inch pieces; Seasoned salt or sea salt; 2 tbsp olive oil; 1/2 cup crumbled feta cheese; 1/2 cup Greek yogurt or sour cream; 2 tbsp chopped parsley or scallions; 1 clove minced garlic; Juice of 1/2 lemon; 1/4 tsp salt; 3 tbsp chopped sun-dried tomatoes (in oil); 3 tbsp chopped parsley; 1/4 cup chopped almonds; Salt; 1/2 tbsp olive oil, plus more for drizzling

3 steps

It’s a winner—I used my own variation of the viral Thomas Keller method & it was bomb. 1️⃣Preheat the oven to 425. Place a cast iron or oven-safe skillet in the oven for 15-20 minutes.2️⃣Prep the zucchini. Add the zucchini to a plate and top liberally with salt. Let the zucchini sit for 15 minutes then pay dry with paper towels. Do not rinse.3️⃣While the zucchini sits, make the feta-yogurt. Add the yogurt, feta, parsley, garlic, lemon juice and salt to a bowl. Mix to combine and set aside. 4️⃣Remove the pan from the oven, then add the zucchini face down. Place in the oven for 30 minutes, flipping halfway. 5️⃣While the zucchini roasts, make the topping. Add the sun dried tomatoes, parsley, almonds, garlic and salt to a cutting board and chop them together. Add the mixture to a bowl with the oil and mix to combine. 6️⃣Spread the feta-yogurt onto a plate, top with the zucchini and sprinkle the topping over the top.

Updated at: Thu, 17 Aug 2023 00:03:14 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories894.3 kcal (45%)

Total Fat71.8 g (103%)

Carbs37.2 g (14%)

Sugars17.9 g (20%)

Protein35.3 g (71%)

Sodium2987.6 mg (149%)

Fiber10.7 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2zucchini

large, scored and cut into 2 inch pieces

Seasoned salt

or sea salt

2 Tbspolive oil

½ cupcrumbled feta cheese

½ cupgreek yogurt

or sour cream

2 Tbspparsley

chopped, or scallions

1 clovegarlic

minced

0.5juice of lemon

¼ tspsalt

3 Tbspsun-dried tomatoes

chopped, in oil

3 Tbspparsley

chopped

¼ cupchopped almonds

salt

½ Tbspolive oil

plus more for drizzling

Instructions

Step 1

1️⃣Preheat the oven to 425. Place a cast iron or oven-safe skillet in the oven for 15-20 minutes.2️⃣Prep the zucchini. Add the zucchini to a plate and top liberally with salt. Let the zucchini sit for 15 minutes then pay dry with paper towels. Do not rinse.3️⃣While the zucchini sits, make the feta-yogurt. Add the yogurt, feta, parsley, garlic, lemon juice and salt to a bowl. Mix to combine and set aside. 4️⃣Remove the pan from the oven, then add the zucchini face down. Place in the oven for 30 minutes, flipping halfway.

Step 2

5️⃣While the zucchini roasts, make the topping. Add the sun dried tomatoes, parsley, almonds, garlic and salt to a cutting board and chop them together. Add the mixture to a bowl with the oil and mix to combine. 6️⃣Spread the feta-yogurt onto a plate, top

Step 3

with the zucchini and sprinkle the topping over the top.

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