Crisp Roasted Zucchini with Creamy Feta & Sun-dried Tomato & Almond Crumble
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Recipe Intro From starinfinitefood
Crisp Roasted Zucchini with Creamy Feta & Sun-dried Tomato & Almond Crumble. It’s a winner—I used my own variation of the viral Thomas Keller method & it was bomb.
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ingredients
For the Zucchini
- 2 large zucchini, scored and cut into 2 inch pieces
- Seasoned salt or sea salt
- 2 tablespoons olive oil
ingredients
For the Spread
- 1/2 cup crumbled feta cheese
- 1/2 cup Greek yogurt or sour cream
- 2 tablespoons chopped parsley or scallions
- 1 clove minced garlic
- 1/2 lemon, juiced
- 1/4 teaspoon salt
ingredients
For the Crumble
- 3 tablespoons chopped sun-dried tomatoes in oil
- 3 tablespoons chopped parsley
- 1/4 cup chopped almonds
- 1 clove minced garlic
- Salt
- 1/2 tablespoon olive oil, plus more for drizzling
Method
Step 1
Preheat the oven to 425. Place a cast iron or oven-safe skillet in the oven for 15-20 minutes.
Step 2
Prep the zucchini. Add the zucchini to a plate and top liberally with salt. Let the zucchini sit for 15 minutes then pay dry with paper towels. Do not rinse.
Step 3
While the zucchini sits, make the feta-yogurt. Add the yogurt, feta, parsley, garlic, lemon juice and salt to a bowl. Mix to combine and set aside.
Step 4
Remove the pan from the oven, then add the zucchini face down. Place in the oven for 30 minutes, flipping halfway.
Step 5
While the zucchini roasts, make the topping. Add the sun dried tomatoes, parsley, almonds, garlic and salt to a cutting board and chop them together. Add the mixture to a bowl with the oil and mix to combine.
Step 6
Spread the feta-yogurt onto a plate, top with the zucchini and sprinkle the topping over the top.