This Roasted Zucchini with Beets & Whipped Feta is a stunning dish that balances roasted vegetables, creamy whipped feta, and a touch of sweetness from honey. It’s simple enough for a weeknight dinner yet elegant enough for entertaining. Packed with summer harvest--inspired flavours, it’s nourishing, wholesome, and bursting with colour.

Whether you serve it as a side, appetizer, or a light main course, this recipe celebrates seasonal produce and proves that healthy cooking can be both delicious and beautiful.

Ingredients:

For the zucchini

• 2 large zucchinis, roughly chopped
• Salt
• 2 tbsp neutral cooking oil or ghee
• 2 beets, boiled, peeled and sliced
• 1 tbsp butter/ghee
• 1/4 cup pine nuts
• Salt and black pepper to taste

For the whipped feta :

• 5 oz feta
• 3/4 cup labneh or thick Greek yogurt
• 1 clove minced garlic
• Juice from half a lemon
• Zest of 1 lemon
• Salt to taste

To garnish:

• 1 tsp Honey (a small drizzle)
• Chiffonade of fresh herbs like basil, mint, lemon balm or your preference.

Instruction:

Salt and drain rough chopped zucchini. Preheat oven or air fryer to 375 F. Roast until golden. Set aside. Make whipped feta by combining the feta, labneh/yogurt, garlic, lemon juice and zest in a food processor. Whip until smooth.

In a hot sauté pan with butter slightly toast pine nuts then add roasted zucchini and beets with salt and pepper. Plate while warm and serve on top a dollop of whipped feta with a bit extra dolloped on top. Garnish of fresh herbs of choice and a small drizzle of honey.