Greek Zucchini

 

GREEK ZUCCHINI 

1. Preheat oven to 450F. Grab 2 medium sized zucchini, wash well, cut in half, then score them diagnoally with a sharp knife. Be careful
2. Lay out the zucchini on a plate and sprinkle salt over them. Let them sit for 20-30 mins so vou can remove the excess moisture with paper towel. Use a paper towel to dab down the zuchini.
3. Grab a cast iron or stainless steel pan. Add about 1/4 cup avocado oil, and cook the zucchini face down for

5-6 minutes. Then place in the oven at 450F for 5 more minutes face down, remove, flip, and put back in the oven for another 5 minutes.

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4. Remove from the roven, sprinkle with salt, and enjoy as is, or you can level it up.

5.1 made a simple garlicky feta & mint sauce by processing 3 heaping tablespoons plain Greek yogurt, 1 ounce feta, 1 small garlic clove, large handful of fresh mint, zest of 1 lemon, juice of half a lemon, a pinch of salt, and fresh pepper.

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6.Add the sauce to the bottom of the plate, top it with the zucchini, then top the zucchini with crumbled feta, fresh mint, crushed pistachios, lemon zest, and sumac.

Haylee’s Note:

I found this recipe on Instagram, and screenshoted the recipe, but I didn’t have the creators handle on it, so if you deserve the credit for this recipe, let me know! I didn’t have any pistachios, so I used cashews and it was delicious!