GRILLED ZUCCHINI WITH FETA AND LEMON
This simple-to-prepare side is proof that a handful of ingredients can produce delicious results in a short amount of time. Feel free to use a mix of fresh zucchini and yellow summer squash to add a bit more color. You could toss in a small handful of fresh herbs to the feta mixture, using one herb or a mix of whatever you've got. This dish also easily double or triples if you're serving a crowd.
Categories Lunch,Dinner
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to high, or prepare high fire in charcoal grill.
- In small bowl, stir cheese, scallions, oil, and lemon zest for topping. Halve zucchini lengthwise and cut each half into 4 or 5 pieces. Transfer zucchini to large bowl. Lightly coat zucchini with nonstick spray. Season with salt and pepper and toss to coat.
- Grill zucchini, turning occasionally, until tender, charred, and marked from grill, about 6 minutes. Transfer zucchini to platter or serving bowl. Sprinkle with feta topping.
- Serving size: about 5 zucchini pieces and 1 heaping tbsp feta topping
Nutrition Facts : Calories 34 kcal
GRILLED ZUCCHINI WITH LEMON-HERB FETA
This quick side gives zucchini the star treatment. It is an ideal recipe to make when you already have the grill fired up or for a speedy indoor option in your grill pan. Resist the urge to flip the zucchini more than once, otherwise you won't get those coveted grill marks that bring so much flavor and visual appeal to this dish. The fresh flavor of mint complements the tangy feta, but you can substitute any fresh herb you like or have on hand. You'll need half of a lemon to yield the amount of zest and juice needed for this recipe.
Categories Lunch
Time 23m
Yield 6 servings
Number Of Ingredients 9
Steps:
- 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.
- Serving size: about 5 pieces zucchini and 1 heaping Tbsp feta topping
Nutrition Facts : Calories 30 kcal
GRILLED ZUCCHINI WITH HERB SALT AND FETA
Steps:
- For the herb salt: Combine the salt, oregano and thyme in a small bowl and mix to blend.
- For the grilled zucchini: Brush the zucchini planks on both sides with olive oil and sprinkle on both sides with some of the herb salt. Transfer the zucchini to a grill pan set over medium heat and cook until tender, about 5 minutes, flipping halfway through. Remove the zucchini to a serving plate and sprinkle with the feta.
Nutrition Facts : Calories 104 calorie, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 17 milligrams, Sodium 341 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Protein 4 grams, Sugar 4 grams
WW GRILLED ZUCCHINI WITH LEMON-HERB FETA
Given this recipe at my WW meeting and with all the Zucchini in my garden wanted something different to make. With it's tangy feta topping this fit the bill. It would also be good on grilled eggplant and pepper. Only 1 pointPlus value per serving
Provided by Bonnie G 2
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, cobine 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 on flat surface in single layer.
- Coat both sides with cooking spray and sprinle with salt.
- Off heat, coat grill rack or grill pan with cooking spray.
- Heat over high heat.
- Cook zucchini, flipping once until grill marks are evident and zucchini is soft, 3 to 4 minutes per side.
- Arrange on platter and serve with feta topping.
- Yields about 5-6 chunks zucchini and 1 tablespoon feta topping per serving.
Nutrition Facts : Calories 43.3, Fat 1.9, SaturatedFat 1.2, Cholesterol 6.3, Sodium 284.5, Carbohydrate 4.9, Fiber 1.5, Sugar 3.7, Protein 2.7
GRILLED ZUCCHINI AND FETA TOASTS
Though its flavor is subtle, zucchini absorbs seasonings readily, and develops deep complexity when grilled. In this recipe, the grilled squash is doused with a flavorful oil made with garlic, cumin and coriander. If you have extra time, marinate the grilled zucchini pieces in the spice oil for up to 24 hours to help build flavor. You can serve the dish hot off the grill, or prepare in advance, then serve at room temperature.
Provided by Sue Li
Categories dinner, lunch, quick, weeknight, appetizer, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Heat a grill or grill pan over medium-high and brush the grates clean, if grilling outdoors.
