Crisp Roasted Zucchini with Creamy Feta & Sun-Dried Tomato-Almond Crumble
1 serving
🥒
2 large
Zucchini
🧂
1 pinch
Seasoned Salt Or Sea Salt
🫒
37 ml
Olive Oil
🧀
120 ml
Feta Cheese
🥣
120 ml
Greek Yogurt Or Sour Cream
🌿
30 ml
Parsley Or Scallions
🧄
2 cloves
Garlic
🍋
0.5
Lemon
🍅
44 ml
Sun-dried Tomatoes
🌰
59 ml
Almonds
Preparation Steps
Step 1/6
Preheat the oven to 425. Place a cast iron or oven-safe skillet in the oven for 15-20 minutes.
Step 2/6
Prep 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.
Step 3/6
While 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.
Step 4/6
Remove the pan from the oven, then add the zucchini face down. Place in the oven for 30 minutes, flipping halfway.
Step 5/6
While 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.
Step 6/6
Spread the feta-yogurt onto a plate, top with the zucchini and sprinkle the topping over the top.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
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Macro nutrients
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Nutritional Information
Minerals
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Vitamins
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Preparation
Time Information
Preparation
15 minutes
Cooking
30 minutes
Overall
45 minutes
Difficulty
Level
Medium (2/4)
Steps
6 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
to inform
Original Creator
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Origin
Cuisine
Mediterranean
Geographic
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Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos