Baked Zucchini with Feta and Lemon Zest

Appetizers | Italian cuisine

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

Baked zucchini with feta and lemon zest

Ingredients

Zucchini - 31.7 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 - 0.1 oz
Lemon Zest - 0.1 oz
Ground Black Pepper - to taste
Salt - 1 teaspoon

Step by Step guide

Step 1

Preheat the oven to 392°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.