Salmon Flatbread with Slaw & Cilantro Yogurt Sauce

Salmon Flatbread with Slaw & Cilantro Yogurt Sauce

von | Juni 17, 2024 | CABBAGE, CILANTRO, COMFORT FOOD, DINNER, EASY, EVERYDAY, INTERNATIONAL, LUNCH, OMNIVORE, SALMON, SUMMER, UP TO 30 MINUTES, UP TO 750

Salmon Flatbread with Slaw & Cilantro Yogurt Sauce

Salmon Flatbread with Slaw & Cilantro Yogurt Sauce

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June 17, 2024 by Kimberly

Whip up this salmon flatbread for a delightful twist on dinner! Topped with crunchy slaw and a zesty cilantro yogurt sauce, it’s a fresh, flavorful favorite.

30 MINUTES

EASY

OMNIVORE

INT.

699 PER PORTION

COMFORT FOOD

EVERDAY

LUNCH
DINNER

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Step up your meal game with this savory salmon flatbread, a perfect blend of nutritious and delicious. It’s simple enough for a weeknight yet impressive enough for guests. The combination of tender salmon, crispy slaw, and creamy cilantro yogurt sauce on a soft flatbread base makes every bite a delightful experience, ensuring this dish will become a new staple in your culinary repertoire.

How to serve
Serve this salmon flatbread freshly made to enjoy its full range of flavors. It’s perfect as a light, standalone dinner or can be paired with a side salad for a more filling meal. The zesty cilantro yogurt sauce brings a cool contrast to the warm, crispy salmon, making it a hit for any season. For an added twist, pair it with a chilled glass of white wine or sparkling water.

How to store
Best enjoyed fresh, if you must store it, keep the flatbread, salmon, and slaw separately in the fridge. The cilantro yogurt sauce can be refrigerated in an airtight container for up to three days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Salmon Flatbread with Slaw & Cilantro Yogurt Sauce
Salmon Flatbread with Slaw & Cilantro Yogurt Sauce
Salmon Flatbread with Slaw & Cilantro Yogurt Sauce
„Let’s make a piece of happiness“
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Salmon Flatbread with Slaw & Cilantro Yogurt Sauce

Salmon Flatbread with Slaw & Cilantro Yogurt Sauce

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  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 4 1x
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Description

Recommended Equipment

  • small bowl
  • grater
  • medium-sized bowl
  • sharp knife
  • cutting board
  • tall container
  • immersion blender (or food processor)
  • large skillet
  • oven (or toaster)

Ingredients

Units Scale
  • 500 grams salmon filet
  • 4 flatbreads

MARINADE

  • 1 tbsp olive oil
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp oregano
  • 1/8 tsp grounded pepper
  • 1/8 tsp chili flakes

SLAW

  • 200 grams red cabbage
  • 1/2 cucumber
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • salt & pepper to taste

CILANTRO YOGURT SAUCE

  • 20 grams cilantro
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 100 grams yogurt
  • 2 tbsp cold water
  • 1/2 avocado
  • 2 garlic cloves
  • salt & pepper to taste

Instructions

  1. In a small bowl, mix 1 tablespoon of olive oil with 1/4 teaspoon each of smoked paprika, salt, garlic powder, dried oregano, and 1/8 teaspoon each of ground pepper and chili powder into a paste. Spread this paste over the salmon fillet and rub it in well. Refrigerate the salmon until further use.
  2. For the coleslaw, finely shred the red cabbage and place it in a medium-sized bowl. Quarter the cucumber, slice it, and add to the cabbage. Add olive oil, lime juice, salt, and pepper to the bowl, mix well, and set aside.
  3. For the cilantro yogurt sauce, in a tall container, blend cilantro (leave some leaves for garnish), lime juice, olive oil, 2 tablespoons of water, yogurt, avocado, and peeled garlic cloves into a cream using an immersion blender. Add salt and pepper to taste. Set aside.
  4. In a large skillet, sear the salmon on both sides for 2-4 minutes, depending on thickness, until slightly translucent inside. Remove the salmon from the skillet and place it on a plate to rest for a bit.
  5. Meanwhile, warm the flatbreads in the oven or on the toaster for a few minutes.
  6. Spread 1-2 tablespoons of sauce on the warm bread, add the coleslaw, then place a salmon fillet on top and slightly shred it. Garnish with some sauce, fresh cilantro leaves, green onions, and lime slices.

Notes

The calorie information may vary depending on the product used, country and region.

