Amazing, Easy, Fast Zucchini Salad (cold or hot)

Grilled Zucchini with Feta, Pumpkin Seeds, Mint and Lime Juice

Recipe adapted from Rebecca Boice, Toast Kitchen + Bar, Oakland, California.

• Makes 4 servings
• Start to Finish: 20 minutes

Ingredients

4 medium zucchini

Extra-virgin olive oil, for brushing and drizzling

Kosher salt

⅓ cup crumbled feta cheese

2 tablespoons pumpkin seeds, toasted

Mint leaves, torn, for garnish

1 lime, halved

Directions

1. Prepare a medium-hot fire in your grill (you can also roast in the oven).
2. Trim the zucchini and slice them in half lengthwise. Using a mandoline or a really sharp knife, cut the halves into ⅛-inch-thick slices. Lightly brush the slices with olive oil and sprinkle with salt. Working in batches, arrange the slices on the grill and cook until they soften and grill marks appear on one side, about 2 minutes.
3. Divide the slices among four plates. Sprinkle with the feta cheese and pumpkin seeds. Garnish with the mint leaves, then finish each serving with a squeeze of lime juice and a drizzle of olive oil. Season to taste with salt and serve immediately.