Grilled Zucchini With Herb Salt And Feta Food

SAUTEED ZUCCHINI WITH FETA

Steps:

• In a 12-inch skillet, heat the oil on low. Slowly saute the zucchini and garlic, with a little salt, until golden and slightly caramelized, about 20 minutes. Season with salt and pepper. Mix in parsley or basil, cilantro and feta.

GRILLED ZUCCHINI AND BULGUR SALAD WITH FETA AND PRESERVED-LEMON DRESSING

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 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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

WW GRILLED ZUCCHINI WITH LEMON-HERB FETA

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.