Sheet-Pan Zucchini, Tomatoes and Feta

Edit
Sheet-Pan Zucchini, Tomatoes and Feta

The star of this speedy supper is the golden-topped, lightly scorched feta that remains irresistibly spreadable and melty when sliced. Thanks to the direct heat of the broiler, charred and burst tomatoes add juiciness to the sheet pan, along with tender zucchini spears. You could also scatter some arugula or baby spinach over the ingredients, gently tossing to wilt, and eat this dish right out of the pan with some bread for a warm, late-summer salad. During other times of year, you could swap the zucchini for asparagus or broccolini.

Rating

Ingredients

  • 2medium zucchini
  • 1pint grape or cherry tomatoes, halved
  • 2tablespoons olive oil, plus more for serving
  • 2teaspoons soy sauce
  • 1teaspoon ground cumin
  • 1/4teaspoon red-pepper flakes
  • 1(6- to 8-ounce) block feta, broken into bite-size chunks
  • Crusty bread, for serving
  • 1/4cup fresh cilantro or basil leaves and tender stems (optional), gently torn or chopped
Set base servings to enable scaling:

Directions

Heat the broiler with a rack 6 inches from the heat source. Trim the zucchini tips then quarter each zucchini lengthwise. Cut out and discard the seeded, center strip of each spear as best you can.

On a sheet pan, toss the zucchini and tomatoes with the olive oil, soy sauce, cumin and red-pepper flakes. Arrange the zucchini skin-side down.

Broil until the zucchini is darkened in spots and tomatoes are starting to break down, 3 to 4 minutes, depending on the strength of your broiler. (If you find that one side is darkening faster than the other, then rotate your pan halfway for more even cooking.)

Remove from the oven, turn the zucchini and tomato pieces over. Tuck the feta chunks in the empty spaces in between. Return under the broiler until most of the feta is lightly golden on the top, the zucchini easily pierced with a fork and most of the tomatoes have broken down, 3 to 4 minutes. Add the bread to another sheet pan on a lower rack to warm up, if desired.

Turn some of the zucchini pieces over, if you’d like. Top with the herbs, if using, and serve with bread and a final drizzle of olive oil, if desired.

Nutrition

Info
Trans Fat: 0 gramsFat: 19 gramsCalories: 268Saturated Fat: 8 gramsUnsaturated Fat: 9 gramsSodium: 796 milligramsSugar: 6 gramsFiber: 3 gramsCarbohydrate: 16 gramsProtein: 11 grams
Sheet Pan

Source: https://cooking.nytimes.com/recipes/1024527-sheet-pan-zucchini-tomatoes-and-feta