Directions
- 1Preheat the oven to 425 degrees Fahrenheit.
- 2Place a cast iron pan in the oven for 15 minutes to get it hot.
- 3Slice the zucchini in half lengthwise, then score the tops diagonally, and then slice into thirds.
- 4Add the zucchini to a plate and top liberally with salt.
- 5Let the zucchini sit for 15 minutes then pat dry with paper towels. Do not rinse.
- 6Remove the pan from the oven, add the oil, then add the zucchini face down.
- 7Place in the oven for 30 minutes, flipping halfway.
- 8While the zucchini is roasting, make the crumble.
- 9Chop up the pistachios.
- 10Add the feta cheese, the basil, lemon zest, salt and pepper.
- 11Continue to chop until it creates a nice crumble.
- 12Make the drizzle by adding the tahini, honey, lemon juice and salt to a small bowl.
- 13Whisk, then add water 1 tablespoon at a time and whisk until desired consistency.
- 14Top the zucchini with the crumble and tahini, if using.
Ingredients
- 4 small zucchini
- 2 -3 tbsp olive oil
- 0.75 tsp salt
- 0.25 cup pistachios
- 0.25 cup feta cheese
- 3 tbsp basil
- 0.5 of 1 lemon lemon zest
- to taste Salt
- to taste Pepper
- 2 tbsp tahini
- 0.5 tbsp honey
- 1 tsp lemon juice
- 1 Pinch salt
- to thin Water
Equipment
cast iron pansmall bowl
Tips
- Salt the zucchini to remove excess moisture for perfect caramelization.
- Do not rinse the zucchini after salting.
- Use the best quality olive oil.
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