The purpose of this vegetable holiday of summer is up to you: warm salad, hot or cold side dish, light dinner, everything is possible. This dish perfectly combines sweet crispy zucchini with salted feta cheese, cool mint and rich taste of dried tomatoes. Dried tomatoes can be easily replaced with chopped fresh tomatoes, the main thing is that they are very ripe and tasty.
Let us start to zucchini: wash, cut off both ends and cut into fairly large slices/cubes. Fold in a large container, very carefully add salt and pepper, pour 2-3 tablespoons of olive oil and pass through the press garlic clove (you can without it). Gently mix.
Heat a dry frying pan, fry over high heat, turning over pieces of zucchini to rosy stripes. 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 per batch. Fold into a suitable dish.
For the filling finely chop the sundried tomatoes (or fresh), crumble feta, chop the greens. Squeeze the juice of half a lemon and grate its zest (of course, the lemon must be pre-washed in warm water with a brush). Add a spoonful of good olive oil, a little freshly ground pepper and mix.
Dressing slide to put on the finished zucchini, mix already at the table. The dish is also very tasty cold.