Servings: 6
INGREDIENTS
- 8 ounces/225 grams feta cheese
- 1/4 cup/60 grams cottage cheese or ricotta
- 1/2 cup packed fresh basil
- 2 tablespoons lemon juice
- 1 clove garlic
- 1-2 tablespoons olive oil
- Pinch of salt
Zucchini:
- 3 medium zucchini
- Salt
- Black pepper
- Olive oil
- Hot sauce, optional
- Crushed pistachios, optional
- Chopped basil, optional
INSTRUCTIONS
- Combine all feta dip ingredients in a blender or food processor and blend until smooth, adding more olive oil if needed. Transfer to a container and refrigerate for up to 1 week.
- Halve the zucchini lengthwise and score the cut sides diagonally with 5 to 6 shallow cuts, taking care not to cut through. Season generously with salt and pepper.
- Heat a skillet over medium heat and add about 3 tablespoons of olive oil. Sear the zucchini cut side down until browned, 3 to 4 minutes. Flip and cook until tender, another 3 to 4 minutes.
- Transfer to a paper towel–lined plate and let rest 5 minutes before serving.
- Spread the feta dip on a serving plate, layer with zucchini slices, and finish with salt, hot sauce, pistachios, and basil.