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Four pieces of roasted, cross-hatched eggplant are served on a black plate over a creamy green sauce, garnished with chopped herbs and nuts.

Mediterranean Zucchini w/ Minted Whipped Feta

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Sometimes the best dishes come from what’s already in the fridge. This zucchini recipe is quick, fresh, and bursting with herbaceous brightness from the whipped feta and mint.
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Prep Time 15 minutes
Cook Time 30 minutes
Salting 20 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Side Dish, Vegetarian
Cuisine: Mediterranean
Calories: 570
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2-3 Zucchini sliced in half lengthwise
  • 4 oz Feta
  • 1 Lemon juiced and zested
  • ¾ cup Mint packed leaves (¼ cup julienned and ½ cup roughly chopped)
  • 1 clove Garlic roughly chopped
  • Sumac to taste
  • ¼ cup Pistachios roughly chopped
  • Olive oil as needed
  • Kosher salt to taste
  • Flaky salt to finish

Equipment

  • Paper Towels
  • Plate for serving
  • Food processor
  • Frying pan (oven-safe preferred)
  • Baking Sheet

Method
 

  1. Lay zucchini skin side down on a paper towel lined baking sheet. Season with kosher salt and let sit for 20 minutes. Blot the top with paper towels to remove moisture.
  2. Preheat oven to 350F. Heat ¼ cup olive oil in a frying pan over medium heat. Once hot, place zucchini flesh side down. You should hear a sizzle; if not, remove zucchini and let the oil heat more.
  3. Cook zucchini until flesh begins to turn golden brown, about 8-10 minutes. Transfer the skillet to the oven and cook for 10 minutes.
  4. Flip zucchini so the flesh side is up and cook for another 10 minutes.
  5. While zucchini cooks, add feta, lemon juice, lemon zest, and ½ cup chopped mint to a food processor. With the machine running, drizzle in olive oil until you reach your desired creamy consistency.
  6. Remove zucchini from oven. Plate with dollops of minted whipped feta, place zucchini on top, and garnish with crushed pistachios, julienned mint, flaky salt, lemon zest, and sumac. Serve immediately.

Nutrition

Calories: 570kcalCarbohydrates: 32gProtein: 29gFat: 40gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gCholesterol: 101mgSodium: 1335mgPotassium: 1613mgFiber: 10gSugar: 13gVitamin A: 2824IUVitamin C: 84mgCalcium: 742mgIron: 5mg

Notes

Storage: this dish is best fresh, right out of the oven while the zucchini is warm and the feta is cool. You can whip the feta up to 3 days ahead and keep it covered in the fridge, then roast the zucchini and assemble just before serving.

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