August '23- Grilled Zucchini with Creamy Feta & Sun-dried Tomato Almond Crumble

 

Ingredients:

  • 2 large zucchini

  • 1 cup Greek yogurt

  • 1/2 cup feta cheese (crumbled)

  • 1-2 green onions (chopped)

  • 5 tbsp fresh parsley (finely minced)

  • 2 cloves minced garlic

  • 1/4 cup chopped almonds

  • juice of 1/2 lemon

  • 2-3 tbsp extra virgin olive oil

  • salt & pepper to taste

score the halved zucchinis about every 1/2” along the length in both directions

Method:

  • Preheat your flat top griddle or if roasting in the oven then preheat to 425 (see these instructions below the next photo)

  • Prepare your zucchini as follows:

    • cut off both ends then cut in half lengthwise

    • with a sharp peri knife score them about every 1/2” in both directions creating a diamond-looking pattern (see photo)

    • drizzle the scored sides of the veg with good olive oil and coarse sea salt.

    • set these aside for at least 15-20 mins before cooking them

Yogurt Feta Sauce:

  • mix together the yogurt, feta, lemon juice, green onions, 3 tbsp parsley, 1 clove of minced garlic, and S&P to taste

  • then set this aside in the fridge until you are ready to plate

To The Hot Grill:

If you prefer to roast in the oven then heat to 425 then heat a cast iron (or other oven safe) pan in there for about 15 mins before roasting. then place zucchini in the hot pan face down, return to oven and roast for about 30 mins or until fork tender (flip half way through).

  • Heat a bit of oil on the flat top so the zucchini do not stick then grill face down for about 7-8 mins getting some good color on them. Then flip and grill on their backs for about 4 mins or until they are tender enough to cut with a fork.

  • I like to bring them in and let them cool to room temp before so that when I plate them over the yogurt sauce, it doesn’t melt into a puddle.

  • While those cool the last step is making the crumble topping

Making The Crumble:

  • Add the sundried tomato, remaining parsley & minced garlic, and chopped almonds to a bowl. Mix with salt, pepper, and olive oil to taste.


Plating:

  • I spread the creamy chilled yogurt & feta onto a serving platter, then cut my room temp zucchini into 2-3” sections and place on top of the sauce, lastly top with the crumble. Optional you can sprinkle a little bit of course flake salt over it all and or a few cracks of fresh pepper, as well as a drizzle of your favorite EVOO if you’d like.

 

Zucchini with Creamy Feta & Sundried Tomato Almond Crumble

as seen on TikTok

Sides, Mainsmichelle bourqueparsley, zucchini, green onionComment