This is my new favourite summer side dish. I can cook it in minutes for a midweek meal, plus I can cook it in advance as the side dish for a picnic – it keeps really well and the flavours almost get better. I sometimes lay it on a bed of rocket or shredded kale, and top it with some meatballs or kebabs ready for a picnic and covering everything in one container.
Double or triple the quantity depending on how many guests you are serving – cook the zucchini in batches.
Another idea is you can layer all the ingredients on some Turkich pide bread and bake in a med-hot oven for 10 - 15 minutes.
Pictured: Grilled Zucchini with Feta Chilli and Fresh Herbs3 zucchini, not too large as the smaller ones taste better and are not as watery
30g feta, I prefer goats milk feta, any will work though
2 small red chillies, seeds removed and finely diced
Grated zest of ½ lemon
2 – 3 tbsp of your favourite fresh herbs, shredded – mint, parsley, basil, coriander especially work
Slice the zucchini length ways into reasonably thick slices, you do not need a mandolin for this. Try to aim for 4 slices from each zucchini at least ½ cm thick.
Prepare your chillies and herbs.
Heat a grill pan to med-high and add a good splash of light olive oil or vegetable oil. Once the pan is hot add the zucchini and fry a few minutes each side – you are trying to soften a little but still keep a firm shape – do not over-cook, this dish is better if the zucchini stays firm. Charr quickly and hopefully you have a pan that can add the beautiful lines too as it looks wonderful on the plate.
Lay the zucchini in your dish or on a bed of rocket or shredded kale/spinach if using and sprinkle over the feta, chilli, lemon zest and herbs – serve or let cool and pack away for a picnic.
Serves 2
Pictured: Grilling the zucchini