Hasselback Zuchinni With Lemon, Basil and Feta
Celebrate the best of summer's harvest with a simple, elegant side dish that brings a sophisticated look to your plate. Fanned, tender zucchini is roasted to golden perfection, then drizzled with a bright basil-lemon dressing and finished with tangy feta crumbles.
4 Serving(s)
Ingredients
- 4 medium zucchini, washed and patted dry
- 2 tbsp. Schnucks olive oil
- 1/4 cup chopped fresh basil
- 1 lemon, zested and juiced (about 1 tsp. zest and 3 tbsp. juice)
- 1/2 cup Président feta crumbles
Instructions
- Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
- Cut thin crosswise slits into zucchini, stopping just before cutting all the way through to create a hasselback effect. Transfer to prepared sheet pan and drizzle with oil. Season with salt and pepper, if desired. Roast until tender or slightly golden, 18–20 minutes.
- In a small bowl, stir together basil with lemon zest and juice. Drizzle over zucchini and serve sprinkled with feta.
Pro tip: Before making slits, put chopsticks or wooden spoons alongside the zucchini so you can slice down without cutting all the way through.
Nutrition Facts
169 Calories Per ServingFat: 12gSaturated Fat: 1gCholesterol: 20mgSodium: 220mgCarbohydrates: 9gFiber: 3gSugars: 6gProtein: 7gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe