Yellow Zucchini With Feta, Anchovies, And Oregano – a delicious recipe with zucchini, greek yogurt, lemon both zest, oregano, anchovy, garlic. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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.
132
kcal
Calories
10
g
Fat
9
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Yellow Zucchini With Feta, Anchovies, And Oregano falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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