Indulge in a culinary journey with our tantalizing grilled zucchini and feta toasts, a symphony of flavors that will delight your taste buds. These delectable toasts showcase the perfect balance of textures and tastes, featuring tender grilled zucchini, creamy feta cheese, tangy lemon zest, and a hint of aromatic herbs. Served on crispy toasted bread, each bite offers a satisfying crunch that complements the soft and flavorful fillings. This recipe provides detailed instructions for a vegetarian and vegan version of the dish, catering to diverse dietary preferences.
In addition to the classic grilled zucchini and feta toasts, we present variations that elevate this dish to new heights of culinary excellence. Discover the zesty twist of the lemon and herb toasts, where bright lemon and a medley of fresh herbs add a refreshing touch to the grilled zucchini and feta combination. For those who crave a smoky and robust flavor, the roasted red pepper and feta toasts offer a delightful blend of smoky red peppers, tangy feta, and creamy avocado.
And for a truly unique and flavorful experience, try our sun-dried tomato and pesto toasts. The sun-dried tomatoes impart a burst of sweetness and tang, while the aromatic pesto adds a layer of nutty and herbaceous flavor. Each variation promises a distinctive taste adventure, ensuring that every bite is a culinary delight.
GRILLED ZUCCHINI WITH FETA & PINE NUTS (EASY RECIPE)
This recipe of grilled zucchini with feta and pine nuts makes grilling out easy. Fire up the grill this summer and don't forget to add your veggies.
Provided by Ali Randall
Categories Side Dish
Time 20m
Number Of Ingredients 9
Steps:
- Slice the zucchini on a cutting board at an angle about 1/4 inch thick.
- Brush each side with olive oil and arrange the slices on a plate.
- Season with the zucchini with red pepper flakes, garlic, oregano and parsley.
- Apply cooking spray to the grill grates then preheat grill to medium heat.
- Grill zucchini slices for about 2 to 3 minutes per side until you see light grill marks.
- Arrange the grilled zucchini pieces on a serving platter and top with the feta cheese and pine nuts.
GRILLED ZUCCHINI WITH HERB SALT AND FETA
Steps:
- For the herb salt: Combine the salt, oregano and thyme in a small bowl and mix to blend.
- For the grilled zucchini: Brush the zucchini planks on both sides with olive oil and sprinkle on both sides with some of the herb salt. Transfer the zucchini to a grill pan set over medium heat and cook until tender, about 5 minutes, flipping halfway through. Remove the zucchini to a serving plate and sprinkle with the feta.
Nutrition Facts : Calories 104 calorie, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 17 milligrams, Sodium 341 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Protein 4 grams, Sugar 4 grams
GRILLED ZUCCHINI AND BULGUR SALAD WITH FETA AND PRESERVED-LEMON DRESSING
Charred zucchini pairs particularly well with the deep savory notes of preserved-lemon paste and the tang of creamy feta in this salad.
Provided by Hetty McKinnon
Time 45m
Yield 4 main-course servings or 6-8 side servings
Number Of Ingredients 13
Steps:
- Toast walnuts in a dry medium skillet over medium heat, tossing often, until golden brown, 8-10 minutes. Transfer to a cutting board and let cool. Coarsely chop.
- Wipe out skillet and toast bulgur, stirring often, until a shade darker and starting to smell like popcorn, about 3 minutes. Add ¼ tsp. salt and 2 cups water and bring to a boil. Reduce heat to low and simmer gently until liquid is almost completely evaporated, 8-10 minutes. Cover skillet and remove from heat. Let sit while you prepare the rest of the salad.
- Prepare a grill for high heat. (Or, heat a grill pan over high.) Trim ends of zucchini; slice lengthwise into long ¼"-thick planks. Set a wire rack inside a rimmed baking sheet and arrange zucchini in a single layer on rack (you can also do this in a large bowl if you don't have a wire rack). Drizzle with oil and season with salt. Toss zucchini, rubbing with your hands, to coat completely with oil.
- Grill zucchini, undisturbed, until grill marks appear, about 2 minutes. Turn over and grill on other side until grill marks appear, about 2 minutes. Return to wire rack (or a colander set in a bowl) to drain; let cool slightly, Transfer to a cutting board and slice on a diagonal into 1" pieces.
- Whisk preserved lemon paste, honey, garlic, and remaining ¼ cup oil in a large bowl to combine; season with pepper (lemon paste and feta should make it salty enough). Add bulgur and feta and toss to combine. Set some of zucchini, parsley, and mint aside for serving, then add remaining zucchini and herbs to salad; toss gently to combine. Taste and season with salt and pepper if needed.
- Transfer salad to a platter. Top with reserved zucchini and herbs. Scatter walnuts over. Serve salad with lemon wedges for squeezing over.
GRILLED ZUCCHINI AND TOMATOES WITH FETA SAUCE
Categories Cheese Tomato Vegetable Appetizer Side Vegetarian Quick & Easy Backyard BBQ Feta Zucchini Summer Grill/Barbecue Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 12
Steps:
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
- Purée feta, sour cream, water, lemon juice, and garlic in a food processor until smooth, then, with motor running, add 1 1/2 tablespoons oil in a slow stream. Add basil and salt and pepper to taste and pulse until just combined.
- Thinly slice zucchini lengthwise (just under 1/8 inch thick) using slicer. Toss zucchini and tomatoes (on the vine) in a large bowl with salt and remaining tablespoon oil. If using loose cherry tomatoes, thread onto skewers. Grill vegetables, in batches if necessary, on oiled grill rack, turning over once with tongs, until just tender, 3 to 5 minutes total per batch. Serve with sauce.
Tips:
- Choose fresh, firm zucchini: Look for zucchini that is deep green in color and has no blemishes. The zucchini should also feel heavy for its size.
- Slice the zucchini evenly: This will help the zucchini cook evenly. If the slices are too thick, they will take longer to cook and may not get as tender.
- Grill the zucchini over high heat: This will help to caramelize the zucchini and give it a slightly smoky flavor.
- Don't overcrowd the grill: If you overcrowd the grill, the zucchini will not cook evenly. Leave some space between each slice so that the air can circulate.
- Cook the zucchini until it is tender: You can check the doneness of the zucchini by piercing it with a fork. If the fork goes through easily, the zucchini is done.
- Top the zucchini toasts with your favorite toppings: Some popular toppings include feta cheese, tomatoes, onions, and herbs. You can also add a drizzle of olive oil or balsamic vinegar.
Conclusion:
Grilled zucchini and feta toasts are a delicious and easy-to-make appetizer or snack. They are perfect for summer parties or picnics. The zucchini is grilled until tender and slightly smoky, and the feta cheese adds a salty and tangy flavor. The toasts can be topped with your favorite toppings, such as tomatoes, onions, herbs, or a drizzle of olive oil or balsamic vinegar. With just a few simple ingredients, you can create a delicious and satisfying dish that everyone will enjoy.
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