Pan-Seared Zucchini with Crispy Garlic and Whipped Feta
Ingredients
- 1½ poundszucchini
- ·feta cheese
- 4 clovesgarlic
- 4 tablespoonolive oil
- ·lemon
- ¼ teaspoonred pepper flakes
- ·fresh dill
- ·sea salt
- ·black pepper
Prep
- 01
Thinly slice 4 cloves garlic.
- 02
Zest and halve 1 lemon.
- 03
Chop a small handful of fresh dill.
Method
- 01
Whip 6 ounces of feta cheese in a food processor or bowl with 1 tablespoon olive oil and a pinch of salt until creamy, about 2 minutes. Transfer to a serving plate.
- 02
Slice zucchini into 1/4-inch-thick rounds or half-moons.
- 03
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, sear zucchini 3 to 4 minutes per side until golden and tender. Season with salt and pepper. Set aside on a plate.
- 04
In the same skillet, reduce heat to medium. Add remaining 1 tablespoon olive oil and sliced garlic. Cook 2 to 3 minutes, stirring often, until garlic is golden and crispy. Stir in red pepper flakes and remove from heat.
- 05
Arrange warm zucchini over the whipped feta. Pour the crispy garlic and oil over the top. Squeeze fresh lemon juice over everything and garnish with fresh dill. Serve warm or at room temperature.
Spice Tips
For deeper warmth, increase red pepper flakes to 1/2 teaspoon or add a grinding of black pepper. A pinch of sumac or dried oregano over the top adds bright, tangy complexity.
Can be made 4 hours ahead and served at room temperature. If serving ahead, toss crispy garlic and oil with zucchini just before serving to keep garlic crispy.