Grilled Zucchini Salad with Feta and Toasted Almonds

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese is lower in fat, while ricotta is often more affordable.

toasted almonds

🥗Healthier: toasted sunflower seeds

💰Cheaper: toasted peanuts

Sunflower seeds are lower in calories, and peanuts are typically less expensive.

Cut the ends from the zucchini and slice lengthwise with a mandolin to create ribbons, about 1/8 inch thick.

Place the zucchini ribbons on a sheet pan lined with paper towel and season with salt. Leave for about 15-20 minutes.

Blot the zucchini ribbons with a paper towel and then place in a bowl.

In a large frying pan over medium heat, add almonds and toast for 4-5 min, tossing frequently until golden brown. Place in a bowl and set aside.

Finely chop about ¼ cup of fresh parsley. Set aside.

In a large bowl add zucchini ribbons, season with freshly cracked pepper and salt, add extra virgin olive oil and gently mix to coat the zucchini ribbons.

Grill zucchini ribbons on the BBQ or on a grill pan until tender and grill marks appear, about 2 minutes per side.

On a large serving dish, spread grilled zucchini ribbons and top with feta, toasted almonds, parsley, lemon zest, lemon juice and a drizzle of fresh extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens