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Grilled Zucchini Ribbons with Feta and Mint
- 2 medium green zucchini
- Olive oil
- Salt and pepper
- 1/2 cup feta, crumbled
- 1/2 cup fresh mint
- Using a mandoline, or sharp knife, slice zucchini lengthwise into thin strips, about 1/8" thick, discarding ends. Brush the slices with olive oil and season with salt and pepper to taste. Grill on a pre-heated BBQ or ridged cast iron skillet, about 2-3 minutes per side, until each of the slices are tender and lightly grill marked. Remove zucchini from the grill and onto a decorative serving platter and let cool slightly. Serve warm or at room temperature, and garnish with crumbled feta and mint leaves.
Grilled Zucchini Rolls with Goat Cheese, Basil and Olives
- 2 medium green zucchini
- olive oil
- salt and pepper
- 1/2 cup goat cheese
- 1/2 cup fresh basil, washed and chopped
- 1/4 cup Kalamata olives, finely chopped
- Using a mandoline, or sharp knife, slice zucchini lengthwise into thin strips, about 1/8" thick, discarding ends. Brush the slices with olive oil and season with salt and pepper to taste. Grill on a pre-heated BBQ or ridged cast iron skillet, about 2-3 minutes per side, until each of the slices are tender and lightly grill marked. Remove zucchini from the grill and place on a cooling rack. In a medium bowl, combine goat cheese, olives and basil and mix until blended. Spread a layer of the goat cheese mixture onto one side of each zucchini slice, and gently roll each piece, placing it seam side down. These make a tasty appetizer, a light lunch with a red pepper coulis and salad, or a lovely side dish for a grilled entrée.
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