Zucchini fan with feta pesto

Preheat the oven to 200°C and prepare a large baking tray.

Slice each zucchini into very thin slices, fan-style, making sure not to cut through the stem so it stays connected. Repeat with the second zucchini.

Place the zucchinis on a baking tray lined with parchment paper, drizzle with olive oil, season with salt and pepper, and roast for 30–35 minutes.

For the feta pesto: In a blender, add the feta, basil, parsley, olive oil, lemon zest, garlic, salt, and pepper. Blend until smooth.

To serve: Once the zucchini is golden and cooked through, remove from the oven and serve over a spoonful of feta pesto. Add cherry tomatoes, a drizzle of olive oil, and fresh basil leaves to finish.

Zucchini fan with feta pesto

Servings

Preperation

Cooking

Waiting

For the feta pesto:

See more recipes:

Crispy beer-battered zucchini

Eggplant bites stuffed with edam cheese slices

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Hasselback potatoes with thyme, rosemary, and garlic

Zucchini fan with feta pesto

Servings

Preperation

Cooking

Waiting

For the feta pesto:

See more recipes:

Crispy beer-battered zucchini

Eggplant bites stuffed with edam cheese slices

Lentil salad with feta and pomegranate

Hasselback potatoes with thyme, rosemary, and garlic

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