Baked Zucchini with Feta and Lemon Zest
8 servings
75 minutes
Baked zucchini with feta and lemon zest is a vibrant dish of Italian cuisine that combines the tender texture of vegetables with the tangy notes of cheese and citrus freshness. Italians value simplicity and harmony of flavors, and this recipe embodies their gastronomic philosophy. Sweet red onion adds depth to the dish, while white wine and chicken broth enrich its aromas. Feta's saltiness creates a perfect contrast with the soft zucchini, while oregano and garlic add Mediterranean spice. Light and elegant, it is perfect as a standalone dish or a side for meat and fish. Baking allows zucchini to retain its tenderness while forming an appetizing golden crust on top. It's a true celebration of flavors that will delight lovers of exquisite yet simple-to-make dishes.
1
Preheat the oven to 200 degrees. In a 30 cm diameter skillet, heat 2 tablespoons of oil over medium-high heat. Cut the onion in half and then into thin slices. Place it in the skillet, add pepper flakes and half a teaspoon of salt. Cook for 10 minutes until the onion is well browned. Then evenly spread it on the bottom of a 20x30 cm baking dish.
- Extra virgin olive oil: 3 tablespoons
- Red onion: 1 head
- Red pepper flakes: pinch
- Salt: 1 teaspoon
2
Pour the remaining oil into the pan and sauté the minced garlic for 15 seconds over medium-high heat. Add wine, broth, chopped oregano, and zest. Season with the remaining salt and pepper and set aside.
- Extra virgin olive oil: 3 tablespoons
- Garlic: 4 cloves
- White wine: 0.5 glass
- Chicken broth: 0.5 glass
- Fresh oregano leaves: 3 g
- Lemon zest: 3 g
- Ground black pepper: to taste
- Salt: 1 teaspoon
3
Slice the zucchini into 0.5 cm thick rounds. Place them on top of the onion. Pour over a mixture of broth and wine, and sprinkle with crumbled feta on top. Bake for 45 minutes until the zucchini is soft and browned.
- Courgette: 900 g
- Chicken broth: 0.5 glass
- White wine: 0.5 glass
- Ground black pepper: to taste