Roasted Zucchini with Rosemary Yogurt and Zucchini Coulis
Zucchini is actually a fruit, botanically classified as a type of summer squash.
This is vegetarian, gluten free and low carb recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 500 gram Zucchini
- 2 teaspoon Olive oil
- 1 teaspoon Rosemary
- 1 cup Greek yogurt
- 1 clove Garlic
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 leaves Fresh basil
- 1 cup Red bell pepper
- 1 tablespoon White wine vinegar
- 1 tablespoon Honey
Instructions
- Preheat the oven to 400°F (200°C). Cut the zucchini into thick slices.
- In a bowl, combine the zucchini slices, olive oil, rosemary, salt, and black pepper. Toss until the zucchini is evenly coated.
- Arrange the zucchini slices on a baking sheet and roast in the preheated oven for 20 minutes, or until golden brown.
- Meanwhile, in a blender, combine the Greek yogurt, garlic, lemon juice, salt, and black pepper. Blend until smooth.
- In a separate blender, combine the red bell pepper, white wine vinegar, honey, salt, and black pepper. Blend until smooth.
- Once the zucchini slices are roasted, remove from the oven and let them rest for 5 minutes.
- Serve the roasted zucchini with a dollop of rosemary yogurt and drizzle with zucchini coulis. Garnish with fresh basil leaves.
- Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 12g4%
- Sugars 6g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.