- With a small spoon, scrape the seeds from the middle of zucchini halves and discard. Rub zucchini with 2 tablespoons olive oil and season with salt and pepper. Place zucchini halves onto grill, cut-sides down, and cook until charred on both sides, turning halfway through, 10 to 15 minutes. Transfer grilled zucchini onto a cutting board, let cool slightly then cut into bite-size pieces.
- While zucchini grills, brush bread on both sides with 2 tablespoons olive oil. Grill until lightly charred on both sides, about 5 minutes. Transfer to a serving platter.
- While zucchini and bread grill, prepare the spice oil: Heat remaining 1/4 cup oil in a small saucepan over medium-low until hot. Stir in the garlic, cumin seeds, coriander seeds and red-pepper flakes, and remove from heat. The residual heat from the oil will cook the garlic and spices. Transfer spice oil to a large bowl, add grilled zucchini and toss to combine.
- Spoon zucchini over grilled bread and top with large pieces of feta. Serve with lemon wedges for squeezing on top.
GRILLED ZUCCHINI AND BULGUR SALAD WITH FETA AND PRESERVED-LEMON DRESSING
Charred zucchini pairs particularly well with the deep savory notes of preserved-lemon paste and the tang of creamy feta in this salad.
Provided by Hetty McKinnon
Time 45m
Yield 4 main-course servings or 6-8 side servings
Number Of Ingredients 13
Steps:
- Toast walnuts in a dry medium skillet over medium heat, tossing often, until golden brown, 8-10 minutes. Transfer to a cutting board and let cool. Coarsely chop.
- Wipe out skillet and toast bulgur, stirring often, until a shade darker and starting to smell like popcorn, about 3 minutes. Add ¼ tsp. salt and 2 cups water and bring to a boil. Reduce heat to low and simmer gently until liquid is almost completely evaporated, 8-10 minutes. Cover skillet and remove from heat. Let sit while you prepare the rest of the salad.
- Prepare a grill for high heat. (Or, heat a grill pan over high.) Trim ends of zucchini; slice lengthwise into long ¼"-thick planks. Set a wire rack inside a rimmed baking sheet and arrange zucchini in a single layer on rack (you can also do this in a large bowl if you don't have a wire rack). Drizzle with oil and season with salt. Toss zucchini, rubbing with your hands, to coat completely with oil.
- Grill zucchini, undisturbed, until grill marks appear, about 2 minutes. Turn over and grill on other side until grill marks appear, about 2 minutes. Return to wire rack (or a colander set in a bowl) to drain; let cool slightly, Transfer to a cutting board and slice on a diagonal into 1" pieces.
- Whisk preserved lemon paste, honey, garlic, and remaining ¼ cup oil in a large bowl to combine; season with pepper (lemon paste and feta should make it salty enough). Add bulgur and feta and toss to combine. Set some of zucchini, parsley, and mint aside for serving, then add remaining zucchini and herbs to salad; toss gently to combine. Taste and season with salt and pepper if needed.
- Transfer salad to a platter. Top with reserved zucchini and herbs. Scatter walnuts over. Serve salad with lemon wedges for squeezing over.
GRILLED ZUCCHINI SALAD WITH FETA, LEMON AND MINT
This dish is summer in a bowl. The zucchini, lemon, and fresh mint are perfect for barbecues, picnics or everyday lunches. Aleppo pepper, adds a great little kick to a very bright and fresh salad.
Provided by Danielle Alex
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the zucchini: Preheat a large grill pan over medium-high heat.
- Combine all of the zucchini with the oil and salt in a large bowl and toss to coat.
- Working in batches, grill the zucchini in a single layer until it starts to soften and grill marks appear on one side, about 4 minutes. Flip and repeat on the other side, about 2 minutes. Transfer to a separate large bowl.
- Meanwhile, for the vinaigrette: Combine the lemon zest, lemon juice, shallot, garlic, Dijon, and salt in a medium bowl and whisk together. While whisking, drizzle in the olive oil and sunflower oil. Whisk in the mint and Aleppo pepper.
- Add about 1/3 cup of the dressing to the zucchini and gently toss. Transfer to a serving plate.
- For serving, sprinkle the zucchini salad with the feta, mint, Aleppo pepper and flaky sea salt.
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