hot honey butter zucchini over creamy feta

the PERFECT side for your next bbq

⏱️ TOTAL: 30 mins

🍽️ SERVES: 4-6 | DIFFICULTY | 🟢🟢 | DISHES: 🟢🟢

Browse all my recommended tools in one place: Complete Kitchen Collection.

• Chef’s knife

• Cutting board

• Large frying pan

• Tongs

• Mini food processor

• Microplane for zesting lemon and garlic

For the zucchini:

• 2 large zucchinis, roughly chopped

• salt

• 2 tbsp avocado oil

• 3 tbsp butter

• 1/4 cup pistachios

• 1 tbsp white wine vinegar

• 1 tbsp hot honey

For the whipped feta labneh base:

• 5 oz feta

• 3/4 cup labneh

• 1 clove minced garlic

• zest of 1 lemon

• small squeeze of lemon juice

To finish:

• thinly sliced mint (about 2 tbsp)

1. Prep your zucchini

• roughly chop your zucchini into large chunks and add to a colander.

• toss with salt and set in sink for about 10-15 minutes while you prep everything else.

2. Prep your whipped feta labneh

• to a small food processor, add everything and whip until smooth: 5 oz feta, 3/4 cup labneh, 1 clove minced garlic, zest of 1 lemon and a small squeeze of lemon juice. Set aside but leave at room temp.

• If prepping this portion in advance, bring it to room temp before serving or the sauce separates when the warm zucchini hits it.

3. Prep the rest

• slice mint into thin strips.

• roughly chop pistachios.

3. Cook your zucchini

• heat 1 tbsp in a large fry pan over medium high heat. Rinse the salt off your zucchini and pat dry.

• in 2 batches, cook zucchini until golden on most sides, for about 2-3 minutes max or it will get mushy.

• once all zucchini is cooked, return it all to pan and add 3 tbsp butter, toss in the zucchini and let slightly brown.

• add in 1 tbsp white wine vinegar and toss, then add chopped pistachios and 1 tbsp hot honey and toss to coat.

4. Assemble

• to your serving plate, layer your whipped feta, then top with warm zucchini and sauce. Finish with fresh mint.

⏰ prepping in advance: make your whipped feta labneh up to a few days in advance, just be sure to bring it to room temp before serving or the sauce will split when the warm zucchini hits it.

🧊storing: ideally eaten immediately, but this is also great at room temp so perfect for a long dinner! No worries if it sits out for a bit before eating.

⚠️ Important Note: if a substitute isn't listed below, I don't recommend omitting or replacing that ingredient, as it will significantly alter the final dish.

For the zucchini:

• Avocado oil: any neutral oil

• Pistachios: can skip

• White wine vinegar: sub apple cider vinegar

• Hot honey: regular honey is fine

For the whipped feta labneh base:

• Labneh: sub thick greek yogurt and 1 tsp honey

To finish:

• Mint: fresh basil is also great here

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!