Charred zucchini scored and seared to juicy perfection, served over a creamy whipped vegan feta sauce with fresh mint, lemon, crunchy pistachios, and a dusting of sumac for vibrant Mediterranean flavor.

Why You'll Love Mediterranean Zucchini

This dish transforms humble zucchini into a star - smoky and tender with a creamy, tangy vegan feta base. Bright herbs, crunchy pistachios, and the zing of sumac make every bite vibrant, fresh, and irresistibly Mediterranean.

Tips and Tricks

Scoring the zucchini allows it to cook evenly and soak up smoky flavors.
Patting dry is key to achieving a good sear without steaming.
Use a hot pan and don't overcrowd for perfect caramelization.

Variations

Swap vegan feta for labneh or whipped ricotta for a dairy version.
Add a pinch of smoked paprika to the feta for a smoky twist.

Substitutions

Pistachios can be replaced with toasted almonds or walnuts.
Use regular olive oil instead of avocado oil for pan cooking if needed.

Best served with

Warm pita or crusty bread
Grilled meats or seafood
A chilled glass of crisp white wine or sparkling water with lemon

How to Store Leftovers

Store any leftover whipped vegan feta in an airtight container in the fridge for up to 3 days.
Leftover zucchini is best eaten within 24 hours and reheated gently or served cold.

Common Questions

Can I make the vegan feta ahead of time?

Yes, it can be made up to 2 days in advance and kept refrigerated in an airtight container.

What if I don't have sumac?

Lemon zest or a light sprinkle of smoked paprika can add brightness if sumac isn't available.

Four pieces of seared salmon with golden, crispy skin are arranged on a black plate over a creamy green sauce, garnished with chopped herbs and pistachios.

Mediterranean Zucchini

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Prep Time 20

Total Time 45

Course: Appetizer, Side Dish, Vegan

Cuisine: Mediterranean, Vegan

Calories: 968

Ingredients Equipment Method Nutrition

Ingredients

2 Zucchini
⅛ teaspoon Sumac
¼ cup Vegan feta
1 clove Garlic
¼ cup Mint x finely chopped
1 Lemon zested and juiced
1 tablespoon Pistachios roughly chopped
Kosher salt and black pepper to taste
3 tablespoon Olive oil
¼ cup Avocado oil
Flaky salt to taste

Equipment

Sharp Knife
Cast iron or stainless steel pan
Oven
Food processor or blender

Method

Preheat oven to 450°F. Wash zucchini, cut each in half lengthwise, then score diagonally with a sharp knife.
Sprinkle zucchini halves with kosher salt and let rest 20-30 minutes to draw out moisture. Pat dry with paper towels.
Heat a cast iron or stainless steel pan over medium-high heat. Add ¼ cup avocado oil, then cook zucchini cut-side down for 5-6 minutes until browned.
Transfer zucchini to oven, cut side down, and roast 5 minutes. Flip and roast for an additional 5 minutes until tender and slightly charred.
Meanwhile, blend vegan feta, garlic, half the mint, half the lemon zest, lemon juice, 2 tablespoon olive oil, salt, and pepper in a food processor until smooth and creamy.
Remove zucchini from oven and sprinkle with salt.
To serve, spread a layer of the whipped vegan feta sauce on the plate. Arrange zucchini on top, then crumble remaining vegan feta (optional), sprinkle remaining mint, pistachios, lemon zest, sumac, drizzle olive oil, and finish with flaky salt.

Nutrition

Calories: 968kcalCarbohydrates: 16gProtein: 6gFat: 101gSaturated Fat: 13gPolyunsaturated Fat: 13gMonounsaturated Fat: 71gSodium: 33mgPotassium: 1113mgFiber: 5gSugar: 11gVitamin A: 815IUVitamin C: 72mgCalcium: 77mgIron: 2mg