My memory of zucchini is when my father would deep fry and put loads of salt on them. While delicious, I never felt good eating them, knowing they were not prepared in a healthy way.
This recipe is a summer must. I promise that the sweet taste of fresh tomatoes with briny feta on a bed of sweet roasted zucchinis will forever change your opinion of this humble vegetable.
Ingredients: For the zucchini:
- 4 zucchinis of the same size
- 4 tablespoons of olive oil
- Salt
For the tomato salsa:
- 4 medium-sized sun-ripened tomatoes
- 1 large clove of garlic, minced
- 2 tablespoons of olive oil
- 1/4 pound of good quality feta in brine
- 1 tablespoon of dried mint
- 1 tablespoon of white wine vinegar
Instructions:
- Preheat the oven to 425°F.
- Slice the zucchinis into 1/2-inch thick even slices. Using the tip of the knife, create a crosshatch design. Salt the zucchinis and set aside for about half an hour.
- Use a paper towel to gently press down and remove excess water from the zucchinis.
- Coat the bottom of a pan with half of the olive oil. Place the zucchini slices flesh side down with the crosshatch pattern. Roast for about 20 minutes until the flesh is soft and golden.
- Meanwhile, cut the tomatoes into small 20mm cubes. Transfer them to a bowl, crumble the feta, and add the remaining ingredients. Mix well.
- Transfer the roasted zucchinis to a serving plate, pour the tomato salsa over them, and serve.
