2 servings
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Ingredients
- 2 medium zucchini
- 120 g Greek yogurt
- 50 g Feta (plus a little more for garnish)
- 1 garlic clove
- 2 tbsp Extra Virgin Olive Oil
- 1 handful flat-leaf parsley
- 1 handful fresh basil
- 1 handful fresh mint
Pantry
- 1 pinch sea salt
- 1 pinch black pepper
Preparing the Zucchini
- 1Wash the zucchini, pat dry, and halve lengthwise. On the inside, score a diamond-shaped lattice pattern with a sharp knife, being careful not to pierce through the skin. Generously salt and gently massage the salt into the cuts. Let the zucchini rest for about 30 minutes to draw out water. Preheat the oven to 190 °C and prepare an oven-safe pan.
Searing and Baking
- 1Thoroughly pat the zucchini dry with paper towels. In the hot pan with one tablespoon of olive oil, sear the cut side (lattice pattern down) for about 5 minutes until golden brown and caramelized. Then flip and fry for another 5 minutes. Place the pan in the preheated oven for approx. 5 minutes. Afterwards, flip the zucchini again and bake for another 5 minutes until completely soft. If necessary, extend the baking time slightly.
Preparing the Dip and Serving
- 1Meanwhile, prepare the dip. Combine yogurt, the remaining olive oil, herbs (parsley, basil, mint), feta, salt, and pepper in a blender and process until smooth. Spread the dip on plates, arrange the caramelized zucchini on top, and sprinkle with the remaining crumbled feta and finely chopped parsley. Optionally, garnish with roasted pistachios.
