Pan Seared Scored Zucchini with a Garlic Feta Mint Sauce
Disclaimer: This recipe looks much more impressive than the effort it actually takes. The good news? You can wow your dinner guests with minimal work. Serve this as a side or get your hands on some jumbo zucchini and make this your main.
This recipe is a nourished twist on the Thomas Keller Zucchini. The deeper you score your zucchini, the better, just make sure you use a sharpened chef’s knife to do so. To sear the zucchini, I used my Non-Stick Our Place Pan which is my favorite pan in my kitchen. Once the zucchini is in the oven, save the oil for roasting the pistachios in the same pan as they will soak up the delicious flavor.
Pan Seared Scored Zucchini with a Garlic Feta Mint Sauce
Ingredients
Seared Zucchini
- 2 zucchini's large, cut in half length-wise
- salt to taste
- 1/4 cup olive oil
- 1/2 cup pistachios for topping
- 1/4 cup vgn feta crumbled
- 1/4 cup fresh mint finely chopped
Garlic Feta Mint Sauce
- 1/2 cup vgn yogurt I used cashew yogurt
- 1/2 cup fresh mint
- 1 large lemon zested & juiced
- 1/4 cup vgn feta
- 3 garlic cloves
- salt & pepper to taste
Instructions
- Preheat oven to 450F. Slice zucchini in half, length-wise, then score diagonally with a sharp knife. Lay zucchini on a cutting board face up then sprinkle salt and let sit for about 15 minutes. Use a paper towel to pat zucchini down.
- Add olive oil to a nonstick pan over medium-high heat. Let oil heat for a minute then carefully place zucchini face down. Cook for about 5 minutes to allow it to sear then add zucchini to a baking sheet, face up. Repeat until all zucchini boats are seared and on baking sheet. Add zucchini to oven and bake for 5 minutes. Flip the zucchini's to face down then cook for another 5 minutes.
- To make the sauce, blend all ingredients in a blender. Taste as you go to adjust seasoning where needed. Using a large spoon, scoop a dollop of sauce onto your serving plate. Use the back of the spoon to smear across plate – you will be placing the zucchini boats on top of the sauce.
- Using the same pan that you seared the zucchini in, add the pistachios over medium heat. Add more olive oil if needed and a pinch of salt. Fry for a few minutes then set aside.
- Carefully place the zucchini boats on top of your sauce smear – 2 halves per plate. Sprinkle roasted pistachios, feta crumbles, and mint. Ready to serve!
