Yellow zucchini with feta, anchovies, and oregano

By • September 16, 2011 • 2 Comments


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Author Notes: This recipe is adapted from a suggestion on The Splendid Table. Lynne Rossetto Kasper suggests grilling green zucchini and then pureeing it with feta, lemon, and oregano. She also suggested anchovy could be a good addition. I had all of these things in my kitchen at home, so I thought I would give it a try. Lynne suggested it as a dip, but I decided to adapt it to be more of a side dish and added a few twists!Emily Rothschild

Serves 4

  • 2 large to medium zucchini (green or yellow)
  • 1/2 cup sheep's milk feta
  • 1/3 cup greek yogurt
  • 1 lemon both zest and juice
  • 1 tablespoon dried oregano
  • 1 anchovy, minced and made into a paste
  • 1 teaspoon garlic, minced
  • 2 tablespoons extra virgin olive oil (the fruitiest you have)
  • salt and pepper to taste
  1. Preheat oven to 400 degrees
  2. Slice zucchini in half cross-wise and then into 1/4 inch thick slices.
  3. Coat zucchini with 1 tablespoon of olive oil and salt and pepper, and then pop into the oven for 15-20 minutes, or until tender and just starting to brown.
  4. In a medium sized mixing bowl, combine feta, yogurt, lemon juice, lemon zest, anchovy paste, oregano and olive oil and mix until just combined. Add fresh black pepper and salt to taste (anchovy and feta already add some salt). Texture should somewhat like a sour cream.
  5. Remove zucchini from the oven and let cool to just above room temperature
  6. Spoon the mixture over the zucchini slices and serve as a side dish or as a main course with a big green salad.

Tags: savory, travels well, vegitarian,make ahead,autumnal,summer

Comments (2) Questions (0)

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over 2 years ago Emily Rothschild

Eggplant would be delicious with this, as would roasted garlic! I would have used fresh oregano if I had some in my garden. I tried this with fresh basil from my plants as well, and it was great. Enjoy!

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Love it! I have some regular (dark green) zucchini that I plan to use for this . . . and may throw in some Japanese eggplant, sliced, too. Thinking about roasting the garlic for part of the time that the veggies are roasting. And using some fresh oregano, as my plants provide me with as much as I can use of it. Great, great-looking side. Mmm, yum!! ;o)