These pulled and crushed zucchinis are a fantastic spread to serve just with some crunchy toasted bread. Sometimes less is more.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
Wash and cut the zucchinis in half lengthwise and into ca. 6cm long pieces. Wash thyme, dill and mint and shake dry. Pluck the leaves from the stem and finely chop the leaves.
In a medium bowl, place the zucchini with the mint, thyme leaves, lemon zest, olive oil, salt and pepper. Mix till evenly coated.
Transfer the zucchini pieces onto the baking sheet with the cut side up and bake for ca. 15 minutes.
Add the garlic cloves, but leave them in their peel, next to the zucchinis and bake for additional 15 minutes, until the zucchini has softened.
Transfer everything to a colander and press the zucchini. The zucchini should release some water. Set aside and let it cool down for 30 minutes.
Transfer the drained zucchini on a plate and squeeze the garlic cloves out of their peel. Pull the zucchini pieces apart with two forks.
Stir in some fresh chopped mint leaves and dill. Add the lemon juice and a drizzle of olive oil.
Preparing In The Kitchen
Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
Wash and cut the zucchinis in half lengthwise and into ca. 6cm long pieces. Wash thyme, dill and mint and shake dry. Pluck the leaves from the stem and finely chop the leaves.
In a medium bowl, place the zucchini with the mint, thyme leaves, lemon zest, olive oil, salt and pepper. Mix till evenly coated.
Transfer the zucchini pieces onto the baking sheet with the cut side up and bake for ca. 15 minutes.
Add the garlic cloves, but leave them in their peel, next to the zucchinis and bake for additional 15 minutes, until the zucchini has softened.
Transfer everything to a colander and press the zucchini. The zucchini should release some water. Set aside and let it cool down for 30 minutes.
Transfer the drained zucchini on a plate and squeeze the garlic cloves out of their peel. Pull the zucchini pieces apart with two forks.
Stir in some fresh chopped mint leaves and dill. Add the lemon juice and a drizzle of olive oil.
