Zucchini nests with goat’s cheese and lemon

Perfect for a light snack or weekend lunch.
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Ed loves cooking with cheese, but tonight he’s trying something a bit different, freeze-dried artisanal goat’s feta.

WATCH: Fast Ed’s Zucchini Nests with Goat’s Cheese and Lemon

Freeze-drying means you can keep this stuff in your pantry for up to 18 months, but we can’t wait that long so Ed’s going to cook a zucchini nest with a honey-feta mix that will be perfect for a light snack or weekend lunch.


  • 4 medium zucchini
  • 1 lemon
  • ½ red onion, shaved
  • 1 bunch flat-leaf parsley, leaves very finely chopped
  • ½ cup almond meal 
  • 2 cloves garlic, minced
  • Sea-salt flakes and freshly ground black pepper, to season
  • 150g marinated goat’s cheese, drained, oil reserved
  • 1 Tbsp honey
  • 2 Tbsp toasted breadcrumbs
  • 50g freeze-dried goat’s cheese (order online at
  • Grissini (Italian breadsticks) and radishes, to serve


  1. Use a vegetable spiraliser to make zucchini noodles. Zest lemon in fine strips, then segment flesh. Mix zucchini, zest, onion, parsley, almond meal and garlic. Season. Make 4 piles on a baking paper-lined oven tray. Make a well in the middle of each for nests.

  2. Preheat oven to 140°C fan-forced (160°C conventional). Mix cheese and honey with enough reserved oil to make a spreadable consistency. Spoon into nests. Top with lemon pieces. Bake for 15-20 minutes, until zucchini starts to brown.

  3. Carefully transfer nests to plates. Top with breadcrumbs and sprinkle with freeze-dried cheese. Serve with grissini and radishes.

zucchini nests with goats cheest and lemon fast ed
(Credit: Benjamin Dearnley)

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