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Recipe courtesy of Trisha Yearwood
From: Food Network Magazine

Grilled Zucchini with Herb Salt and Feta

  • Level: Easy
  • Yield: 4 servings
  • Total: 15 min
  • Active: 15 min
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Directions

  1. Combine 1/2 cup kosher salt and 1 1/2 teaspoons each dried oregano and thyme in a small bowl.
  2. Slice 3 medium zucchini lengthwise into 1/4-inch-thick planks; brush with olive oil and lightly sprinkle on both sides with some of the herb salt (reserve the remaining herb salt to use as an all-purpose seasoning). 
  3. Grill the zucchini over medium heat, flipping halfway through, until tender, about 5 minutes. Remove to a platter and sprinkle with crumbled feta.

Photograph by Ralph Smith

Categories:

Feta Zucchini Recipes Side Dish Summer Grilling

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1 Review
Add Your Review

Molly H.

Quite disappointed. I’m sure this recipe is delicious when made properly. However, my friend used the entire seasoned salt the recipe called for, which was entirely too much. We interpreted the “lightly sprinkling” of the seasoning to be technique of applying vs the amount.  One should be more specific when posting a recipe that you should only want to use 10% of the seasoning.  Put this in bold letters.  

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