AuthorHalli Martin

[cooked-sharing]

Yields6 Servings
Red Pepper Sauce
 4 organic zucchini, sliced thin lengthwise
 10 cloves garlic, chopped
 4 organic red bell peppers, diced
 28 oz can San Marzano whole peeled tomatoes
 ½ cup olive oil
 1 Serrano pepper, diced
 ½ cup fresh parsley, stems removed and chopped
 1 lemon, juice and zest
 2 tsp Kosher salt
 1 tsp garlic powder
 1 tsp paprika
Spiced Feta
 16 oz cow's milk feta in brine, crumbled
 3 tbsp olive oil
 ¼ cup fresh parsley, chopped
 ½ tsp fresh cracked black pepper
 ½ tsp crushed red pepper
Zucchini Prep
1

lay each zucchini slice on a paper towel and sprinkle with Kosher salt and cover with another paper towel to remove excess moisture

2

set zucchini aside while you prepare the sauce

Red Pepper Sauce
3

add 1/2 cup olive oil to a large pot over a medium flame

4

add the chopped garlic and sauté for 5 mins

5

add the diced red pepper and continue to stir

6

allow the peppers and garlic to cook for 10 mins

7

season with the salt, garlic powder, and paprkia

8

add the San Marzano tomatoes with the juice

9

bring the sauce to a boil and then reduce the heat to a simmer and cook for 20 mins

10

add the fresh parsley and juice and zest of 1 lemon

11

transfer the sauce to the blender and pulse until the sauce is smooth

12

transfer the sauce back to the pot and keep warm while you make the spiced feta

Spiced Feta
13

add olive oil, parsley, pepper and crush red pepper to the crumbled feta and mix until everything is incorpoarted

Assembly
14

preheat the oven to 400

15

spoon 1/4 cup of the sauce into the bottom of a baking dish

16

add a layer of the zucchini

17

top the zucchini with a layer of the spiced feta

18

add a thin layer of sauce

19

repeat until you have used all of the zucchini making sure the top layer is the spiced feta

20

drizzle on some olive oil and bake for 30 mins until bubbly

21

top with fresh parsley and serve hot or cold a

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Ingredients

Red Pepper Sauce
 4 organic zucchini, sliced thin lengthwise
 10 cloves garlic, chopped
 4 organic red bell peppers, diced
 28 oz can San Marzano whole peeled tomatoes
 ½ cup olive oil
 1 Serrano pepper, diced
 ½ cup fresh parsley, stems removed and chopped
 1 lemon, juice and zest
 2 tsp Kosher salt
 1 tsp garlic powder
 1 tsp paprika
Spiced Feta
 16 oz cow's milk feta in brine, crumbled
 3 tbsp olive oil
 ¼ cup fresh parsley, chopped
 ½ tsp fresh cracked black pepper
 ½ tsp crushed red pepper

Directions

Zucchini Prep
1

lay each zucchini slice on a paper towel and sprinkle with Kosher salt and cover with another paper towel to remove excess moisture

2

set zucchini aside while you prepare the sauce

Red Pepper Sauce
3

add 1/2 cup olive oil to a large pot over a medium flame

4

add the chopped garlic and sauté for 5 mins

5

add the diced red pepper and continue to stir

6

allow the peppers and garlic to cook for 10 mins

7

season with the salt, garlic powder, and paprkia

8

add the San Marzano tomatoes with the juice

9

bring the sauce to a boil and then reduce the heat to a simmer and cook for 20 mins

10

add the fresh parsley and juice and zest of 1 lemon

11

transfer the sauce to the blender and pulse until the sauce is smooth

12

transfer the sauce back to the pot and keep warm while you make the spiced feta

Spiced Feta
13

add olive oil, parsley, pepper and crush red pepper to the crumbled feta and mix until everything is incorpoarted

Assembly
14

preheat the oven to 400

15

spoon 1/4 cup of the sauce into the bottom of a baking dish

16

add a layer of the zucchini

17

top the zucchini with a layer of the spiced feta

18

add a thin layer of sauce

19

repeat until you have used all of the zucchini making sure the top layer is the spiced feta

20

drizzle on some olive oil and bake for 30 mins until bubbly

21

top with fresh parsley and serve hot or cold a

Notes

Mediterranean Zucchini Bake
IngredientsDirections