Ingredients
Equipment
Method
- Heat olive oil in a skillet over medium heat, then add minced garlic and sizzle for a moment.
- Toss in the diced zucchini and cook for 8-10 minutes until tender but still slightly crunchy.
- Drain any excess moisture from the zucchini and let it cool completely.
- In a bowl, mash the feta with a fork until crumbly, then add mascarpone, heavy cream, lime juice, and lime zest.
- Stir in chopped dill and season with salt and pepper, adjusting to taste.
- Crush the crackers or toast slices into coarse crumbs and spread an even layer at the bottom of each serving glass.
- Layer the crushed crackers, followed by zucchini, and top with the mascarpone mixture. Repeat layers and finish with a dollop of cream.
- Garnish with extra dill and cover the glasses with plastic wrap. Refrigerate for at least 2 hours before serving.
Nutrition
Calories: 320kcalCarbohydrates: 15gProtein: 10gFat: 25gSaturated Fat: 12gCholesterol: 85mgSodium: 400mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg
Notes
Feel free to swap zucchini for eggplant or bell peppers if desired. For a gluten-free version, use gluten-free crackers or bread. Use high-quality fresh ingredients for the best flavors. Don’t skip the fresh dill—it really elevates the dish! If prepping ahead, assemble everything except the crackers for optimal crunch. The resting time is crucial for flavor melding, so don't rush it. Enjoy this unique twist on a classic at your next gathering!
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