Roasted Zucchini Salad
I didn’t grow up knowing zucchini. In my mother’s kitchen in Saudi Arabia, we mostly used small marrow, which remains my favorite for traditional Middle Eastern dishes. Its delicate flavor and texture are perfect for stews and stuffed dishes that remind me of home. However, during my time living in Dubai, I was introduced to zucchini, and it quickly became a versatile staple in my kitchen.
This roasted zucchini with parsley and feta cheese has become one of my go-to side dishes. The natural sweetness of the roasted zucchini pairs beautifully with the fresh parsley and creamy feta. It’s simple, light, and perfect for adding variety to any meal. While I prefer not to add salt, feel free to customize the dish with a pinch of salt or a squeeze of lemon. For me, this recipe is a wonderful blend of old and new flavors, marrying memories of home with the ingredients I’ve grown to love.
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients:
4 medium zucchini, sliced into rounds
2 tablespoons olive oil
1 teaspoon dried thyme or oregano
2 garlic cloves, minced
A handful of fresh parsley, chopped
100g feta cheese, crumbled
Salt and lemon juice (optional)
Instructions:
Marinate the Zucchini:
Preheat your oven to 200°C (390°F).
In a large mixing bowl, toss the zucchini slices with olive oil, dried thyme or oregano, and minced garlic. Ensure the zucchini is evenly coated with the marinade.
Roast the Zucchini:
Arrange the marinated zucchini slices in a single layer on a baking tray.
Roast in the preheated oven for 15 to 20 minutes, or until the zucchini is tender and slightly golden around the edges.
Cool and Assemble:
Remove the zucchini from the oven and allow it to cool slightly.
Once cooled, toss the roasted zucchini with fresh parsley and crumbled feta cheese.
Feel free to season with a pinch of salt or a squeeze of lemon juice if desired.
Serve as a light side dish, perfect for pairing with mains or as part of a summer spread.
