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