Crisp Roasted Zucchini with Creamy Feta & Sun-dried Tomato & Almond Crumble by @starinfinitefood

50 min

4 servings

🥒

2

Zucchini

🧂

Seasoned salt

🫒

2 tbsp

Olive oil

🧀

120 ml

Cottage cheese

🧀

120 ml

Feta cheese

🌿

5 tbsp

Parsley

🧄

2 cloves

Garlic

🍋

0.5

Lemon juice

🧂

0.25 tsp

Salt

🍅

3 tbsp

Sun-dried tomatoes

🌰

60 ml

Almonds

  1. Preheat

    Preheat the oven to 425°F and place a cast iron or oven-safe skillet in the oven for 15-20 minutes.

  2. Add
    • Zucchini
    • Seasoned salt

    Add the zucchini to a plate and top liberally with salt, then let it sit for 15 minutes.

  3. Pat
    • Zucchini

    Pat the zucchini dry with paper towels, without rinsing.

  4. Add
    • Cottage cheese

    Add the cottage cheese to a food processor and briefly process to smooth it out a bit.

  5. Add
    • Feta cheese
    • Parsley
    • Garlic

    Add the feta, parsley, garlic, lemon juice and salt to the processor and process again until slightly more smooth but still a bit chunky, then set aside.

  6. Add
    • Zucchini

    Remove the pan from the oven and add the zucchini face down.

  7. Place
    • Zucchini

    Place the pan in the oven for 30 minutes, flipping the zucchini halfway through.

  8. Add
    • Sun-dried tomatoes
    • Parsley
    • Almonds

    Add the sun-dried tomatoes, parsley, almonds, garlic and salt to a cutting board and chop them together.

  9. Spread
    • Feta cheese
    • Zucchini

    Spread the feta onto a plate, top with the zucchini and sprinkle the crumble over the top.

Crisp Roasted Zucchini with Creamy Feta & Sun-dried Tomato & Almond Crumble by @starinfinitefood

50 min

4 servings

🥒

2

Zucchini

🧂

Seasoned salt

🫒

2 tbsp

Olive oil

🧀

120 ml

Cottage cheese

🧀

120 ml

Feta cheese

🌿

5 tbsp

Parsley

🧄

2 cloves

Garlic

🍋

0.5

Lemon juice

🧂

0.25 tsp

Salt

🍅

3 tbsp

Sun-dried tomatoes

🌰

60 ml

Almonds

Preparation Steps

  1. Step 1/9

    Preheat the oven to 425°F and place a cast iron or oven-safe skillet in the oven for 15-20 minutes.

    🍳Skillet

  2. Step 2/9

    Add the zucchini to a plate and top liberally with salt, then let it sit for 15 minutes.

    🥒Zucchini
    🧂Seasoned salt
    🍽️Plate

  3. Step 3/9

    Pat the zucchini dry with paper towels, without rinsing.

    🥒Zucchini
    🧻Paper towels

  4. Step 4/9

    Add the cottage cheese to a food processor and briefly process to smooth it out a bit.

    🧀Cottage cheese

  5. Step 5/9

    Add the feta, parsley, garlic, lemon juice and salt to the processor and process again until slightly more smooth but still a bit chunky, then set aside.

    🧀Feta cheese
    🌿Parsley
    🧄Garlic
    🍋Lemon juice
    🧂Salt

  6. Step 6/9

    Remove the pan from the oven and add the zucchini face down.

    🥒Zucchini
    🍳Skillet

  7. Step 7/9

    Place the pan in the oven for 30 minutes, flipping the zucchini halfway through.

    🥒Zucchini
    🍳Skillet

  8. Step 8/9

    Add the sun-dried tomatoes, parsley, almonds, garlic and salt to a cutting board and chop them together.

    🍅Sun-dried tomatoes
    🌿Parsley
    🌰Almonds
    🧄Garlic
    🧂Salt
    🪵Cutting board
    🔪Knife

  9. Step 9/9

    Spread the feta onto a plate, top with the zucchini and sprinkle the crumble over the top.

    🧀Feta cheese
    🥒Zucchini
    🍽️Plate

Composition

Ingredients

Types

Vegetables, Spices, Oils, Dairy, Herbs, Fruits, Nuts

Ingredients

Zucchini, Seasoned salt, Olive oil, Cottage cheese, Feta cheese, Parsley, Garlic, Lemon juice, Salt, Sun-dried tomatoes, Almonds

Notes

Zucchini (large, scored and cut into 2 inch pieces), Seasoned salt (or sea salt, for salting the zucchini), Parsley (chopped, for the spread), Garlic (minced, for the spread), Lemon juice (juice of 1/2 lemon), Salt (for the spread, for the crumble), Sun-dried tomatoes (chopped, in oil), Almonds (chopped)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Low-Carb, soy-free, Sugar-Free, Vegetarian, Gluten-Free

Calories

220 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 10g, Fat: 16g, Fiber: 3g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 180mg, Potassium: 480mg, Sodium: 560mg, Magnesium: 35mg, Iron: 1.3mg

Vitamins

Vitamin C: 20mg, Vitamin A: 350mcg, Vitamin K: 45mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Plate, Paper towels, Cutting board, Knife, Skillet

Appliances

Oven, Food processor

Type

Type

Type Of Dish

Salad, Side Dish, Appetizer

Occasions

Everyday, Dinner Party, Summer Gathering

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Mediterranean

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Crunchy, Crisp

Flavors

Savory, Tangy, Garlicky, Citrusy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (store in an airtight container,keep the feta spread, zucchini and crumble separate if possible for best texture,reheat zucchini in oven or skillet to restore crispness)