Char-grilled Zucchini with Lemon, Mint & Feta
Stacey Hawkins
4
5 minutes
10 minutes
146
Side Dish
This low-carb recipe is a breeze to whip up and transforms zucchini from bland to Wow! in just minutes! With a hint of smokiness, a zesty lemon dressing, and a fun crunch from feta and mint, it's perfect anytime—but it's especially tasty in summer and early fall when zucchini is at its peak.
Grill it up for a quick side or double the batch for a light, satisfying salad the next day. Bonus: the leftovers stay fresh for 4 days in the fridge!
Enjoy!
Stacey
Ingredients
1.5 lbs. fresh zucchini, skin on (preferably 2” in diameter or less)
4 tsp Stacey Hawkins Luscious Lemon Oil
zest and juice from ½ a lemon
2 tsp Stacey Hawkins Lit Garlic Seasoning
½ C reduced fat feta cheese
fresh mint leaves
Directions
Trim ends off zucchini and then cut lengthwise into ¼” strips.
In a large zipper bag, add the oil, zest and juice from the lemon and the Lit Garlic Seasoning. Massage to combine. Add the zucchini and toss in the marinade. Set aside for at least 1 hour, up to overnight to marinade. (Note: there is not a lot of marinade, so just do your best to coat the slices).
When ready to cook, heat an outdoor grill (or your broiler) to medium high heat. Remove the zucchini from the bag (reserve the leftover marinade) and place on grate. Cook for 2-4 minutes on each side, until zucchini has a lovely char- but is not burnt.
Arrange zucchini on a platter and drizzle with any leftover marinade. Top with feta cheese crumbles and mint leaves (shred these with your fingers for maximum flavor before adding to dish.) Serve warm, or chilled.
