Baked Zucchini with Feta and Lemon Zest
Appetizers • Italian
Description
Baked zucchini with feta and lemon zest
Ingredients
- Zucchini 30 oz
- Extra virgin olive oil 3 tablespoons
- Red Onion 1 head
- Red pepper flakes a pinch
- Garlic 4 cloves
- White wine ½ cup
- Chicken Broth ½ cup
- Fresh oregano leaves 0 oz
- Lemon Zest 0 oz
- Ground Black Pepper to taste
- Salt 1 teaspoon
Step-by-Step Guide
Step 1
Preheat the oven to 390°F. 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 the red pepper flakes and half a teaspoon of salt. Cook for 10 minutes until the onion is well browned. Then evenly spread it across the bottom of a 20x30 cm baking dish.
Step 2
Pour the remaining oil into the skillet and sauté the minced garlic for 15 seconds over medium-high heat. Add the wine, broth, chopped oregano, and zest. Season with the remaining salt and pepper, then set aside.
Step 3
Slice the zucchini into 0.5 cm thick rounds. Layer them over the onions. Pour the broth and wine mixture over the top, then sprinkle with crumbled feta. Bake for 45 minutes until the zucchini is tender and golden.
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