Ingredients

The following ingredients have 1 Servings
  • 1 large zucchini squash
  • 2-4 TBSP feta cheese ((finely crumbled))
  • 1-2 TBSP fresh chopped basil
  • 1/8 tsp garlic powder
  • 1/8 tsp paprika
  • 1/8 tsp red pepper flakes ((optional))
  • 1-2 tsp lemon juice
  • olive oil (to taste)
  • salt (to taste)

Instruction

  • Preheat oven to 425 degrees F, or start up your grill! You can oven-bake them or toss them on the grill [foil-pouch style, of course!] along with some burgers or brats. I had a small child wrapped around my ankle so I baked.
  • Wash and slice you zucchini, skin on, into thin slices, but not all the way through
  • Help guide the process by lining up a chopstick on either side of the squash and cutting until you hit the stick. Resist the urge to play the zucchini accordion-style when you're done. I, um... broke my first one in half. Oops
  • Next grab your feta. You can leave it crumbled for texture or add it to a blender or food processor with a little bit of cream cheese or yogurt to make a creamy, cheesy spread. Both are delicious options; try one of each if you have extra squash handy.
  • Mix together feta, chopped basil, garlic powder, paprika, and red pepper flakes.
  • Set aside.
  • Lay your zucchini on a large sheet of aluminum foil and drizzle with olive oil and lemon juice, then smash as much of your feta mixture in between the zucchini rounds as you can.
  • Add a little extra on top and close your foil pouch.
  • Bake for 35 minutes for an al-dente zuke or 45-60 minutes for tender zucchini.