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Grilled Zucchini with Feta, Pumpkin Seeds, Mint and Lime Juice
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| MAKES 4 SERVINGS START TO FINISH: 20 MINUTES | |
| 4 medium | zucchini |
| Extra-virgin olive oil, for brushing and drizzling | |
| Kosher salt | |
| ⅓ cup | crumbled feta cheese |
| 2 tablespoons | pumpkin seeds, toasted |
| Mint leaves, torn, for garnish | |
| 1 | lime, halved |
1. Prepare a medium-hot fire in your grill.
2. Trim the zucchini and slice them in half lengthwise. Using a mandoline, cut the halves into ⅛-inch-thick slices. Lightly brush the slices with olive oil and sprinkle with salt. Working in batches, arrange the slices on the grill and cook until they soften and grill marks appear on one side, about 2 minutes.
3. Divide the slices among four plates. Sprinkle with the feta cheese and pumpkin seeds. Garnish with the mint leaves, then finish each serving with a squeeze of lime juice and a drizzle of olive oil. Season to taste with salt and serve immediately.
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