  • Cook Time: 30 min

Tomato Tarte Tatin

Tomato Tarte Tatin

von | Juni 15, 2024 | 30 TO 60 MINUTES, BASIL, DATE NIGHT, DINNER PARTY, DOUGH, FRENCH, INTERMEDIATE, SUMMER, TOMATO, UMAMI, UP TO 750, VEGETARIAN

Tomato Tarte Tatin

Tomato Tarte Tatin

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June 15, 2024 by Kimberly

Flip your mealtime with a stunning Tomato Tarte Tatin! Sweet, savory, and beautifully caramelized, it’s a showstopper that turns any meal into a special occasion.

45 MINUTES

INTERMEDIATE

VEGETARIAN

FRENCH

586 PER PORTION

UMAMI

EVERDAY
DINNER PARTY

DINNER

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Transform your table with the vibrant colors and lush flavors of a Tomato Tarte Tatin. This dish offers a delightful twist on the classic French dessert, turning tomatoes into the star of the show.

How to serve
Serve this exquisite tart fresh out of the oven to enjoy its optimal flavor and texture. It pairs beautifully with a simple arugula salad dressed with balsamic vinegar and olive oil or a side of creamy goat cheese. Perfect for impressing guests at dinner parties or enjoying a luxurious weekend meal.

How to store
Cool any leftovers to room temperature before storing them in an airtight container in the refrigerator. This dish is best enjoyed within a couple of days to maintain its crisp pastry and juicy topping.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Tomato Tarte Tatin
Tomato Tarte Tatin
Tomato Tarte Tatin
„Let’s make a piece of happiness“
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Tomato Tarte Tatin

Tomato Tarte Tatin

  • Author: Kimberly
  • Total Time: 45 min
  • Yield: 2 1x
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Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • garlic press
  • oven-safe pan
  • large plate

Ingredients

Units Scale
  • 1 puff pastry dough
  • 4 big tomatoes
  • 2 garlic cloves
  • 1/2 tsp dried thyme
  • 3 tbsp olive oil
  • 1 tbsp honey
  • salt & pepper to taste
  • 1 tsp fresh thyme
  • 30 grams parmesan

Instructions

  1. Take the puff pastry out of the fridge. Set aside.
  2. Preheat the oven to 220°C (428°F).
  3. Wash the tomatoes and slice them finely from the bottom. Peel and finely chop or press the garlic and mix it into a small bowl with 1-2 tablespoons of olive oil. Set everything aside.
  4. Roll out the puff pastry and place the oven-safe pan on top. Trace a circle around the pan and cut out the puff pastry accordingly. Set the pastry circle aside. Don’t discard the remaining pastry. You can either make a second layer of pastry for the Tarte Tatin or cut it into squares, place a cube of feta in the middle, wrap it up, and bake until golden brown in the oven. Topped with a bit of honey, thyme, and salt, you quickly create a simple snack 🙂
  5. Heat the pan and briefly sauté honey, olive oil, dried thyme, and salt until bubbles form. Then distribute the tomato slices in the pan, brush them with the garlic oil, and let them caramelize for about 1-2 minutes. Remove from the heat, top with freshly ground pepper, and lay the puff pastry circle on top. Tuck the edges slightly inward and press firmly. Prick a few holes in the pastry with a fork.
  6. Bake the pan in the oven on the bottom rack uncovered for about 25 minutes.
  7. In the meantime, coarsely grate or slice the Parmesan and pluck the fresh thyme leaves from their stems. Set aside.
  8. Remove the pan from the oven and let it cool for a few minutes. Then place a plate larger than the pan over the pan and quickly invert to turn out the Tarte Tatin onto the plate.
  9. Top the Tarte Tatin with Parmesan, fresh thyme, and pepper, and serve immediately. Enjoy your piece of happiness!

Notes

The calorie information may vary depending on the product used, country and region.

  • Passive Time: 25 min
  • Cook Time: 20 min

Artichoke Chickpeas Salad

Artichoke Chickpeas Salad

von | Juni 8, 2024 | ARTICHOKE, CHICKPEAS, EASY, EVERYDAY, INTERNATIONAL, SALADS, SUMMER, TOMATO, UMAMI, UP TO 30 MINUTES, UP TO 500, VEGAN

Artichoke Chickpeas Salad

Artichoke Chickpeas Salad

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June 8, 2024 by Kimberly

Fresh, zesty, and packed with flavor, this salad is a vibrant blend of artichokes and chickpeas, tossed in a light dressing—a refreshing twist to your meals!

15 MINUTES

EASY

VEGAN

INT.

325 PER SIDE PORTION

UMAMIEVERYDAY

SALAD

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Revitalize your lunch routine with this bright and nutritious chickpea and artichoke salad. It’s a breeze to whip up, making it perfect for quick meal or a side salad for dinner.

