Roasted Zucchini With Whipped Feta (Printable)
Golden roasted zucchini served over creamy whipped feta with fresh herbs and citrus.
# List of ingredients:
→ Zucchini
01 - 4 medium zucchini, sliced into ½-inch rounds
02 - 2 tablespoons olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon freshly ground black pepper
→ Whipped Feta
05 - 7 oz feta cheese, crumbled
06 - 3.5 oz Greek yogurt, full-fat preferred
07 - 1 tablespoon olive oil
08 - 1 teaspoon lemon zest
09 - 1 tablespoon lemon juice
10 - 1 small garlic clove, minced
→ Herbs & Garnish
11 - ¼ cup fresh mint leaves, chopped
12 - ¼ cup fresh dill, chopped
13 - ¼ cup fresh parsley, chopped
14 - 1 teaspoon sumac or Aleppo pepper (optional)
15 - Extra olive oil, for drizzling
# Steps:
01 - Set oven to 425°F. Line a baking sheet with parchment paper.
02 - Coat zucchini slices with olive oil, salt, and pepper. Arrange in single layer on the prepared baking sheet.
03 - Roast for 20-25 minutes, flipping halfway through, until golden brown and tender.
04 - In a food processor, blend feta, Greek yogurt, olive oil, lemon zest, lemon juice, and garlic until smooth and creamy, scraping sides as needed.
05 - Spread whipped feta onto serving platter or individual plates.
06 - Place roasted zucchini over whipped feta.
07 - Sprinkle chopped mint, dill, and parsley over the top. Optionally dust with sumac or Aleppo pepper.
08 - Drizzle with additional olive oil and serve immediately.
# Expert Advice:
01 -
- The contrast of warm caramelized zucchini against cool tangy feta creates layers of flavor in every single bite
- It comes together in under an hour but looks like something from a restaurant menu
02 -
- Over whipped feta can turn grainy so pulse gently and stop as soon as it comes together smooth
- Crowded zucchini steams instead of roasts so give them space on that baking sheet
03 -
- Room temperature feta blends more smoothly than cold straight from the fridge
- Use a microplane for the garlic clove so it practically disappears into the whipped cheese