Grilled zucchini with lemon-herb feta
Crumbled feta cheese
2 tbsp(s), minced
1 tbsp(s), extra virgin
Fresh lemon juice
2 medium, minced
4 small, about 680g (1 1/2 lbs)
- In a small bowl, combine feta, mint, oil, lemon juice, lemon zest and scallions; set aside.
- Trim ends off zucchini and slice in half lengthwise; slice each half into 4 or 5 chunks. Place zucchini on a baking sheet (or other flat surface) in a single layer; coat both sides with cooking spray and sprinkle with salt.
- Off heat, coat a grill rack or grill pan with cooking spray; heat over high heat. Cook zucchini, carefully flipping once, until grill marks are evident and zucchini is softened, about 3 to 4 minutes per side. Arrange zucchini slices on a platter and serve with reserved feta topping. Yields about 5 chunks zucchini and 15ml (1 tablespoon) feta topping per serving.