Grilled Zucchini Salad with Creamy Yogurt Feta Spread

• servings: 6 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 1/2 tablespoons olive oil

2 small cloves garlic, (smashed)

1/2 cup panko

1/4 teaspoon kosher salt

1 1/2 cup plain Greek yogurt

1/3 cup feta cheese

1 1/2 tablespoons finely chopped parsley

1 1/2 tablespoons finely chopped dill

1 1/2 teaspoon lemon zest

Kosher salt and black pepper, (to taste)

2 medium zucchinis, (ends trimmed)

2 medium yellow squash, (ends trimmed)

2 tablespoons olive oil

Kosher salt and black pepper, (to taste)

Crumbled Feta cheese

Lemon zest

Chopped Dill

Directions

In a medium skillet, heat the olive oil over medium heat. Add the smashed garlic cloves and cook until fragrant, stirring often to make sure the garlic doesn’t burn. This will take 2 to 3 minutes.

Add the panko breadcrumbs to the skillet and stir until evenly coated in the oil. Cook, stirring frequently, until golden brown in color. Remove from the heat and season with salt. Transfer to a bowl and set aside.

In a medium bowl, stir together the Greek yogurt, feta cheese, parsley, dill, lemon zest, salt, and pepper. Set aside.

Cut the zucchinis and yellow squash in half lengthwise and then cut each half into spears. Brush with the olive oil and season with salt and pepper.

Heat the grill or a grill pan to medium-high heat. Place the squash directly on the hot grill, cut side down. Cook for 3 to 4 minutes per side, until tender and there are nice grill marks.

Spread the yogurt feta spread onto a large plate or platter. Arrange the grilled squash on top. