Za'atar Roasted Zucchini And Red Pepper Hummus Recipe
Zucchini is a bit of a chameleon. It finds its way into baked goods, and it can even serve as a pasta substitute. It's a multi-purpose squash, and if you have ever tried growing zucchini, you know that it's easy to end up with quite a bit of it for a few months during the summer. Even if you're not struggling to use up all the zucchini from your garden, this za'atar roasted zucchini and red pepper hummus recipe from recipe developer Erin Johnson is a flavorful, zesty, and fuss-free way to see this shape-shifter of a squash in a new light.
"I love how easy and delicious this is," Johnson says. "In the summer, when the garden is producing a lot of zucchini, this is a great way to change it up!" In only 40 minutes, you can have the perfect side dish, sandwich filler, or savory snack. Let's get started!
Gather your ingredients for za'atar roasted zucchini and red pepper hummus
To make this za'atar roasted zucchini, you'll need three large zucchini. You'll also need three red onions, olive oil, kosher salt, black pepper, garlic powder, onion powder, and crumbled feta cheese.
And of course, you'll need 1 tablespoon of za'atar seasoning. Za'atar is a spice blend that is a staple in Middle Eastern cuisine, and though the exact blend may vary from region to region, Johnson notes that it's a "spice blend that typically includes ground sesame seeds, sumac, oregano, and a variety of other ingredients."
And last but not least, don't forget the red pepper hummus. Johnson prefers Sabra brand hummus, but feel free to use your hummus brand of choice. "I love the inclusion of hummus, but you can also omit it or substitute a different flavor," she says.
Combine the zucchini, onion, and spices
Preheat your oven to 400 F. Mix the zucchini spears and the red onion halves together in a large bowl or plastic bag. Pour the olive oil, za'atar, salt, pepper, garlic powder, and onion powder into the bowl or bag, and then toss all ingredients together until they are combined. Make sure the vegetables are coated in the oil and seasoning.
Roast the vegetables
Pour the mix of zucchini, onion, oil, and seasoning out onto a baking sheet in a single layer. Roast the zucchini for 35 minutes, or until the vegetables reach your desired level of tenderness.
Serve and store the zucchini
Spread the red pepper hummus over a serving dish, and add the roasted zucchini and red onions to the dish. Sprinkle 1 ounce of feta over the top, then you're ready to serve and enjoy. "I serve this with a casual dinner of grilled chicken or beef," Johnson says. "It's also great on a sandwich." Leftovers should last in the refrigerator for up to three days, but Johnson recommends against freezing this roasted zucchini.
- 3 large zucchini, sliced into spears
- 3 red onions, haves and cut into thirds
- ¼ cup olive oil
- 1 tablespoon za'atar seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 10 ounces roasted red pepper hummus
- 1 ounce feta, crumbled
- Preheat the oven to 400 F.
- Combine the zucchini and onions together in a large bowl or plastic bag.
- Pour the olive oil, za'atar, salt, pepper, garlic powder, and onion powder on top of the vegetables. Toss the ingredients together, making sure that the vegetables are evenly coated in the oil and seasoning.
- Pour the vegetables out onto a large baking sheet in a single layer.
- Roast the vegetables for 35 minutes or until the vegetables reach your desired level of tenderness.
- Spread the hummus out in a serving dish, and top it with the zucchini and onions. Sprinkle feta on top and serve.
| Calories per Serving | 391 |
| Total Fat | 28.6 g |
| Saturated Fat | 4.9 g |
| Trans Fat | 0.0 g |
| Cholesterol | 6.3 mg |
| Total Carbohydrates | 28.6 g |
| Dietary Fiber | 8.2 g |
| Total Sugars | 10.5 g |
| Sodium | 642.3 mg |
| Protein | 10.7 g |
