About the Recipe
Zesty, creamy, and delicious. This recipes is a great side dish or light meal with green vegetable and protein from the feta and cottage cheese.
Ingredients
Zucchini
2 large zucchini, scored and cut into 2 inch pieces
Sea salt
2 tbsp Olive Oil
Spread
1/2 cup cottage cheese
1/2 cup crumbled feta cheese
2 tbsp chopped parsley
1 clove garlic, minced
Juice of 1/2 a lemon
Crumble
3 tbsp chopped sun-dried tomatoes (in oil)
3 tbsp chopped parsley
1/2 cup chopped almonds
1 close garlic, minced
Salt
Preparation
Preheat the oven to 425 degrees. Place cast iron or oven safe skillet in oven while preheating (about 15-20 min)
Prep the zucchini: salt the cut side liberally and let sit 15 minutes. Pat dry to remove excess fluid and salt-- do not rinse.
Meanwhile, add cottage cheese into food processor and blend until smooth. Add feta, parsley, garlic, lemon juice, salt and blend until mostly smooth.
Remove pan from over and add zucchini cut side down. Bake 30 minutes, flipping halfway
Make the topping: add sun dried tomatoes, parsley, almonds, garlic, salt to a cutting board and chop together until nicely blended together.
Spread feta on plate, top with zucchini, sprinkle on the crumble.