[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
1lay each zucchini slice on a paper towel and sprinkle with Kosher salt and cover with another paper towel to remove excess moisture
2set zucchini aside while you prepare the sauce
Red Pepper Sauce
3add 1/2 cup olive oil to a large pot over a medium flame
4add the chopped garlic and sauté for 5 mins
5add the diced red pepper and continue to stir
6allow the peppers and garlic to cook for 10 mins
7season with the salt, garlic powder, and paprkia
8add the San Marzano tomatoes with the juice
9bring the sauce to a boil and then reduce the heat to a simmer and cook for 20 mins
10add the fresh parsley and juice and zest of 1 lemon
11transfer the sauce to the blender and pulse until the sauce is smooth
12transfer the sauce back to the pot and keep warm while you make the spiced feta
Spiced Feta
13add olive oil, parsley, pepper and crush red pepper to the crumbled feta and mix until everything is incorpoarted
Assembly
15spoon 1/4 cup of the sauce into the bottom of a baking dish
16add a layer of the zucchini
17top the zucchini with a layer of the spiced feta
18add a thin layer of sauce
19repeat until you have used all of the zucchini making sure the top layer is the spiced feta
20drizzle on some olive oil and bake for 30 mins until bubbly
21top with fresh parsley and serve hot or cold a
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
1lay each zucchini slice on a paper towel and sprinkle with Kosher salt and cover with another paper towel to remove excess moisture
2set zucchini aside while you prepare the sauce
Red Pepper Sauce
3add 1/2 cup olive oil to a large pot over a medium flame
4add the chopped garlic and sauté for 5 mins
5add the diced red pepper and continue to stir
6allow the peppers and garlic to cook for 10 mins
7season with the salt, garlic powder, and paprkia
8add the San Marzano tomatoes with the juice
9bring the sauce to a boil and then reduce the heat to a simmer and cook for 20 mins
10add the fresh parsley and juice and zest of 1 lemon
11transfer the sauce to the blender and pulse until the sauce is smooth
12transfer the sauce back to the pot and keep warm while you make the spiced feta
Spiced Feta
13add olive oil, parsley, pepper and crush red pepper to the crumbled feta and mix until everything is incorpoarted
Assembly
15spoon 1/4 cup of the sauce into the bottom of a baking dish
16add a layer of the zucchini
17top the zucchini with a layer of the spiced feta
18add a thin layer of sauce
19repeat until you have used all of the zucchini making sure the top layer is the spiced feta
20drizzle on some olive oil and bake for 30 mins until bubbly
21top with fresh parsley and serve hot or cold a
Mediterranean Zucchini Bake
