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8
small zucchini, about 2 lbs. (900 g)
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Preheat
the barbecue or broiler to high.
Trim the zucchini, cut it in half lengthwise and toss
with the olive oil and salt.
Grill or broil the zucchini, turning once, until tender
and browned.
Transfer to a colander, cut side down, to drain and
cool. If all you can find is large zucchini, trim and
cut lengthwise into ½-inch (1.2 cm) slices.
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3/4
cup (180 mL)
sour cream
2
Tbsp. (30 mL)
olive oil
¼ tsp. (1.2 mL) salt
1
clove garlic, minced
½
cup (120 mL)
crumbled feta cheese
½
cup (120 mL)
coarsely chopped mint leaves
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Combine
the sour cream with the garlic and ¼ tsp. (1.2
mL) salt.
Transfer the cooled zucchini to a serving platter.
Drizzle the sour cream mixture over the zucchini and
sprinkle with the feta cheese and mint.
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