Parmesan Zucchini Sticks With Whipped Feta Dip
An easy and quick summer recipe with a Mediterranean touch.
Prepare the zucchini
Set the oven to 200C with ventilation and let it heat.
Slice zucchini lengthwise into 1 cm thick slabs, then cut each slab into sticks roughly 2 cm wide and about 10 cm long. Put them in a large bowl, drizzle with olive oil and add a pinch of salt, then mix well until they are evenly coated.
Arrange the zucchini sticks in a baking tray on baking paper. Top with grated parmesan cheese (press the cheese in a little bit so it doesn’t slide off during baking) and a drizzle of olive oil.
Bake for about 15-20 minutes until golden.
The feta dip
In a blender or food processor combine feta, half of the yogurt, a tablespoon of olive oil, a pinch of salt and grated lemon zest to. Blend about a minute on low-medium speed until smooth. Put the dip in a proper bowl, add the other half of the yogurt and stir gently to combine. Tip: Adding the yogurt after blending gives the dip a fluffier, lighter texture.
Plating
You can arrange the zucchini sticks in a criss-cross stack. Serve the whipped feta either as a dollop on the side or in a small ramekin or bowl. Because it’s summer you can add a few ripe tomatoes on the plate too. Finish with a drizzle of olive oil.
INGREDIENTS - for two portions
Organic or “Best you can get” !
Zucchini - 500 grams
Cherry tomatoes - 50 grams (optional)
Parmesan cheese - 30 grams
Good quality extra virgin olive oil - 10 ml
A pinch of salt
For the feta dip
Good quality extra virgin olive oil - 10 ml
Fresh lemon juice - 10 ml or about “half a lemon squeeze”
Grated lemon zest - 1 teaspoon
Natural Yogurt (~3% fat) - 150 grams
Feta cheese - 100 grams
A pinch of salt
