Recipe
September 2, 2024
Feta & Zucchini Skewers with Garden-inspired Salsa Verde
A light, vegetable-based skewer, complemented with salty cheese and topped with an herbaceous condiment.
Directions
Yield: Serves 2-4
- Prepare the Zucchini Ribbons: Use a y-peeler or a mandolin to peel the zucchini from top to bottom, creating long ribbons, stopping before you get too far into the seeds. (you can save the centers to puree into a soup or tomato sauce). Wrap each piece of feta with a zucchini ribbon. Skewer through the zucchini-wrapped feta, ensuring any loose ends are secured.
- Make the Salsa Verde: Roughly chop the parsley, basil, and chives. In a food processor, combine the vinegar, honey, and peppers. While the food processor is running, alternate between adding the chopped herbs and oil until the mixture is emulsified. Season with salt and pepper to taste. Reserve ½ cup of the salsa verde for serving. The remaining salsa can be stored in the fridge for up to 1 week or frozen for later use.
- Cook the Skewers: Preheat a flat top griddle or a large skillet over medium-high heat. Sear the skewers for about 30 seconds on each side until the zucchini is slightly softened and has turned golden brown marks. Plate the skewers and drizzle with the reserved salsa verde or serve the salsa verde on the side for dipping.
Author: Alexandra Whyte
Photographer:
courtesy of Rosewood Winery