Basil Whipped Feta with Pan-Seared Zucchini
Creamy whipped feta infused with basil and lemon creates a luscious, tangy base for golden pan-seared zucchini ribbons or rounds. This dish captures the essence of Mediterranean simplicity — vibrant, fresh, and satisfying. Serve it warm or at room temperature with crusty bread or pita for dipping.
⏱️ Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
For the Basil Whipped Feta
1 cup crumbled feta cheese (about 150 g)
¼ cup Greek yogurt or cream cheese (for creaminess)
1 small garlic clove, grated or minced
1 tbsp fresh lemon juice
2 tbsp olive oil
¼ cup fresh basil leaves
Salt & black pepper, to taste
For the Pan-Seared Zucchini
2 medium zucchini, sliced into thin rounds or ribbons
1 tbsp olive oil
Salt and black pepper, to taste
½ tsp dried oregano or thyme (optional)
Squeeze of lemon juice
Optional Toppings
Crushed red pepper flakes (for mild heat)
Toasted pine nuts or almonds
Extra basil leaves
Drizzle of olive oil or honey for balance
Instructions
1. Make the Basil Whipped Feta
1. Add feta, Greek yogurt, lemon juice, olive oil, garlic, and basil to a food processor or blender.
2. Blend until smooth and creamy (1–2 minutes).
3. Taste and season with salt and pepper as needed.
4. Chill in the fridge while you cook the Zucchini
2. Pan-Sear the Zucchini
1. Heat olive oil in a large skillet over medium-high heat.
2. Add zucchini slices in a single layer (work in batches if needed).
3. Season with salt, pepper, and oregano.
4. Sear for 1–2 minutes per side until golden brown and slightly caramelized.
5. Finish with a squeeze of lemon juice for brightness.
3. Assemble
1. Spread the whipped feta on a serving plate or shallow bowl.
2. Arrange warm zucchini on top.
3. Garnish with basil, toasted nuts, or a light drizzle of olive oil (or honey for a sweet contrast).
Notes & Tips
For extra creaminess, add 1–2 tablespoons of ricotta cheese or cream cheese to the whipped feta.
Try adding a few mint leaves with the basil for a cooling twist.
You can also roast the zucchini instead of pan-searing for a hands-free version.
❓ Frequently asked questions FAQs
Q: Can I make the whipped feta ahead of time?
Yes! It keeps well for up to 3 days in the fridge. Just bring it to room temperature before serving.
Q: Can I use other vegetables?
Absolutely — roasted eggplant, bell peppers, or asparagus work beautifully with this whipped feta.
Q: Can I serve this as a dip?
Yes! Serve with pita chips, sourdough, or cucumber slices for a Mediterranean snack board.
Nutritional Information
Calories: 320 kcal
Protein: 10 g
Carbohydrates: 8 g
Fat: 27 g
Fiber: 2 g