3 Tbsp crumbled feta
2 Tbsp minced mint leaves
1 Tbsp extra-virgin olive oil
1 tsp fresh lemon juice
1 tsp lemon zest
2 medium scallions, minced
4 small zucchini (about 1 ½ lb)
½ tsp kosher salt
1. In a small bowl, combine feta, mint, oil, lemon juice, lemon zest and scallions; set aside.
2. Trim ends off zucchini and slice in half lengthwise; slice each half into 4 or 5 chunks. Place zucchini on a baking sheet (or other flat surface) in a single layer; coat both sides with cooking spray and sprinkle with salt.
3. Off heat, coat a grill rack or grill pan with cooking spray; heat over high heat. Cook zucchini; carefully flipping once until grill marks are evident and zucchini is softened, about 3 to 4 minutes per side. Arrange zucchini slices on a platter and serve with reserved feta topping.
Note: If you prefer other fresh herbs, feel free to substitute them in this recipe. Oregano, parsley and basil (or any combination of the three) would be delicious additions to the feta topping.
Per Serving (5 chunks zucchini and 1 heaping Tbsp feta topping): 49 cal, 4 g total fat, 1 g sat fat, 220 mg sod, 3 g total carb, 2 g sugar, 1 g fib, 2 g prot. PPV: 1