Some olive oil and a bit of lemon dress up this veggie dish. But, the flavors of the zucchini and the feta come through as well, accented with the crunch of a few nuts and ribbons of fresh basil. This Charred Zucchini with Feta is a welcome addition to the summer recipe swap. Make it using fresh zucchini from the garden if you have it for an even better dish.
This wonderful dish can be made on the grill or in the oven and we give you directions for both below. For the oven you don’t need any special equipment, just some baking pans and parchment paper.
For the grill, you might want to cut your zucchini pieces a bit bigger just so there’s no chance of them escaping into the hot coals under the grate.
This recipe calls for 3 large or 5 small zucchini for the amount of toppings and dressing. You never can tell what will be waiting for you in the garden or in the store so that’s why there are two sizes listed. When I shopped for this recipe there were only small ones in the supermarket, so that’s what I had to work with. Though I personally think that the homegrown ones that have been left to get a bit larger have the most flavor.
I stuck with using some pine nuts for this recipe since they are a traditional to Italian recipes. With the garlic and the basil to me the pine nuts just fit in perfectly. But, you can use walnuts, almonds, or the nuts of your choice here. Bonus points for toasting them in the oven lightly first for more flavor.
This Charred Zucchini with Feta is wonderful on some toasted bread. Or serve it with some pasta. Or serve it as a side dish you your favorite summer bbq. It’s a taste of summertime in each bite!
Charred Zucchini with Feta
Diet: Vegetarian Gluten-Free
Ingredients
- 3 large or 5 small zucchinis, thickly sliced
- 1 1/2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoons fresh lemon juice
- 1 clove garlic, pressed
- 1/4 cup feta cheese, crumbled
- 1/4 cup chopped fresh basil
- 1/4 cup pine nuts (or nuts of your choice)
For oven:
- Preheat oven to 425˚F. In large bowl toss zucchini slices with olive oil. Spread zucchini onto single layer on lined baking sheets. Sprinkle with salt and pepper. Bake for 15 minutes, then turn oven to low broil. Broil for 3-5 minutes or until lightly charred on top.
For grill:
- Toss zucchini slices with olive oil and sprinkle with salt and pepper to taste. Place zucchini slices on medium-high grill and grill for 2-4 minutes each side or until charred lightly.
To finish:
- Combine lemon juice and garlic and toss with cooked zucchini. Add zucchini to serving dish, sprinkle with more salt and pepper if desired. Top with basil, feta cheese, and nuts.
- Optional: toast nuts in oven at 375˚F for 4-6 minutes before adding to zucchini. Serve with bread or pasta if desired.
Recipe adapted from Kalefornia Kravings and Love and Lemons