Caramelized zucchini with feta and herb dip
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Sezamo
O rețetă ușoară și plină de savoare, perfectă pentru o cină rapidă sau un prânz sănătos. Dovleceii caramelizați la tigaie și apoi copți devin extrem de fragezi, iar combinația cu dip-ul cremos de iaurt, ierburi proaspete și brânză feta aduce o prospețime mediteraneană irezistibilă.
Preparation method
Preparing the zucchini
Wash the zucchini, dry them, and cut them in half lengthwise. Using a sharp knife, score the flesh of the zucchini in a diamond (crosshatch) pattern, taking care not to cut all the way through the skin. Sprinkle generously with salt and gently rub it into the cuts. Let the zucchini rest for 30 minutes to draw out excess water. Preheat the oven to 190 °C.
Wipe the zucchini with a paper towel to dry them thoroughly. Heat an ovenproof skillet with a tablespoon of olive oil. Place the zucchini cut-side down and sear over medium-high heat for about 5 minutes, until golden and caramelized. Turn them over and cook for another 5 minutes.
Place the skillet in the preheated oven for 5 minutes. Turn the zucchini over again and bake for another 5 minutes, until completely soft. If necessary, leave them in for a few extra minutes.
Chef's tip
For a more intense flavor, you can add a little grated lemon zest to the yogurt dip.
80 min
Under an hour
