Zucchini and Feta Spread
Roasted zucchini, feta, and cream cheese make a smooth, savory spread with dill and garlic. Dill and garlic bring out the roasted zucchini flavor. Feta and cream cheese contribute protein and fat.
Finely chop the dill (20 g).
Wash the zucchini (500 g) and slice it into rounds. Place the zucchini and peeled garlic (20 g) on a tray and drizzle with olive oil (15 g).
Bake at 200°C for about 20 minutes, until the zucchini is tender. Let it cool slightly.
Transfer the roasted vegetables to a blender. Feta (80 g), cream cheese (100 g), lemon juice (5 g), dill, sea salt (3 g), and pepper mix (1 g) go into the blender as well. Mix the ingredients, then blend until smooth.
Chill the spread in the refrigerator for 1 hour. Then store it in a clean jar or container and use within 2–3 days.
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