Every Saturday, the team of La table des bons vivant offers seasonal recipes to make at home to feast with family, or with your friends.
Today, Laura Portelli's zucchini with feta and herbs, a little taste of summer.
Feta zucchini and herbs
The ingredients for four people:
For the main course:
4 small firm zucchini
2 sprigs of thyme
3 cloves of garlic
1 teaspoon of tapenade
2 tablespoons of olive oil
1 tablespoon of sherry vinegar
Salt
For the condiment:
1 Greek yogurt
1 lime
1 tablespoon of olive oil
1 bunch of mint
2 pinches of grated ginger
60 g feta
1 handful of pine nuts
1 clove of garlic
Salt
The steps of the recipe:
1. Turn on the broiler.
2. Peel and crush 2 cloves of garlic
3. Cut the courgettes in half lengthwise, place them on a dish, salt, sprinkle with thyme and crushed garlic.
4. Grill in the oven for 10 minutes.
5. Combine in a bowl, the olive oil, the sherry vinegar and the tapenade, the last crushed garlic clove.
6. Pour this vinaigrette over the cooked zucchini that are still crunchy when they come out of the oven.
Reserve.
7. For the condiment, grate the lemon zest then squeeze it.
Mix the Greek yogurt with the lemon juice, zest, ginger, olive oil, salt, crushed garlic clove.
Add chopped, leafed mint.
8. Place the courgettes in a dish, top with the condiment.
9. Decorate with mint leaves, pine nuts and crumbled feta.