Crisp Roasted Zucchini with Creamy Feta & Sun-dried Tomato & Almond Crumble
45m
Serves 1
Directions
- 1Preheat oven to 425°F (220°C). Place a cast iron or oven-safe skillet in the oven for 15-20 minutes.
- 2Prepare 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.
- 3Make 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.
- 4Remove the hot skillet from the oven, add the zucchini face down and roast for 30 minutes, flipping halfway.
- 5Make the crumble: Chop sun-dried tomatoes, parsley, almonds, garlic, and salt together on a cutting board.
- 6Spread the feta on a plate, top with the roasted zucchini, and sprinkle the crumble.
Ingredients
- 2 large zucchini
- 2 seasoned salt or sea salt
- 2 tbsp olive oil
- 0.5 cup cottage cheese
- 0.5 cup crumbled feta cheese
- 2 tbsp chopped parsley
- 1 clove minced garlic
- 0.5 lemon juice
- 0.25 tsp salt
- 3 tbsp sun-dried tomatoes
- 0.25 cup chopped almonds
Equipment
ovencast iron skilletfood processorknifecutting board
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