Roasted Zucchini with Feta-Basil-Pistachio Crumble by @starinfinitefood

1h

4 servings

🥒

680 g

Zucchini

🫒

37 ml

Olive oil

🧂

6 g

Salt

🥜

30 g

Pistachios

🧀

38 g

Feta cheese

🌿

8 g

Basil

🍋

1 g

Lemon zest

⚫

0.3 g

Pepper

🌱

30 g

Tahini

🍯

11 g

Honey

🍋

5 ml

Lemon juice

💧

30 ml

Water

  1. Preheat

    Preheat the oven to 425°F (220°C). Heat the cast iron pans in the oven for 15 minutes.

  2. Halve
    • zucchini

    Halve the zucchini lengthwise and score the cut sides diagonally. Cut each zucchini half into thirds.

  3. Salt
    • zucchini
    • salt

    Salt the zucchini generously on a plate. Rest it for 15 minutes.

  4. Pat
    • zucchini

    Pat the zucchini dry with paper towels. Do not rinse it.

  5. Add
    • olive oil
    • zucchini

    Add half the olive oil to each hot cast iron pan. Arrange the zucchini cut-side down.

  6. Roast
    • zucchini

    Roast the zucchini for 15 minutes. Flip it and roast for another 15 minutes.

  7. Chop
    • pistachios
    • feta cheese
    • fresh basil

    Chop the pistachios with the feta and basil. Mix in lemon zest, salt, and black pepper to form a coarse crumble.

  8. Whisk
    • tahini
    • honey
    • lemon juice

    Whisk tahini, honey, lemon juice, and salt in a small bowl. Whisk in water one tablespoon at a time until pourable.

  9. Arrange
    • arugula
    • zucchini
    • pistachios

    Arrange the arugula and roasted zucchini on a serving plate. Spoon over the feta-basil-pistachio crumble.

  10. Drizzle
    • tahini
    • honey
    • lemon juice

    Drizzle the honey tahini over the zucchini. Serve warm.

Roasted Zucchini with Feta-Basil-Pistachio Crumble by @starinfinitefood

1h

4 servings

🥒

680 g

Zucchini

🫒

37 ml

Olive oil

🧂

6 g

Salt

🥜

30 g

Pistachios

🧀

38 g

Feta cheese

🌿

8 g

Basil

🍋

1 g

Lemon zest

⚫

0.3 g

Pepper

🌱

30 g

Tahini

🍯

11 g

Honey

🍋

5 ml

Lemon juice

💧

30 ml

Water

Preparation Steps

  1. Step 1/10

    Preheat the oven to 425°F (220°C). Heat the cast iron pans in the oven for 15 minutes.

    🍳cast iron pan

  2. Step 2/10

    Halve the zucchini lengthwise and score the cut sides diagonally. Cut each zucchini half into thirds.

    🥒zucchini
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    Salt the zucchini generously on a plate. Rest it for 15 minutes.

    🥒zucchini
    🧂salt
    🍽️plate

  4. Step 4/10

    Pat the zucchini dry with paper towels. Do not rinse it.

    🥒zucchini
    🧻paper towels
    🍽️plate

  5. Step 5/10

    Add half the olive oil to each hot cast iron pan. Arrange the zucchini cut-side down.

    🫒olive oil
    🥒zucchini
    🍳cast iron pan

  6. Step 6/10

    Roast the zucchini for 15 minutes. Flip it and roast for another 15 minutes.

    🥒zucchini
    🍳cast iron pan

  7. Step 7/10

    Chop the pistachios with the feta and basil. Mix in lemon zest, salt, and black pepper to form a coarse crumble.

    🥜pistachios
    🧀feta cheese
    🌿fresh basil
    🍋lemon zest
    🧂salt
    ⚫black pepper
    🔪chef's knife
    🪵cutting board
    🍋zester

  8. Step 8/10

    Whisk tahini, honey, lemon juice, and salt in a small bowl. Whisk in water one tablespoon at a time until pourable.

    🌱tahini
    🍯honey
    🍋lemon juice
    🧂salt
    💧water
    🥣small bowl
    🥄whisk

  9. Step 9/10

    Arrange the arugula and roasted zucchini on a serving plate. Spoon over the feta-basil-pistachio crumble.

    🥬arugula
    🥒zucchini
    🥜pistachios
    🧀feta cheese
    🌿fresh basil
    🍽️plate

  10. Step 10/10

    Drizzle the honey tahini over the zucchini. Serve warm.

    🌱tahini
    🍯honey
    🍋lemon juice
    💧water
    🥣small bowl

Composition

Ingredients

Types

Vegetables, Oils, Seasonings, Nuts, Dairy, Fruit, Seeds, Sweeteners, Water

Ingredients

Zucchini, Olive oil, Salt, Pistachios, Feta cheese, Basil, Lemon zest, Pepper, Tahini, Honey, Lemon juice, Water

Notes

Zucchini (small), Olive oil (2-3 tbsp), Salt (for the zucchini, to taste, for the crumble, pinch, for the tahini), Lemon zest (zest of half a lemon), Pepper (to taste, for the crumble), Water (to thin the tahini, added 1 tbsp at a time)

Allergens

tree nuts, milk, sesame

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Low-carb, Mediterranean diet

Calories

271 kcal

Macro nutrients

Protein: 8g, Fat: 22g, Carbohydrates: 14g, Fiber: 4g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 137mg, Potassium: 421mg, Iron: 2mg, Magnesium: 51mg, Sodium: 670mg

Vitamins

Vitamin C: 31mg, Vitamin A: 112mcg, Vitamin K: 33mcg, Folate: 47mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

cast iron pan, chef's knife, cutting board, plate, paper towels, small bowl, whisk, zester

Appliances

Oven

Type

Type

Type Of Dish

Side Dish, Starter

Occasions

Summer dinner, Weeknight dinner, Barbecue, Lunch

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Mediterranean, Middle Eastern

Geographic

to inform

Various

Aspect

Texture

Jammy, Charred, Crunchy, Creamy, Tender

Flavors

Savory, Salty, Nutty, Herbaceous, Sweet, Tangy, Citrusy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave in direct sunlight), fridge : 3 days (Store in an airtight container,Keep crumble and tahini separately when possible), freezer : (Not recommended because zucchini becomes watery after thawing)