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
Calories: 102kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 271mg | Potassium: 544mg | Fiber: 2g | Sugar: 6g | Vitamin A: 381IU | Vitamin C: 30mg | Calcium: 92mg | Iron: 1mg