Grilled zucchini with feta and pine nuts
A healthy side dish or appetizer for these warm summer days when outdoor cooking is welcome!
Servings: 4
Equipment
Ingredients
- 2 medium zucchini; sliced lengthwise into 1/4″ thin strips
- 1/4 cup extra-virgin olive oil + 1 tbsp for brushing
- 1 tsp finely grated lemon zest
- 2 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- Salt; and freshly ground black pepper
- 2 tbsp pine nuts
- 2 oz feta cheese crumbled
- Fresh basil leaves
Instructions
- Heat the grill to high heat. Brush the zucchini on both sides with olive oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
- In a small pan, toast the pine nuts on medium high heat until fragrant.
- Whisk together the Dijon mustard, lemon juice, lemon zest, and salt and pepper, to taste. Slowly whisk in the olive oil until emulsified.
- Drizzle the vinaigrette over the zucchini. Top with crumbled feta cheese, pine nuts and basil.
Nutrition
Calories: 210kcal | Carbohydrates: 5g | Protein: 4g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 181mg | Potassium: 286mg | Fiber: 1g | Sugar: 3g | Vitamin A: 255IU | Vitamin C: 21.1mg | Calcium: 86mg | Iron: 0.8mg
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