| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Instructions
- Combine 1/2 cup kosher salt and 1 1/2 teaspoons each dried oregano and thyme in a small bowl.
- Slice 3 medium zucchini lengthwise into 1/4-inch-thick planks; brush with olive oil and lightly sprinkle on both sides with some of the herb salt (reserve the remaining herb salt to use as an all-purpose seasoning).
- Grill the zucchini over medium heat, flipping halfway through, until tender, about 5 minutes. Remove to a platter and sprinkle with crumbled feta.
Reviews
Quite disappointed. I’m sure this recipe is delicious when made properly. However, my friend used the entire seasoned salt the recipe called for, which was entirely too much. We interpreted the “lightly sprinkling” of the seasoning to be technique of applying vs the amount. One should be more specific when posting a recipe that you should only want to use 10% of the seasoning. Put this in bold letters.