The salty tang of feta goes really well with the sweet smokiness of the zucchini.
- 4 zucchini, sliced into 5 mm widths, lengthways
- olive oil for brushing
- salt and freshly milled black pepper
- 100 g crumbled goat's feta
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat a ridged pan over a high flame (or use a barbecue). While it heats, dip or brush the zucchini with olive oil and season well to taste. When the grill is hot, cook the zucchini to brown on each side. Place on a platter and sprinkle with the goat’s feta.