Grilled Zucchini with Mint Pesto & Feta Recipe
This grilled zucchini recipe is packed full of taste and flavor.
Servings 2 servings
Calories 458kcal
Equipment
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
- ¼ Cup(s) hemp seeds
- 3 Clove(s) garlic
- 1 Cup(s) 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.
Nutrition
Serving: 1g | Calories: 458kcal | Carbohydrates: 16g | Protein: 16g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 28g | Cholesterol: 26mg | Sodium: 204mg | Fiber: 4g | Sugar: 10g
