Location: Home > food > Grilled zucchini, feta and mint
Grilled zucchini, feta and mintPosted Jul 23rd 2007 9:30AM by Marisa McClellanFiled under: Dinner, Vegetarian, Vegetables, Recipes, GrillingAll across the country, zucchini and other summer squashes are taking over garden patches. They double in size overnight, leaving home cooks pondering new ways to use them up so that their families don't say to them, "You mean we're having squash? Again?" The following recipe has captured my attention as a terrific way to use a lot of your zucchini. It fancies up your basic grilled squash, and, coupled with a protein and a grain salad, would make a terrific meal. The grilling of the squash could be done outside, on a stove-top grill pan or even on a large George Foreman.3 pounds of zucchini and/or yellow squash (a few good sized pattypans would also work nicely here)1/4 cup of olive oil2 cups of crumbled feta1 large handful of mint leaves, choppedsalt and pepper to tasteSlice the zucchini/squash lengthwise, so that you have long, flat pieces that are between 1/4 and 1/2 inch thick (the thinner they are, the faster they will cook). Drizzle the oil over the squash slices so that they are all thinly coated on both sides. Grill on your device of choice, cooking until they develop some grill marks and are tender when poked with a fork. Lay grilled slices on a platter (or put three or four on each person's plate). Sprinkle with the salt, pepper, feta and mint.
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