Suzy Karadsheh’s Grilled Zucchini Boats

zucchini
cherry tomatoes
crumbled feta
green onion
fresh mint
fresh parsley
lemon zest
lemon juice
olive oil

STEP 1 — CUT, BRUSH & SEASON start simple — halve the zucchini lengthwise, brush both sides generously with a good extra virgin olive oil, then season with salt, pepper, and dried oregano.

STEP 2 — GRILL Flesh side down on a hot grill — or a cast iron works great if you're inside. About 3 to 5 minutes, then flip. You're looking for those beautiful dark char marks and zucchini that's completely tender all the way through. Don't rush it!

STEP 3 — SCOOP Now here's the fun part — once it's cool enough to handle, we scoop out the flesh to make our boats. And don't throw that flesh away! It's smoky, it's tender, it goes right into our filling. Nothing wasted.

STEP 4 — MAKE THE FILLING We toss the zucchini flesh with cherry tomatoes, crumbled feta, green onion, fresh mint, fresh parsley, lemon zest, a little splash of lemon juice, and a drizzle of olive oil.
Tip: Two herbs are better than one here — mint and parsley together is very Mediterranean also something common in backyard gardens. The mint lifts everything. You can also use basil, fresh thyme, cilantro…whatever you like

STEP 5 — FILL & SERVE Spoon the filling back into the boats, arrange on a platter — and that's it.

Tip: "If you're serving a crowd, slice them crosswise and suddenly you have little two-bite pieces people can pick up with their fingers. Perfect for a backyard party.