Crisp Roasted Zucchini with Creamy Feta & Sun-Dried Tomato & Almond Crumble by @starinfinitefood
4 servings
🥒
2 large
Zucchini
🧂
Seasoned Salt Or Sea Salt
🫒
30 ml
Olive Oil
🧀
120 ml
Feta Cheese
🥛
120 ml
Greek Yogurt Or Sour Cream
🌿
30 ml
Parsley Or Scallions
🧄
2 cloves
Garlic
🍋
0.5 fruit
Lemon
🍅
45 ml
Sun-dried Tomatoes (in Oil)
🌿
45 ml
Parsley
🌰
60 ml
Almonds
🫒
7.5 ml
Olive Oil
Preparation Steps
Step 1/6
Preheat the oven to 425°F. 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 pat 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
250 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
50 minutes
Overall
1 hour 5 minutes
Difficulty
Level
Medium (2/4)
Steps
6 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@starinfinitefood
Origin
Cuisine
Mediterranean
Geographic
Greece, Mediterranean
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos