May 6, 2021
Roasted Zucchini Salad with Feta and Sun-Dried Tomatoes
This roast zucchini salad gets packed with flavor from sun-dried tomatoes, feta, and oregano. Mint or even dill would be another excellent variation.
Servings: 4
Calories: 102kcal
Ingredients
- 3 medium zucchini halved and then quartered
- 1 tablespoon avocado oil
- 3 tablespoons sun-dried tomatoes minced
- 1/2 cup chicken stock
- 1/4 teaspoon gelatin
- 3 tablespoons feta optional, omit for dairy-free
- salt and pepper to taste
- fresh oregano to taste
Instructions
- Heat the oven’s broiler on high and line a rimmed baking sheet with foil. Set aside.
- Toss the zucchini with avocado oil and broil on high for 15-20 minutes, cut side facing up until lightly charred all over.
- While the zucchini roasts, bring the broth, gelatin, and sun dried tomatoes to a simmer in a small pot over medium-high heat. Boil to reduce the liquid until about 2 tablespoons are left.
- Transfer zucchini to a serving dish, spoon the sauce over top, sprinkle with feta, if using and oregano.
Notes
Nutrition without feta: Calories: 68 cal, Carbs: 7g, Fiber: 2g, Fat: 4g, Protein: 3g
Nutrition Facts
Roasted Zucchini Salad with Feta and Sun-Dried Tomatoes
Amount per Serving
Calories
102
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Cholesterol
11
mg
4
%
Sodium
271
mg
12
%
Potassium
544
mg
16
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
6
g
7
%
Protein
4
g
8
%
Vitamin A
381
IU
8
%
Vitamin C
30
mg
36
%
Calcium
92
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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