SHEET PAN ZUCCHINI, TOMATOES, & FETA
Here is a super simple weeknight recipe. Art gave it a B minus.
Ingredients
2 medium zucchini
1 pint grape or cherry tomatoes, halved
2 tablespoons olive oil, plus more for serving
2 teaspoons soy sauce
1 teaspoon ground cumin
¼ teaspoon red-pepper flakes
1 (6- to 8-ounce) block feta, broken into bite-sized chunks
Crusty bread, for serving
¼ cup fresh cilantro or basil leaves and tender stems (optional), gently torn or chopped
I baked some chicken thighs and cut them up into bite-sized pieces to add to the zucchini mixture after it had cooked. You could also add beans or tofu for vegetarian/vegan sources of protein.
Prep
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 is 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. (You can mix in your extra protein at this point, if using.)
Enjoy!
Original NYT Cooking Recipe here.