Crisp Roasted Zucchini with Creamy Feta & Sun-dried Tomato & Almond Crumble

45 mins
Serves 1
instagram.com

Directions

  1. 1Preheat oven to 425°F (220°C). Place a cast iron or oven-safe skillet in the oven for 15-20 minutes.
  2. 2Preheat oven to 425°F (220°C). Place a cast iron or oven-safe skillet in the oven for 15-20 minutes.
  3. 3Preheat oven to 425°F (220°C). Place a cast iron or oven-safe skillet in the oven for 15-20 minutes.
  4. 4Prepare the zucchini by scoring and cutting them into 2-inch pieces. Add the zucchini to a plate and top liberally with salt. Let sit for 15 minutes, then pat dry with paper towels. Do not rinse.
  5. 5Prepare the zucchini by scoring and cutting them into 2-inch pieces. Add the zucchini to a plate and top liberally with salt. Let sit for 15 minutes, then pat dry with paper towels. Do not rinse.
  6. 6Prepare the zucchini by scoring and cutting them into 2-inch pieces. Add the zucchini to a plate and top liberally with salt. Let sit for 15 minutes, then pat dry with paper towels. Do not rinse.
  7. 7Make the feta spread: Add cottage cheese to a food processor and briefly process. Add feta, parsley, garlic, lemon juice, and salt; process until slightly smooth.
  8. 8Make the feta spread: Add cottage cheese to a food processor and briefly process. Add feta, parsley, garlic, lemon juice, and salt; process until slightly smooth.
  9. 9Make the feta spread: Add cottage cheese to a food processor and briefly process. Add feta, parsley, garlic, lemon juice, and salt; process until slightly smooth.
  10. 10Remove the hot skillet from the oven, add the zucchini face down and roast for 30 minutes, flipping halfway.
  11. 11Remove the hot skillet from the oven, add the zucchini face down and roast for 30 minutes, flipping halfway.
  12. 12Remove the hot skillet from the oven, add the zucchini face down and roast for 30 minutes, flipping halfway.
  13. 13Make the crumble: Chop sun-dried tomatoes, parsley, almonds, garlic, and salt together on a cutting board.
  14. 14Make the crumble: Chop sun-dried tomatoes, parsley, almonds, garlic, and salt together on a cutting board.
  15. 15Make the crumble: Chop sun-dried tomatoes, parsley, almonds, garlic, and salt together on a cutting board.
  16. 16Spread the feta on a plate, top with the roasted zucchini, and sprinkle the crumble.
  17. 17Spread the feta on a plate, top with the roasted zucchini, and sprinkle the crumble.
  18. 18Spread the feta on a plate, top with the roasted zucchini, and sprinkle the crumble.

Ingredients

  • 2 large zucchini
  • 2 large zucchini
  • 2 large zucchini
  • 2 seasoned salt or sea salt
  • 2 seasoned salt or sea salt
  • 2 seasoned salt or sea salt
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 0.5 cup cottage cheese
  • 0.5 cup cottage cheese
  • 0.5 cup cottage cheese
  • 0.5 cup crumbled feta cheese
  • 0.5 cup crumbled feta cheese
  • 0.5 cup crumbled feta cheese
  • 2 tbsp chopped parsley
  • 2 tbsp chopped parsley
  • 2 tbsp chopped parsley
  • 1 clove minced garlic
  • 1 clove minced garlic
  • 1 clove minced garlic
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 3 tbsp sun-dried tomatoes
  • 3 tbsp sun-dried tomatoes
  • 3 tbsp sun-dried tomatoes
  • 0.25 cup chopped almonds
  • 0.25 cup chopped almonds
  • 0.25 cup chopped almonds

Equipment

ovencast iron skilletfood processorknifecutting board