Roasted Zucchini with Wild Garlic Sauce and Feta

This recipe combines the freshness of zucchini with the bold flavors of wild garlic sauce and creamy feta cheese. Pan roasting the zucchini brings out its natural sweetness while the tangy wild garlic sauce adds a burst of flavor. Topped with creamy Greek yogurt and feta, Pan Roasted Zucchini with Wild Garlic Sauce and Feta is both satisfying and full of Mediterranean flair.

 Why We Love This Recipe:

• It’s a delicious way to enjoy seasonal zucchini.

• The wild garlic sauce adds a unique twist to the dish.

• It’s quick and easy to prepare, making it perfect for weeknight dinners or entertaining guests.

Tips and Tricks:

• Scoring the Zucchini: Scoring the zucchini before roasting allows the flavors to penetrate deeper and ensures even cooking.

• Patting Dry: Patting the zucchini dry after salting removes excess moisture, resulting in a crispy exterior when pan-roasting.

• Crushing Wild Garlic Seeds: Crushing the wild garlic seeds releases their aroma and flavor, intensifying the sauce’s taste.

• Adjusting Seasoning: Taste and adjust the seasoning of the sauce according to your preference for saltiness, acidity, and heat.

What do we need for Roasted Zucchini with Wild Garlic Sauce and Feta

• Zucchini: Tender and versatile summer squash, perfect for pan roasting to bring out its natural sweetness.

• Olive Oil: Quality olive oil adds richness and flavor to both the pan-roasted zucchini and the wild garlic sauce.

• Greek Yogurt: Creamy and tangy, Greek yogurt provides a refreshing contrast to the warm zucchini and savory feta cheese.

• Feta Cheese: Crumbly and tangy cheese that adds a rich, salty flavor to the dish.

• Chili Flakes: Adds a subtle kick of heat to the dish, balancing the flavors of the zucchini and garlic sauce.

• Wild Garlic Seeds: The star of the sauce, wild garlic seeds bring a unique and aromatic flavor to the dish.

• Garlic: Enhances the flavor of the sauce with its pungent and aromatic taste.

• Lemon: Adds brightness and acidity to the dish, complementing the rich flavors of the zucchini and feta.

• Salt and Pepper: Essential seasonings to enhance the flavors of all the ingredients.

• Basil or Parsley: Fresh herbs for garnish, adding a pop of color and freshness to the dish.

• Lemon Zest: Finely grated lemon zest for garnish, providing a burst of citrus aroma and flavor.

How to make Roasted Zucchini with Wild Garlic Sauce and Feta?

1. Prepare the Zucchini:

• Cut the zucchini in half lengthwise.

• Using a knife, score the zucchini diagonally, creating a criss-cross pattern with incisions about 1cm apart. Take care not to slice through the skin as you do so.

• Season the scored zucchini with salt and let it sit for 20 minutes to draw out excess moisture.

2. Pan Roast the Zucchini:

• After 20 minutes, pat the zucchini dry with a towel or paper towel to remove the excess moisture.

• Heat 3 tablespoons of olive oil in a pan over medium heat.

• Place the zucchini halves, cut side down, in the pan.

• Pan roast the zucchini until golden brown on both sides, about 3-4 minutes per side.

3. Cook the Zucchini:

• Add 100ml of water to the pan.

• Cover the pan with a lid and cook the zucchini for an additional 3 minutes, or until tender.

4. Prepare the Wild Garlic Sauce:

• Crush the seeds of wild garlic in a mortar and pestle until coarsely ground.

• Add crushed garlic, chili flakes, 6 tablespoons of olive oil, lemon juice, salt, and pepper to the mortar.

• Mix well to combine all the ingredients into a flavorful sauce.

5. Assemble the Dish:

• Sprinkle chili flakes over the dish for added heat.

• Garnish with finely chopped basil leaves or parsley for freshness.

• Finish by grating lemon zest over the dish to add a citrusy aroma.

• Serve immediately and enjoy your pan-roasted zucchini with wild garlic sauce and feta!

• Spread Greek yogurt and crumbled feta cheese on a serving plate.

• Place the pan-roasted zucchini on top of the yogurt and feta cheese.

• Drizzle the wild garlic sauce over the zucchini.

6. Garnish and Serve:

• Sprinkle chili flakes over the dish for added heat.

• Garnish with finely chopped basil leaves or parsley for freshness.

• Finish by grating lemon zest over the dish to add a citrusy aroma.

• Serve immediately and enjoy your pan-roasted zucchini with wild garlic sauce and feta!

Substitutions:

• Wild Garlic Seeds: If wild garlic seeds are not available, you can use regular garlic cloves or garlic powder, though the flavor profile will be slightly different.

• Herbs: If wild garlic is not in season, substitute with fresh basil or parsley for a different herbal note.

• Dairy-Free Option: For a dairy-free version, omit the Greek yogurt and feta cheese or use dairy-free alternatives.

Storage:

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.

What to serve with Roasted Zucchini with Wild Garlic and Feta?

Lamb’s Lettuce Salad

Oven Roasted Potatoes

FAQ:

Can I use dried herbs instead of fresh for the garnish?

• Yes, dried herbs can be used as a substitute, but fresh herbs will provide a brighter flavor and better visual appeal.

Can I make the sauce ahead of time?

• Yes, the sauce can be prepared ahead and stored in the refrigerator for up to 3 days. Allow it to come to room temperature before serving and adjust seasoning if needed.

Can I grill the zucchini instead of pan roasting?

• Absolutely! Grilling the zucchini will add a smoky flavor to the dish, enhancing its overall taste. Adjust cooking time as needed until the zucchini is tender.

Here’s Another Zucchini Recipe Suggestion:

Baked Zucchini Sticks