Botanically speaking zucchini are actually a fruit, being the swollen ovary of the female zucchini flower. This remarkable 'fruit' can be steamed, boiled, grilled, stuffed, baked, barbequed, fried, baked into a bread, incorporated in a soufflé, shredded for delicious fritters or battered as tempura. In short, zucchini are amazingly versatile little things, plus they're also low in calories. Let's not forget the zucchini's delectable golden blossoms, prized by many as a culinary delicacy. The word zucchini comes from the Italian 'zucchino' which means small squash, and come in many shapes and sizes, but the small green zucchini is the best known and most popular of the summer squashes. With a natural sweetness when cooked, Grilled Zucchini with Feta and Mint is one of the mist delicious summer recipes, fabulous served with grilled fish or chicken.
Grilled Zucchini with Feta and Mint
2 medium green zucchini
Maldon salt and fresh ground black pepper
1/2 cup feta, crumbled
1/2 cup fresh mint
Using a sharp knife, slice zucchini on a diagonal into 3/8" thick slices, discarding the ends. Brush the slices with olive oil and season with salt and pepper to taste. Grill on a pre-heated BBQ or ridged cast iron frying pan, about 3-4 minutes per side, until each of the slices are tender and lightly grill marked. Remove zucchini from the grill and onto a decorative serving platter and let cool slightly. Serve warm or at room temperature, garnished with crumbled feta and mint leaves.