Balsamic Roasted Zucchini on Salsa Verde-Yogurt Bed

23 mins
Serves 1
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Directions

  1. 1Cut the zucchinis in half lengthwise, then cut them crosswise.
  2. 2In a pan, heat olive oil with crushed garlic cloves.
  3. 3Place the zucchinis in the pan, cut side down, and cook until lightly golden.
  4. 4Deglaze with balsamic vinegar, then season with salt, pepper, and lemon zest.
  5. 5Sprinkle breadcrumbs and olive oil over the zucchinis.
  6. 6Bake the zucchinis in the oven at 180°C for 10-15 minutes until tender.
  7. 7Blend parsley, mint, garlic, olive oil, capers, lemon juice, salt, and pepper to create a salsa verde.
  8. 8Spread Greek yogurt on a plate, top with salsa verde.
  9. 9Arrange the baked zucchinis on top of the yogurt and salsa verde.
  10. 10Garnish with toasted pine nuts and fresh herbs.

Ingredients

  • 6 small zucchinis
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch pepper
  • 2 garlic cloves
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons breadcrumbs
  • 1 lemon
  • 1 handful parsley
  • 1 handful mint
  • 1 green pepperoncini
  • 1 tablespoon capers
  • 4 tablespoons greek yogurt
  • 1 tablespoon toasted pine nuts

Equipment

knifefrying panfood processoroven
Balsamic Roasted Zucchini on Salsa Verde-Yogurt Bed | Clip Recipe