A lot of you who saw this on my instagram (@Alexx_Stuart) at Christmas have asked for the recipe for my ‘meter of Christmas baked zucchini’. The awesome news is, it’s so, so simple to prepare. You can serve this as a vegetarian lunch with a rocket salad, my pesto quinoa cauliflower rice salad or a cool pasta salad or as a part of a lunch or dinner banquet. However you choose to enjoy it, I hope you do just that – enjoy!
Now, you guys are probably going to come up with your own variations when you make this, so please do share them either popping them in the facebook thread or on instagram tagging @lowtoxlife and hashtagging #lowtoxlife when you make it, so I can see!
Real Food. Happy Bodies.
Beautiful Baked Zucchini Recipe
Servings: 6 people
- 2 pcs oven trays
What you need
- 8 pcs medium size zucchini
- 3 tbsp dukkah (make your own or store bought)
- 1 pc pomegranate (cut in half and bashed face down into an empty bowl to de-seed, with a rolling pin)
- 1/2-3/4 cup labne OR fresh goat’s / sheep’s milk curd OR leave out for dairy free variation
- 1/4 cup olive oil
- 1/2 cup toasted almonds (almonds toasted at 180 for 15 minutes. Your favourite nuts other than almond are fine too)
- 1/2 cup chopped mint
- 1/2 cup chopped parsley
- 1/2 part of one juiced lemon
- salt and pepper to taste
- Pre heat oven on 180C
- Cut all the zucchini long ways in half, leaving the tips on.
- Lay them out along 2 baking trays, inside up.
- Drizzle with the olive oil
- Bake for 20-30mins until tender – squeeze them gently and if they squeeze a little to the touch, they’re cooked.
- NOTE: Do not salt them for roasting. It will make them soggy and draw too much moisture at this stage.
- Then, either warm or cool depending on what you’re after mood-wise, arrange your zucchini halves in your presentation tray.
- Sprinkle all your ingredients along the zucchini to the level at which you want to adorn them. I love generous flavours, so I use quite a bit, but if you like subtlety, you can sprinkle less.
- I do dukkah then herbs, then curd, then almonds, then pomegranate. Then I season and squeeze a little hint of citrus along the dish for a bit of zing and a final drizzle of olive oil if you feel you want to.
- Plate look messy around the edges? Grab a paper or tea towel and wipe around the edges to clean it up.
- What you’re left with now is a dish that has it all – sweet, salty, bitter, crunchy, nutty, soft, herbacious… The lot. It’s so delicious, light, rich and fresh all at once and is one of my favourite ways to do a 2 zuuchini for myself, all ingredients reduced, for 2 simple mid week meals with 2 different accompaniments for variety during the week when working from home.
- You’re also left with something that – while being ridiculously simple to assemble – is a show stopper that crowds love and people think you’re an amazing cook for producing. I am all about making you look good and feel relaxed with minimal effort.
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