Ingredients
Original recipe (1X) yields 4 servings
- 2 large zucchinis (about 10 ounces each)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped fresh rosemary, plus more for garnish
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3/4 cup shredded low-moisture part-skim mozzarella cheese
- 2 ounces feta cheese in brine, drained and crumbled (about 1/2 cup)
- 1 tablespoon hot honey
Directions
- Preheat oven to 450°F. Slice zucchinis on an angle into 24 (1/2-inch-thick) slices and place in a large bowl. Add oil, rosemary, onion powder and garlic powder; toss until the zucchini is well coated. Arrange in a single layer on a large rimmed baking sheet. Roast until tender-crisp, about 5 minutes.
- Meanwhile, stir mozzarella and feta together in a small bowl until combined. Remove the zucchini from the oven; flip the slices and top with the cheese mixture.
- Increase oven temperature to broil. Broil the zucchini until the cheese is browned and melted, about 3 minutes. Drizzle with hot honey; garnish with rosemary, if desired.
Nutrition Facts (per serving)
| 206 | Calories |
| 15g | Fat |
| 11g | Carbs |
| 9g | Protein |