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Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Drain and rinse the chickpeas. Cut the zucchini into 1/2-inch rounds. Quarter and deseed the lemons. Halve the tomatoes. Halve the cucumbers lengthwise, then thinly slice crosswise. Peel 4 cloves of garlic. Roughly chop 2 cloves. Using a zester or the small side of a box grater, finely grate the remaining cloves into a paste. In a bowl, combine the halved tomatoes, sliced cucumbers, the juice of 4 lemon wedges, up to half the garlic paste (you will have extra), and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
Meanwhile, place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Add to the pot of boiling water. Cook, stirring occasionally, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 3 to 4 minutes per side, or until browned and softened. Turn off the heat.
Transfer the cooked zucchini to a plate; cover with foil to keep warm. Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
To the pot of cooked pasta, add the feta (crumbling before adding) and marinated tomatoes and cucumbers (including any liquid). Drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked zucchini, cooked chickpeas, cooked fish, and tzatziki. Enjoy!
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Drain and rinse the chickpeas. Cut the zucchini into 1/2-inch rounds. Quarter and deseed the lemons. Halve the tomatoes. Halve the cucumbers lengthwise, then thinly slice crosswise. Peel 4 cloves of garlic. Roughly chop 2 cloves. Using a zester or the small side of a box grater, finely grate the remaining cloves into a paste. In a bowl, combine the halved tomatoes, sliced cucumbers, the juice of 4 lemon wedges, up to half the garlic paste (you will have extra), and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
Meanwhile, place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Add to the pot of boiling water. Cook, stirring occasionally, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 3 to 4 minutes per side, or until browned and softened. Turn off the heat.
Transfer the cooked zucchini to a plate; cover with foil to keep warm. Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
To the pot of cooked pasta, add the feta (crumbling before adding) and marinated tomatoes and cucumbers (including any liquid). Drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked zucchini, cooked chickpeas, cooked fish, and tzatziki. Enjoy!
Tips from Home Chefs