CRISP ROASTED ZUCCHINI WITH CREAMY FETA & SUN-DRIED TOMATO & ALMOND CRUMBLE. It’s a winner 💣
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For the zucchini:
2 large zucchini, scored and cut into 2 inch pieces
Seasoned salt or sea salt
2 tbsp olive oil
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For the spread:
1/2 cup crumbled feta cheese
1/2 cup Greek yogurt or sour cream
2 tbsp chopped parsley or scallions
1 clove minced garlic
Juice of 1/2 lemon
1/4 tsp salt
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For the crumble:
3 tbsp chopped sun-dried tomatoes (in oil)
3 tbsp chopped parsley
1/4 cup chopped almonds
1 clove minced garlic
Salt
1/2 tbsp olive oil, plus more for drizzling
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1️⃣Preheat the oven to 425. Place a cast iron or oven-safe skillet in the oven for 15-20 minutes.2️⃣Prep the zucchini. Add the zucchini to a plate and top liberally with salt. Let the zucchini sit for 15 minutes then pay dry with paper towels. Do not rinse.3️⃣While the zucchini sits, make the feta-yogurt. Add the yogurt, feta, parsley, garlic, lemon juice and salt to a bowl. Mix to combine and set aside. 4️⃣Remove the pan from the oven, then add the zucchini face down. Place in the oven for 30 minutes, flipping halfway.
5️⃣While the zucchini roasts, make the topping. Add the sun dried tomatoes, parsley, almonds, garlic and salt to a cutting board and chop them together. Add the mixture to a bowl with the oil and mix to combine. 6️⃣Spread the feta-yogurt onto a plate, top
with the zucchini and sprinkle the topping over the top.
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salads that aren’t really salads roasted summer zucchini style you won’t regret trying this one crisp roasted zucchini served over a creamy feta and topped with a sundried tomato almond crumble we salt our zucchini and whip up this easy creamy feta next we chop up our crumble and then we pat our zucchini nice and dry place our zucchini on a hot pan and roast it till it’s nice and crisp spread out that creamy feta add the zucchini and top with that crunchy crumble