This fried zucchin is better with feta and dill than I ever imaginedand I honestly can’t stop making it. Our recipe is fast, simple and incredibly delicious.

Our simple ground zucchini recipe creates a delicious and healthy side dish with feta and dill, which I cannot honestly stop. We will use high stoves to fry zucchini so that it turns it tender, but not mushrooms or mushrooms. Fried zucchin is delicious on your own, but you will add garlic, feta and dill with this recipe that lasts it to the next level.

I bet after trying this recipe, it will be repeated. It happened to us and I’m not mad about it. That’s far away from one of my favorite Represents the recipes in the blog. For more zucchini inspiration, see our quick Sauté zucchinior try it raw, I highly recommend our newest Zucchini saladAuthority

The main components

• Zucchini. I like to use medium zucchini when they fry them bigger, the more “squashy” and “squishy” they get in the middle. Look for a solid zucchini with a smooth skin for this recipe.
• Olive oil. I love the olive oil taste with this recipe, but feel free to exchange your daily cooking oil. Avocado’s oil is great.
• Garlic. We fry our zucchin with a little ground garlic, which means that you will get a beautiful kick of garlic flavor. I use one clove but feel free.
• Feta and dill. The fried zucchin itself is beautiful, but we take this recipe with Feta and fresh fennel. I really can’t get enough. Goat cheese or even mozzarella are good substitutes. You can leave the fennel or replace another fresh grass like Chives, Parsley or Basil.

How to make fried zucchini feta

When frying zucchini, remember this. Use high temperatures. I’m on fried zucchini for porky zucchini 425 ° F Furnace: Or, if you feel brave, go 450 ° F and fry a few minutes less.

If your furnace has a parameter using convection is a great idea. We do not change the oven temperature. Instead, we follow zucchini and assume it will take a few minutes less to fry.

For this fried zucchini recurrence I cut into pieces of pieces of pieces of my zucchini and peel it. (Peeled zucchini becomes mushrooms and does not have a crunch).

I fry them in the oven with garlic and olive oil until you see a few brown spots begin to appear. Then I throw in some feta and cut the baking sheet to the oven, another few minutes, so it warms. Finally, I dispel fresh dill and enjoy.