Smashed Garlic Zucchini with Whipped Feta

Ingredients

Makes 2

Smashed garlic zucchini

3Zucchinis (medium)

1½ tspDried thyme

1 tspDried mint

½ tspPaprika

3 tbspExtra-virgin olive oil

1Garlic

2 tbspFresh mint

1½ tbspFresh dill

1 tbspLemon juice

¾ tspSalt

Black pepper

1 pinchChilli flakes(Optional)

Whipped dill feta

200 gGreek feta

125 gGreek yoghurt (full-fat, plain)

2 tbspLemon juice

1 tspLemon zest

1 tbspExtra-virgin olive oil

1 tbspFresh dill

¼ tspSalt

1 pinchBlack pepper

Steps

Smashed garlic zucchini

Preheat the oven to 200°C fan-forced.
Halve the zucchinis lengthways and cut into 6cm pieces. Separate the garlic into unpeeled cloves and roughly chop the fresh mint and dill.
Put the zucchini pieces in a bowl along with the dried mint and thyme, paprika, extra-virgin olive oil, salt, a heavy grind of pepper, and chilli flakes if using. Mix until well combined. Toss the zucchini thoroughly to ensure every piece is lightly coated.
Transfer the zucchini to a baking dish, cut-side up and in a single layer. Scatter the unpeeled garlic cloves into the dish.
Bake for 30 minutes until the zucchini is soft and starting to brown.
Remove the garlic cloves and set aside. Transfer the roasted zucchini into a colander set over the sink. Press down firmly on the zucchini with a large metal spoon or potato masher to squeeze out the excess liquid.
Move the drained zucchini to a medium bowl. Squeeze the roasted garlic out of their skins and into the bowl.
Mash the zucchini and garlic roughly with a fork. If the zucchini skins are too tough to mash, chop them roughly with a knife.
Stir in the fresh mint, dill, and lemon juice.

Whipped dill feta

Add all the ingredients into a food processor and blend until completely smooth.

Recommendations

For a faster alternative to the whipped dill feta, serve the warm zucchini with plain Greek yoghurt or top with crumbled feta. If you prefer a stronger, sharper garlic flavour, add the unpeeled cloves to the baking dish halfway through the 30-minute roasting time. This shorter bake prevents the garlic from fully mellowing and sweetening, giving the final dish a more robust bite.

Storage

Keep the zucchini and whipped feta in an airtight container in the fridge for up to 3 days. For the best texture, store them separately and assemble just before eating.

Reheating

Can be eaten cold or gently warmed through.

Smashed Garlic Zucchini with Whipped Feta

Ingredients

Smashed garlic zucchini

Whipped dill feta

Steps

Smashed garlic zucchini

Whipped dill feta

Recommendations

Storage

Reheating

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