In case I’ve never shared this with you I am crazy about the zooooks. I grew up eating my mom’s wonderful sauté of yellow squash and zuccchini that was a regular staple in our house and I find myself picking up zucchini whenever I can. And lately I’ve made many a quick summer evening meals out of zucchini and summer squash alone. It’s simple, easy, flavorful and delicious.
This dish began as a side to accompany a grilled chicken but soon became a main dish for me. I think it began from a recipe I tried a while back and mutated into something so simple and easy. It’s really more of a serving suggestion than recipe since the exact measurements don’t matter. And I say they do not matter because I haven’t bothered to measure. See how sneaky I am?
I’ve been known to add a few thick slices of smoky grilled purple onions to this and have it for dinner without anything else. As long as cheese is involved (and a glass of wine) I really don’t need much else.
Grilled Zucchini with Feta, Olives and Thyme
Hey, I said no recipe, remember? Got it.
Slice zucchini, toss with a bit of olive oil and grill until slightly charred. The time will depend on the heat of your grill but it can also be made in a grill pan on your stove top but you’ll want to let the pan get hot first.
I tend to go for slightly underdone pieces since I like the crunch and hate the soggy.
Top the cooked slices with a handful of olives, Feta (Greek or French, I like it all!), a sprinkle of fresh thyme and a nice drizzle of olive oil. That’s it!
Matt Armendariz is a writer and photographer who lives in Los Angeles and chronicles his passion for food and travel on his blog MattBites. His latest book is "On a Stick!"