Roasted Zucchini with Whipped Feta & Lemon Honey
Ingredients
For the Roasted Zucchini:
3 medium zucchini, sliced into 1/2-inch rounds
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp black pepper
For the Whipped Feta:
6 oz feta cheese, crumbled
1/4 cup Greek yogurt, plain
1 tbsp extra virgin olive oil
1 small clove garlic, minced
For the Lemon Honey:
2 tbsp honey
1 tbsp fresh lemon juice
1/2 tsp lemon zest
1/4 tsp crushed red pepper flakes
For Garnish:
1 tbsp fresh mint, torn
2 tbsp toasted pine nuts
Instructions
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Toss zucchini rounds with olive oil, oregano, salt, and pepper in a large bowl until evenly coated.
Arrange zucchini in a single layer on the baking sheet and roast for 18 to 20 minutes, flipping halfway through, until golden and tender.
While zucchini roasts, combine feta, Greek yogurt, olive oil, and garlic in a food processor. Blend until the mixture is light and completely smooth.
In a small bowl, whisk together the honey, lemon juice, lemon zest, and red pepper flakes.
Spread the whipped feta in a thick, even layer onto a serving platter.
Arrange the warm roasted zucchini slices over the feta.
Drizzle the lemon honey over the dish and top with fresh mint and toasted pine nuts.