Grilled Zucchini with Quick Tomato-Olive Sauce and Feta Cheese

An Edible Mosaic-- Grilled Zucchini with Quick Tomato-Olive Sauce and Feta Cheese

Ingredients for Grilled Zucchini

  • 2 medium-large zucchini (about 1/4 lbs./570 g), ends trimmed off and sliced lengthwise into 1/4-inch thick plans
  • Olive oil
  • Salt and black pepper

Ingredients for Tomato-Olive Sauce

  • 2 teaspoons olive oil
  • 2 cloves garlic, crushed or grated
  • 1 (14.5 oz.) can diced tomatoes, with about 1/4 of the juices drained off
  • 3/4 teaspoon dried oregano or 1½ teaspoons minced fresh oregano
  • 1/4 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup California Black Ripe Olives, drained and halved

Toppings

  • 2 oz. (60 g) crumbled feta cheese

Directions

  1. For the zucchini, lightly brush each plank with olive oil and sprinkle with a little salt and pepper. Grill briefly until golden grill marks form and it starts to soften, being careful not to overcook or it will get mushy.
  2. For the sauce, add the olive oil to a medium skillet over medium heat. Add the garlic and cook 1 minute, stirring constantly, then add the tomato, oregano, sugar, salt, and black pepper. Bring up to a boil, then cook until thickened, about 3 minutes, stirring frequently. Turn off the heat and stir in the olives.
  3. Transfer the zucchini to a serving platter, top with the tomato sauce, sprinkle on the feta, and serve.
Recipe by:

An Edible Mosaic