Best Grilled Zucchini And Feta Toasts Recipes

GRILLED ZUCCHINI WITH HERB SALT AND FETA

Grilled Zucchini with Herb Salt and Feta image

Provided by Trisha Yearwood

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 cup kosher salt
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
3 medium zucchini, ends trimmed, sliced lengthwise into 1/4-inch-thick planks
Olive oil, for brushing
1/2 cup crumbled feta cheese

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 FETA TOASTS

Grilled Zucchini and Feta Toasts image

Though its flavor is subtle, zucchini absorbs seasonings readily, and develops deep complexity when grilled. In this recipe, the grilled squash is doused with a flavorful oil made with garlic, cumin and coriander. If you have extra time, marinate the grilled zucchini pieces in the spice oil for up to 24 hours to help build flavor. You can serve the dish hot off the grill, or prepare in advance, then serve at room temperature.

Provided by Sue Li

Categories dinner, lunch, quick, weeknight, appetizer, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 11

Ingredients

4 medium zucchini (about 1 pound), trimmed and halved lengthwise
1/2 cup olive oil
Kosher salt and black pepper
4 thick slices country or sourdough bread
4 garlic cloves, thinly sliced
1 teaspoon cumin seeds, lightly crushed
1 teaspoon coriander seeds, lightly crushed
1 teaspoon red-pepper flakes
Grilled bread, for serving
3 ounces feta, crumbled into large pieces
Lemon wedges, for serving

Steps:

Heat a grill or grill pan over medium-high and brush the grates clean, if grilling outdoors.
With a small spoon, scrape the seeds from the middle of zucchini halves and discard. Rub zucchini with 2 tablespoons olive oil and season with salt and pepper. Place zucchini halves onto grill, cut-sides down, and cook until charred on both sides, turning halfway through, 10 to 15 minutes. Transfer grilled zucchini onto a cutting board, let cool slightly then cut into bite-size pieces.
While zucchini grills, brush bread on both sides with 2 tablespoons olive oil. Grill until lightly charred on both sides, about 5 minutes. Transfer to a serving platter.
While zucchini and bread grill, prepare the spice oil: Heat remaining 1/4 cup oil in a small saucepan over medium-low until hot. Stir in the garlic, cumin seeds, coriander seeds and red-pepper flakes, and remove from heat. The residual heat from the oil will cook the garlic and spices. Transfer spice oil to a large bowl, add grilled zucchini and toss to combine.
Spoon zucchini over grilled bread and top with large pieces of feta. Serve with lemon wedges for squeezing on top.

GRILLED ZUCCHINI WITH ROSEMARY AND FETA RECIPE - (4.4/5)

Grilled Zucchini with Rosemary and Feta Recipe - (4.4/5) image

Provided by PattiB

Number Of Ingredients 8

Ingredients

3 medium zucchini, unpeeled, cut on a sharp bias into long slices about 1/2 inch thick
2 medium yellow squash, unpeeled, cut on a sharp b ias into long slices about 1/2 inches thick
1 small yellow onion, cut into wedges with root end intact
Ground black pepper to taste
2 Tbsp olive oil
2 Tbsp fresh lemon juice
2 Tbsp finely chopped fresh rosemary
1/4 cup crumbled feta cheese

Steps:

Coat grill rack with nonstick cooking spray. Preheat grill to medium. In a large shallow dish, combine zucchini, squash and onion. Season with pepper to taste. Drizzle with oil and lemon juice; toss to coat. Place vegetables on grill rack. Grill 4 minutes per side. Remove from grill and sprinkle with rosemary and cheese. Serve warm or at room temperature.