Green Meal

Zucchini Feta Crave

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Zucchini Feta Crave

Dinner

Lunch

Sides

Golden grilled zucchini meets a creamy whipped feta spread and a crunchy, herby sun-dried tomato almond crumble. It's light, flavorful, and packs a savory punch with every bite.

👥

Serves

2–3 as a main or 4 as a side.

⏱️

Time

35 min

☁️

CO2e

0.2 kg CO₂e per kg of zucchini

Let's cook it

Ingredients

For the zucchini:

2 large zucchini, scored and cut into 2-inch chunks
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2 tbsp olive oil
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Seasoned salt or sea salt
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For the feta spread:

½ cup cottage cheese
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½ cup crumbled feta cheese
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2 tbsp chopped parsley
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1 clove garlic, minced
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Juice of ½ lemon
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¼ tsp salt
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For the crumble:

3 tbsp sun-dried tomatoes in oil, chopped
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3 tbsp chopped parsley
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¼ cup almonds, chopped
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1 clove garlic, minced
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Pinch of salt

For the zucchini:

2 large zucchini, scored and cut into 5 cm chunks
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30 ml olive oil
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Seasoned salt or sea salt
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For the feta spread:

120 g cottage cheese
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120 g crumbled feta
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2 tbsp chopped parsley
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1 garlic clove, minced
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Juice of ½ lemon
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¼ tsp salt
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For the crumble:

30 g sun-dried tomatoes in oil, chopped
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3 tbsp chopped parsley
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30 g chopped almonds
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1 garlic clove, minced
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Pinch of salt

🗒️ Ingredients

Steps

Prep zucchini: Salt the zucchini chunks generously and let them rest for 15 minutes. Pat dry - don’t rinse.
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Make feta spread: In a food processor, blend cottage cheese until smoother. Add feta, parsley, garlic, lemon juice, and salt. Pulse until creamy but slightly textured.
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Grill zucchini: Heat a cast iron or heavy skillet over medium-high. Add olive oil and grill zucchini face-down for ~6 minutes until browned. Flip and cook another 4–5 minutes until tender and charred.
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Make crumble: On a cutting board, chop sun-dried tomatoes, parsley, almonds, and garlic together. Season with a pinch of salt.
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Assemble: Spread whipped feta on a plate, top with grilled zucchini, and finish with the crumble.

🖨️ Print