Playing With Fire
Print Recipe
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.
Ingredients
4 medium zucchini
Extra-virgin olive oil, for brushing and drizzling
Kosher salt
⅓ cup crumbled feta cheese
2 tablespoons pumpkin seeds, toasted
Mint leaves, torn, for garnish
1 lime, halved
Directions
1. Prepare a medium-hot fire in your grill.
2. Trim the zucchini and slice them in half lengthwise. Using a mandoline, cut the halves into ⅛-inch-thick slices. Lightly brush the slices with olive oil and sprinkle with salt. Working in batches, arrange the slices on the grill and cook until they soften and grill marks appear on one side, about 2 minutes.
3. Divide the slices among four plates. Sprinkle with the feta cheese and pumpkin seeds. Garnish with the mint leaves, then finish each serving with a squeeze of lime juice and a drizzle of olive oil. Season to taste with salt and serve immediately.
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
