Zucchini with Lemon-Herb Feta

Lemon-Herb Feta*
3 Tbsp. crumbled feta cheese
2 Tbsp. minced mint or basil leaves
1 Tbsp. extra-virgin olive oil
1 tsp. fresh lemon juice
1 tsp. lemon zest
2 medium scallions, thinly sliced

4 zucchini (about 1 1/2 lb.)
1/2 tsp. salt

Im a smal bowl, gently combine the feta, herbs, olive oil, lemon juice, lemon zest and scallions. Set aside

Trim ends off zucchini and slice in half lengthwise. Slice each half into 4 or 5 chunks. Place zucchini on a baking sheet and spray lightly with cooking spray (or with an olive oil spritzer). Sprinkle with salt. Grill zucchini, carefully flipping once, until grill marks are evident, about 3 or 4 minutes per side.

Arrange zucchini on a platter and sprinkle with reserved feta topping.

Serves 6 (each serving = 5 zucchini chunks and 1 heaping Tbsp. feta topping)
WW Points per serving: 1

*Make extra feta topping and use it on other vegetables such as bell peppers or eggplant.