Grilled Zucchini with Mint Pesto & Feta Recipe

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I love finding recipes that are not only delicious to eat, but are also good for you! Veria Living is all about finding healthy recipes that you will actually love to eat! And they have come up with some wonderfully delicious recipes for summer that will beg for you to eat them outside in the sunshine!

Peggy K is one of the people who come up with these great recipes for Veria Living. She specializes in makeing recipes that are not only good, but good for you. And this recipe for grilled zucchini will help rev up your digestion and get rid off a bulging tummy.

Not only is this a healthy side dish, but this Grilled Zucchini with Mint Pesto & Feta is a yummy side dish perfect for your next summer gathering!

Peggy K has a show on Veria Living called Peggy K’s Kitchen Cures. Registered holistic nutritionist, health educator and culinary consultant Peggy Kotsopoulos whips up healthy and delicious dishes that are both good … and good-for-you! Whether it’s Pumpkin Mousse or her famous Mediterranean Quinoa Salad, Peggy has the recipe for what ails you!

She also has two great cookbooks available on Amazon:

Kitchen Cures: Revolutionize Your Health with Foods that Heal

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Grilled Zucchini with Mint Pesto & Feta Recipe

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

This grilled zucchini recipe is packed full of taste and flavor.

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Ingredients

• 2 small zucchini
• 3 lightly packed cup fresh mint leaves
• 2 to 3 tablespoons extra-virgin olive oil plus more for grilling the zucchini
• 1/4 cup hemp seeds
• 3 cloves garlic
• 1 cup crumbled sheep or goat’s milk feta

Instructions

Trim the ends of the zucchini and slice them very thin with a knife or on a mandoline.


Rub the slices very lightly with olive oil.


Combine the mint, 2 tablespoons of the olive oil, hemp seeds and garlic in a food processor.


Process until the mint and garlic are finely chopped and the pesto is creamy. If necessary, add the remaining oil.
Preheat a grill pan or outdoor grill.


Grill the zucchini slices just until marked and softened, about 1 minute per side.


Arrange them on 4 plates, folding the slices in half lengthwise so they don’t lie flat on the plate, and scatter the feta over the zucchini.


Drizzle with some of the mint pesto and serve along with the remaining pesto in a separate dish.

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