Caramelized Zucchini with Herb and Feta Dip
50 min
Under an hour
Sezamo
Descoperă o modalitate inedită de a găti dovleceii: caramelizați la tigaie și desăvârșiți la cuptor, serviți pe un pat cremos de iaurt cu ierburi aromatice și brânză feta. O cină ușoară, plină de prospețime și arome mediteraneene, gata în doar 50 de minute.
Preparation method
Ingredients overview
- 2 pcs of zucchini
- 120 g of 10% fat Greek yogurt
- 50 g of feta cheese
- 1 clove of garlic
- 2 tablespoons of extra virgin olive oil
- 1 handful of fresh green parsley
- 1 handful of fresh basil
- 1 handful of fresh mint
- 1 pinch of fine iodized table salt
- 1 pinch of ground black pepper
Preparing the Zucchini
Wash the zucchini, dry them, and cut them in half lengthwise. On the inside, score a grid with oblique movements using a sharp knife, being careful not to cut through the zucchini completely. Salt them well and gently massage the salt into the cuts. Let them rest for 30 minutes; the zucchini should release water due to the salt. Preheat the oven to 190 °C and heat an oven-safe pan.
Dry the zucchini with a paper towel and carefully place them, scored side down, in the hot pan with a tablespoon of oil. Fry over high heat for about 5 minutes, until the zucchini is browned and golden, then flip it and heat for another 5 minutes. Transfer the pan with the fried zucchini to the preheated oven for 5 minutes, then flip the zucchini again and bake for the last 5 minutes. The zucchini should already be completely soft; if not, bake it a little longer.
Preparing the Dip and Serving
Meanwhile, prepare the dip. Add the yogurt, a tablespoon of oil, aromatic herbs (parsley, basil, mint), feta cheese, salt, and pepper to a blender and mix until you get a smooth dip. Spread it on a plate, add the caramelized zucchini, and finally, sprinkle with a little crumbled feta cheese and finely chopped parsley. You can also add roasted pistachios for extra texture.
Ingredients
Nutritional values
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