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 Grilled Zucchini with Feta and Mint Recipe
The purpose of this summer vegetable festival depends on you: a warm salad, a hot or cold side dish, a light dinner - everything is possible. This dish perfectly combines sweet crispy zucchini with salty feta cheese, cool mint and rich taste of dried tomatoes. Dried tomatoes are easy to replace with sliced fresh tomatoes, the main thing is that they are very ripe and tasty.
Course Dinner Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Let's get down to the zucchini: wash, cut off both ends and cut into rather large slices / cubes. Fold into a large container, very carefully season with salt and pepper, pour 2-3 tablespoons of olive oil and pass a clove of garlic through the press (you can without it). Mix gently.
    Let's get down to the zucchini: wash, cut off both ends and cut into rather large slices / cubes. Fold into a large container, very carefully season with salt and pepper, pour 2-3 tablespoons of olive oil and pass a clove of garlic through the press (you can without it). Mix gently.
  2. Preheat a dry frying pan, fry over high heat, turning the pieces of zucchini until ruddy stripes form. The vegetable should remain very crispy, do not overdo it, otherwise it will turn into an unpleasant porridge. It takes me literally 3-4 minutes for each serving. Put it in a suitable form.
    Preheat a dry frying pan, fry over high heat, turning the pieces of zucchini until ruddy stripes form. The vegetable should remain very crispy, do not overdo it, otherwise it will turn into an unpleasant porridge. It takes me literally 3-4 minutes for each serving. Put it in a suitable form.
  3. For the filling, finely chop the dried tomatoes (or fresh), crumble the feta, chop the greens. Squeeze the juice out of half a lemon and grate its zest (of course, the lemon must first be washed in warm water with a brush). Add a spoonful of good olive oil, a little freshly ground pepper and mix.
    For the filling, finely chop the dried tomatoes (or fresh), crumble the feta, chop the greens. Squeeze the juice out of half a lemon and grate its zest (of course, the lemon must first be washed in warm water with a brush). Add a spoonful of good olive oil, a little freshly ground pepper and mix.
  4. Put the dressing in a slide on the ready-made zucchini, mix already under the table. The dish is also very tasty when cold.
    Put the dressing in a slide on the ready-made zucchini, mix already under the table. The dish is also very tasty when cold.
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