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When faced with an abundant zucchini crop, we used to preheat our oven and start making bread. But after trying this genius recipe from chef Rebecca Boice, we’re set on grilling our squash instead. At Toast Kitchen + Bar, the Oakland chef brings out the vegetable’s inherent sweetness with a quick trip to the grill. Creamy feta, crunchy pumpkin seeds and a spark of mint and lime juice complete a grill-kissed dish we’ll be serving as a side and stand-alone salad as long as our zucchini supply lasts.
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