Entertaining

Salted and roasted zucchini with whipped feta

Name: Zucchini with whipped feta recipe
Yield: 4
Ingredients: 4 medium zucchini (480g total), halved lengthways, scored; 50.00 ml extra virgin olive oil, plus extra, to drizzle; Flat-leaf parsley, to serve; Mint leaves, to serve; 150g Greek feta PDO (we used Aphrodite Barrel-Aged Feta), drained; 160g plain Greek-style yoghurt; Finely grated zest of 1 lemon and 2 tbs lemon juice; 1 garlic clove, chopped; 1 tsp finely chopped oregano leaves; 2 tsp finely chopped pitted kalamata olives

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Salted and roasted zucchini with whipped feta

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by Ellie and Sam Studd

Jan 16, 2025

You've had feta, but have you had whipped feta? Experts Ellie and Sam Studd repurpose the crumbly Greek cheese into a velvety smooth texture in this easy recipe. Serve with roasted zucchinis drizzled with olive oil and salt for the perfect Mediterranean snack.

4 medium zucchini (480g total), halved lengthways, scored
2 1/2 tbs extra virgin olive oil, plus extra, to drizzle
Flat-leaf parsley, to serve
Mint leaves, to serve

Whipped feta

150g Greek feta PDO (we used Aphrodite Barrel-Aged Feta), drained
160g plain Greek-style yoghurt
Finely grated zest of 1 lemon and 2 tbs lemon juice
1 garlic clove, chopped
1 tsp finely chopped oregano leaves
2 tsp finely chopped pitted kalamata olives

Method

1.

Preheat oven to 220°C/200°C fan-forced. Place zucchini on a tray or plate, scored-side up, and season with fine salt. Stand for 20 minutes (see note).
2.

Pat zucchini dry with paper towel to remove excess moisture.
3.

Heat the oil in a large ovenproof frypan over high heat. Cook zucchini, scored-side down, for 2-3 minutes, until browned. Turn scored-side up and place in oven to roast for 5 minutes, or until just cooked but still with some bite.
4.

Meanwhile, to make the whipped feta, place all ingredients except olives in a food processor and whiz until whipped and combined. Transfer to a bowl, add olives, season to taste and stir to combine.
5.

To serve, spoon whipped feta over a large serving platter and top with the roasted zucchini. Scatter with parsley and mint, then drizzle with extra oil.