How to serve
This salad shines when served chilled, making it an excellent choice for picnics. Elevate it by topping with fresh herbs or a sprinkle of feta cheese for those who enjoy a creamy contrast. It pairs wonderfully with crusty bread or as a hearty side to grilled meats.

How to store
To keep the salad fresh, store it in an airtight container in the fridge. It tastefully holds up for about three days, with the flavors melding beautifully over time, making it even more delicious!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Artichoke Chickpeas Salad
Artichoke Chickpeas Salad
Artichoke Chickpeas Salad
„Let’s make a piece of happiness“
Print
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Artichoke Chickpeas Salad

Artichoke Chickpeas Salad

  • Author: Kimberly
  • Total Time: 15 minutes
  • Yield: 2 mains or 4 sides 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • salad bowl
  • small bowl
  • small whisk
  • garlic press

Ingredients

Units Scale

SALAD

  • 450 grams canned artichoke hearts
  • 150 grams canned roasted bell pepper
  • 250 grams canned chickpeas
  • 200 grams cocktail tomatoes
  • 1 red onion

DRESSING

  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp maple syrup or honey
  • 1 garlic clove
  • salt & pepper to taste

TOPPING

  • fresh basil
  • fresh oregano

Instructions

  1. Drain the artichoke hearts and let them drip off a bit. Then place them in the salad bowl.
  2. Next, drain the chickpeas and rinse with water until no more bubbles form. Dry the chickpeas with a clean towel and pick out any loose skins. Add them to the salad bowl as well.
  3. Cut the grilled peppers into small pieces and add to the other ingredients in the bowl.
  4. Next, chop the tomatoes and peel and slice the onion into fine strips. Add both to the bowl.
  5. In a small bowl, mix the dressing. For this, peel the garlic and press or finely chop it into the bowl, then add olive oil, red wine vinegar, honey (or maple syrup), and dried oregano. Season with salt and pepper. Stir well and pour over the salad.
  6. Gently mix everything so that it’s evenly coated with the dressing. Finally, chop fresh basil and fresh oregano and sprinkle over the salad. Now enjoy your piece of happiness!

Notes

The calorie information may vary depending on the product used, country and region.

  • Cook Time: 15 min

Sabich Sandwich

Sabich Sandwich

von | Juni 6, 2024 | 30 TO 60 MINUTES, ALL YEAR, BREAD, CHICKPEAS, CILANTRO, DINNER, EASY, EGGPLANT, EVERYDAY, HERBACEOUS, LUNCH, MIDDLE EAST, SPICY, TANGY, UP TO 750, VEGAN

Sabich Sandwich

Sabich Sandwich

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June 6, 2024 by Kimberly

Dive into the ultimate Sabich sandwich: crispy eggplant, fresh tomato cucumber salad, creamy tahini, spicy zhough, tangy mango sauce and crunchy chickpeas. Pure flavor explosion!

40 MINUTES

EASY

VEGAN

MIDDLE EAST

721 PER PORTION

SPICY

EVERYDAY

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Meet your new favorite sandwich: the Sabich. Inspired by Yottam Ottolenghi this Middle Eastern delight packs a punch with crispy eggplant, fresh tomato cucumber salad, creamy tahini, spicy zhoug, tangy mango sauce, and crunchy chickpeas. It’s a vegan feast that’s not only incredibly delicious but also super easy to make. Perfect for lunch or dinner, this Sabich sandwich is all about bold flavors and textures.

How to serve
Start with a warm bread, then layer on the crispy eggplant, followed by the tomato cucumber salad. Drizzle with tahini sauce and add a spoonful of zhoug for that spicy kick. Top it off with chickpeas and a splash of mango sauce. Wrap it up and enjoy! It’s best served fresh and warm, making it a perfect quick meal.

How to store
Store any leftover components separately in airtight containers. The crispy eggplant and salad can stay fresh in the fridge for up to two days. When ready to eat, reheat the eggplant in the oven and assemble your sandwich fresh for the best taste.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Sabich Sandwich
Sabich Sandwich
Sabich Sandwich
„Let’s make a piece of happiness“
Print
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Sabich Sandwich

Sabich Sandwich

  • Author: Kimberly
  • Total Time: 40 minutes
  • Yield: 2 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • small bowl
  • garlic press
  • sharp knife
  • cutting board
  • hand blender (or food processor)
  • mortar & pestle
  • medium bowl
  • 3 small bowls
  • sieve
  • large pan

Ingredients

Units Scale

TAHINI SAUCE

  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tsp maple syrup
  • 1 garlic clove
  • salt & pepper to taste

