Calabrian Zucchini Feta
“Charred zucchini ribbons and salty feta cool the Calabrian chili fire.”
Calabrian Zucchini Feta balances fiery and fresh with effortless style. Thin zucchini ribbons are charred until smoky and layered over Calabrian chili oil, then scattered with salty feta crumbles, toasted pine nuts, and bright lemon zest. Fresh basil leaves add an herbal flourish. The result is a summer pizza that brings the heat without weighing you down.
Sauce
Calabrian Chili Oil BaseToppings
Base Cheese
mozzarella
Frequently Asked Questions
How do I make zucchini ribbons?
Use a vegetable peeler or mandoline to shave long, thin ribbons from the zucchini. Toss them with olive oil and grill or sear in a hot pan until charred on both sides. They cook in about 60 seconds per side.
Can I use goat cheese instead of feta?
Yes, crumbled goat cheese provides a similar tangy creaminess. It will be slightly milder and creamier than feta but works beautifully with the spicy chili oil and bright zucchini.
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