Nutrition Facts

Serving Size 149 g

(Approx. 6 Servings)

Amount Per Serving

Calories	130	Calories From Fat	80

% Daily Value*

Total Fat 9 g	14%

Saturated Fat 2 g	10%

Trans Fat 0.0 g

Cholesterol 10 mg	3%

Sodium 440 mg	18%

Total Carbohydrate 6 g	2%

Dietary Fiber 2 g	8%

Sugars 4 g

Protein	6 g

Vitamin A 6%	•	Iron 4%

Vitamin C 35%	•	Calcium 10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Mediterranean Seared Zucchini

Prep Time

25 minutes

Cook Time

15 minutes

Total Time

40 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

3 zucchini, sliced in half lengthwise

1 Tsp kosher salt

2 Tbsp grapeseed oil

5 .3000 Oz non-fat plain Greek yogurt

1/3 cup(s) crumbled feta, plus 1 Tbsp., divided use

1 lemon, juiced and zested

1 cloves fresh garlic

2 Tbsp fresh mint

1/4 cup(s) dry roasted and salted pistachio, chopped

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Instructions

Preheat oven to 400ºF.

Score the flesh side of each zucchini slice in a cross-hatch pattern. Place on a baking rack, flesh-side up. Sprinkle with a bit of salt and set aside for 5 minutes.

Meanwhile, place a cast iron pan over high heat for 2 to 3 minutes. Once pan is hot, add oil and tilt pan to evenly distribute.

Wipe excess moisture from zucchini with a paper towel and place flesh-side down in hot skillet. Sear until browned, about 4 minutes.

Turn heat down to medium and continue cooking for 3 minutes. Flip zucchini, place in oven, and bake for 5 minutes.

While zucchini is cooking, place yogurt, 1/3 cup of feta, lemon juice, garlic, and mint in a blender. Blend until smooth.

Remove zucchini from oven and place on a serving platter. Garnish with lemon zest, remaining feta, and pistachios. Serve with yogurt sauce.