MANGO SAUCE

  • 1 ripe mango
  • 1/8 tsp chili flakes

ZHOUG

  • 10 grams fresh cilantro
  • 5 grams fresh parsley
  • 1 jalapeno
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 4 tbsp cold water
  • 1 garlic clove
  • 5 cardamom capsules
  • 3 cloves
  • 1/2 tsp cumin
  • pinch of pepper

TOMATE CUCUMBER SALAD

  • 100 grams tomatoes
  • 100 grams cucumber
  • 1 small red onion
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • some parsley leaves

ROASTED CHICKPEAS

  • 130 grams drained chickpeas
  • 1/2 tbsp olive oil
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/8 tsp salz
  • 1/8 tsp curry
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder

EGGPLANT SLICES

  • 1 eggplant
  • 2 tbsp cornstarch
  • 2 tbsp ghee/clarified butter

OTHER INGREDIENTS

  • 2 pita breads

Instructions

  1. For the tahini sauce, mix tahini and water in a small bowl until smooth. Press in one peeled garlic clove, add maple syrup and lemon juice, and mix well. Season with salt and pepper and set aside.
  2. For the mango sauce, peel the mango and blend the soft flesh in a tall container with a hand blender until creamy, adding a bit of water if needed. Add chili flakes to taste and stir. Set aside.
  3. For the Zhoug, first grind the 3 cloves and the contents of 5 cardamom pods in a mortar. Put this powder in a tall container that fits the hand blender, and add the following: cilantro leaves, parsley leaves, 4 tablespoons of cold water, 2 tablespoons of olive oil, 2 tablespoons of lime juice, 1/2 teaspoon of cumin, 1 jalapeno without the stem, and 2 peeled garlic cloves. Blend everything into a pesto-like paste and set aside.
  4. For the tomato-cucumber salad, wash the tomatoes and cucumber well. Cut both into small, even pieces and put them in a medium bowl. Peel the red onion, cut it into thin strips, and add to the bowl. Finely chop a few parsley leaves and add them too. Finally, add 1 tablespoon of olive oil and 1 tablespoon of lemon juice and mix well. Set aside.
  5. For the roasted chickpeas, preheat the oven to 200°C / 392°F. Rinse the chickpeas thoroughly under running water and let them drain. In a medium bowl, mix together the spice blend: 1/2 tablespoon of olive oil, 1/4 teaspoon of cumin, 1/4 teaspoon of smoked paprika, 1/8 teaspoon of salt, 1/8 teaspoon of curry powder, 1/8 teaspoon of dried garlic, and 1/8 teaspoon of dried onion. Put the chickpeas in a clean kitchen towel and gently rub them dry, removing any loose skins. Mix the chickpeas with the spice paste in the bowl until they’re well coated. Spread the chickpeas on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes. Place the pita breads in the oven for the last 10 minutes.
  6. Finally, prepare the eggplant slices. Wash and dry the eggplant, then cut it into slices about 1 cm thick. Spread 2 tablespoons of cornstarch on a small plate and coat the eggplant slices on both sides, shaking off any excess. Fry the slices in a hot pan with 2 tablespoons of clarified butter until crispy on both sides, then let them drain on a paper towel.
  7. To assemble, spread tahini sauce on each piece of bread, add tomato-cucumber salad, then a few eggplant slices, and top with Zhoug and mango sauce. Finally, sprinkle the roasted chickpeas on top. Enjoy your delicious creation!

Notes

The calorie information may vary depending on the product used, country and region.

  • Cook Time: 40 min

Mirepoix Oil

Mirepoix Oil

von | Mai 28, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, CARROTS, INTERNATIONAL, MICHELIN, OILS, ONION, UMAMI, UP TO 500, VEGAN, VEGETABLES

Mirepoix Oil

Mirepoix Oil

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May 28, 2024 by Kimberly

Ever wished you could bottle the essence of savory goodness? Meet Mirepoix Oil, your new kitchen MVP. This oil will transform your meals!

105 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

UMAMI

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you haven’t tried Mirepoix Oil yet, you’re in for a treat. This incredible oil infusion combines the classic flavors of onions, carrots, and celery into a versatile ingredient that will transform your cooking. Whether you’re a kitchen newbie or a culinary pro, Mirepoix Oil is your secret weapon for adding depth and richness to any dish with minimal effort.

How to serve
Drizzle it over roasted vegetables, mix it into pasta, or use it as an extra flavor boost for soups and stews. It’s also perfect as a finishing touch to your favorite salads. The possibilities are endless, making it a must-have in your kitchen arsenal. Get creative and watch your dishes come to life!

