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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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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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2
Course: Appetizer, Side Dish, Vegan
Cuisine: Mediterranean, Vegan
Calories: 968
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 Zucchini
  • ⅛ teaspoon Sumac
  • ¼ cup Vegan feta
  • 1 clove Garlic
  • ¼ cup Mint 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
 

  1. Preheat oven to 450°F. Wash zucchini, cut each in half lengthwise, then score diagonally with a sharp knife.
  2. Sprinkle zucchini halves with kosher salt and let rest 20–30 minutes to draw out moisture. Pat dry with paper towels.
  3. 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.
  4. Transfer zucchini to oven, cut side down, and roast 5 minutes. Flip and roast for an additional 5 minutes until tender and slightly charred.
  5. 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.
  6. Remove zucchini from oven and sprinkle with salt.
  7. 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

Notes

Storage: The zucchini is best right out of the oven while it's still charred and juicy, it turns soft and watery once refrigerated. The whipped vegan feta sauce holds up well on its own, keep it in an airtight container in the fridge for up to 4 days and bring it to room temp before serving.

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