It being June, I’ve begun the summer rite of grilling. Never mind that it’s rained every day this week; we intrepid grillers have no fear of inclement weather. My grill is under cover on the porch anyway.
This recipe for grilled zucchini appeared in the same WW Magazine article as the grilled baby potato recipe I posted several days ago. Zucchini are always good grilled, but it’s the lemon-herb feta topping that makes this special. The topping is versatile: you can make it up to a day ahead and keep it in the fridge. You can also use your favorite herbs: mint, basil, oregano, parsley or a combination. (I used basil.) When you combine the feta ingredients, be sure to toss them very gently so as not to break up the feta. (See photo above.)
After enjoying this once, my guess is that you’ll want to make extra feta topping to use on whatever vegetables you find at the farmer’s market. It’s tangy, it’s lemony, it takes almost any summer vegetable out of the realm of the ordinary. Hey, we’re Weight Watchers. We don’t do ordinary.
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.