Makes 4-6 side servings, or 2-3 entrée servings
15 minutes min.
30 minutes min.
How to make it
Toss zucchini lightly in olive oil. On a preheated medium-high grill, place whole zucchini and chili, along with shallot, lemon, and garlic, all cut-side down.
Rotate zucchini occasionally. It will start to char and cook, about 10 minutes. Set aside to cool.
Remove lemon, garlic, chili, and shallots once browned and caramelized. Set aside to cool.
Cut zucchini into bite-sized pieces and transfer to serving plate. Season liberally with salt and pepper.
Peel and slice shallot, remove garlic from skin and chop, and finely slice chili. Sprinkle over the top of the zucchini pieces.
Squeeze charred lemon over the zucchini, removing any seeds from the mixture. Douse with a generous drizzle of olive oil.
Top with torn mint leaves, crumbled feta, and toasted almonds. To keep this recipe vegan, omit the feta. Serve at room temperature.