Savory Tiramisu with Zucchini, Feta, Mint, and Basil
A creative and elegant savory twist on tiramisu featuring layers of tender zucchini, creamy feta-mascarpone filling, fresh herbs, and crunchy crackers. Served in verrines, it’s a refreshing appetizer perfect for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 1 hour 27 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: No-bake, Assembly
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
2 medium zucchinis, diced
200 g feta cheese, crumbled
250 g mascarpone, at room temperature
2 tbsp plain yogurt
1 garlic clove, finely minced
10 fresh mint leaves, chopped (plus extra for garnish)
10 fresh basil leaves, chopped (plus extra for garnish)
100 g savory crackers (TUC or Ritz), lightly crushed
2 tbsp olive oil (plus a drizzle for serving)
Salt and freshly ground black pepper, to taste
Instructions
- Heat 1 tbsp olive oil in a skillet over medium heat. Add diced zucchini and sauté 5–7 minutes until tender. Season with salt and pepper, then cool.
- In a bowl, mix feta, mascarpone, yogurt, garlic, mint, and basil until creamy. Adjust seasoning.
- Assemble by layering crushed crackers, zucchini, and feta cream in glasses. Repeat layers, finishing with feta cream.
- Refrigerate at least 1 hour. Garnish with fresh herbs and a drizzle of olive oil before serving.
Notes
- Prepare up to 24 hours in advance for convenience.
- Swap feta with ricotta, goat cheese, or cream cheese.
- Lighten by reducing mascarpone and increasing yogurt.
- Add toasted pine nuts or walnuts for extra crunch.
- Always serve chilled, never reheated.
Nutrition
- Serving Size: 1 verrine
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg
