Zucchini and Feta Appetizer |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a quick and fun appetizer or light lunch served with crusty bread! You can use as much or as little olive oil as you like, but I suggest a good glug on each! Ingredients:
4 zucchini |
1 cup crumbled feta cheese |
8 tablespoons extra virgin olive oil |
sea salt (coarse) |
fresh ground pepper |
Directions:
1. Boil a large pot of salted water (not the dead sea, but put in a couple of TBSP of salt).
2. Cut the zucchini in half, lengthwise. Use a teaspoon to scrape out the seeds, to form a little canoe, if you will. Blanche the halves in the boiling water for a minute, remove and let drain on a paper towel for a few minutes.
3. Pre-heat your broiler/grill on high.
4. Fill each canoe with feta cheese (you don't have to use the whole cup up, but put a good amount in each) and broil for a couple of minutes. When the cheese has turned a little brown in spots, remove from the broiler.
5. Drizzle each with a TBSP of olive oil, a sprinkle of pepper and salt if you like, and serve with crusty bread (I like ciabatta, rubbed with garlic and a little olive oil.).
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