How to store
Store your Mirepoix Oil in an airtight container in the refrigerator to keep it fresh. It can last up to one week, ensuring you always have this flavor booster ready to go.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Mirepoix Oil
Mirepoix Oil
Mirepoix Oil
„Let’s make a piece of happiness“
Print
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Mirepoix Oil

Mirepoix Oil

  • Author: Kimberly
  • Total Time: 105 min
  • Yield: 250 ml / 1 cup 1x
  • Diet: Vegan
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine sieves
  • sealable container (oil bottle)
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 50 grams carrot
  • 50 grams celery
  • 100 grams onion
  • 250 milliliters unrefined/cold-pressed rapeseed oil

Instructions

  1. Peel the carrot and onion and roughly chop them as well as the celery. Put the pieces into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the vegetables left.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 99°-102°C (210°-215°F), and maintain this temperature for the next 40 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
  5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 1 hour or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

Notes

The calorie information may vary depending on the product used, country and region.

  • Prep Time: 5 min
  • Passive Time: 60 min
  • Cook Time: 40 min
  • Category: OIL
  • Method: COOKING
  • Cuisine: INTERNATIONAL

Roasted Honey Garlic Zucchini with Feta & Dill

Roasted Honey Garlic Zucchini with Feta & Dill

von | Mai 24, 2024 | DILL, EASY, EVERYDAY, FETA, INTERNATIONAL, REFRESHING, SUMMER, UP TO 30 MINUTES, UP TO 500, VEGETARIAN, ZUCCHINI

Roasted Honey Garlic Zucchini with Feta & Dill

Roasted Honey Garlic Zucchini with Feta & Dill

JUMP TO RECIPE
JUMP TO VIDEO

May 27, 2024 by Kimberly

Discover the perfect summer side dish with roasted zucchini, garlic, honey, feta, and dill. It’s tender, crispy, and irresistibly flavorful. Your taste buds will thank you!

15 MINUTES

EASY

VEGETARIAN

INT.

274 PER PORTION

REFRESHINGEVERYDAY

LUNCH

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Roasted Honey Garlic Zucchini with Feta & Dill is a summer favorite that’s sure to impress. This dish combines tender zucchini, sweet honey, and savory garlic, all topped with tangy feta and fresh dill. It’s easy to prepare and packed with flavor, making it a go-to for any meal.

How to serve
Serve this Roasted Honey Garlic Zucchini as a delightful side dish at your next BBQ or family dinner. It pairs wonderfully with grilled meats or can be enjoyed on its own as a light, healthy meal. The combination of sweet, savory, and tangy flavors will leave everyone wanting more.

How to store
To store, place any leftover zucchini in an airtight container and refrigerate. It will stay fresh for up to 2 days. Reheat in the oven to maintain its crispy texture, or enjoy it cold for a quick and tasty snack.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Roasted Honey Garlic Zucchini with Feta & Dill
Roasted Honey Garlic Zucchini with Feta & Dill
Roasted Honey Garlic Zucchini with Feta & Dill
„Let’s make a piece of happiness“
Print
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Roasted Honey Garlic Zucchini with Feta & Dill

Roasted Honey Garlic Zucchini with Feta & Dill

  • Author: Kimberly
  • Total Time: 13 minutes
  • Yield: 2 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • large pan
  • sharp knife
  • cutting board
  • garlic press

Ingredients

Units Scale

ZUCCHINIS

  • 2 zucchinis
  • 2 tbsp olive oil
  • 3 garlic cloves
  • 1/4 tsp to 1/2 tsp chili flakes (depending on your preferences)

TOPPINGS

  • 2 tsp honey
  • 100 grams feta cheese
  • 2 tbsp fresh dill
  • salt & pepper to taste

Instructions

PREPARATIONS

  • Peel the garlic cloves and finely chop them or use a garlic press.
  • Roughly chop the dill set aside.

INSTRUCTIONS

  1. Wash the zucchini and trim the ends. Then, halve the zucchini lengthwise and cut them into large chunks.
  2. Heat some olive oil in a pan over medium heat. Place the zucchini pieces cut side down in the pan and sauté for a few minutes until they are crispy and golden brown. Once they’re ready, add the garlic and chili flakes. Stir everything together and let it roast for 1-2 minutes.
  3. Transfer the zucchini to a bowl and drizzle with honey, then season with salt, pepper, dill, and sprinkle feta cheese on top. Serve immediately and enjoy this piece of happiness 🙂

Notes

The calorie information may vary depending on the product used, country and region.

  • Prep Time: 3 min
  • Cook Time: 10 min
  • Category: VEGETABLES