By Carmel Karni — See the recipe
Grilled Zucchini with Marinated Feta
Anybody who has a garden is swimming in Zucchini sometime in mid summer. Here’s a delicious way to use some. This quick meze salad is more method than an actual recipe. It can be a full light meal with crusty bread (and some wine!) or a part of a larger summer spread.
Ingredients
- Feta cheese (preferably sheep or goat)
- Hot pepper flakes
- Dried oregano
- Lemon zest
- Olive oil
- 2 or 3 zucchini
- Salt
Directions
First, marinate your feta- cube some feta (about a half a cup of cubes is nice) Place the cheese in a bowl and drizzle with olive oil, you don’t need to fully submerge the cheese, but use at least a third of a cup of oil. Add a pinch of pepper flakes, a pinch of oregano and zest from about a half a lemon. Feel free to play with the marinade. Anything that sounds good probably is. Let sit for at least a half an hour, so that the flavors can mingle. Cut the zucchini into thin-ish slices, about a third of an inch. I like to cut them on the bias, the slices are pretty and a bit larger this way. Heat a grill pan (or a regular cast iron skillet) over medium heat, drizzle a little olive oil and place as many slices as would fit in one layer (you will need to do this in a few rounds) cook, undisturbed, for a couple of minutes, or until the zucchini turns soft and golden, with nice grill marks on it. then flip and cook the other side for another couple of minutes.. Lay the zucchini on a platter, sprinkle with salt and repeat this until all the zucchini is cooked. When ready to eat, use a spoon to evenly spread the feta over the zucchini and drizzle a little of the marinade oil on top of everything.
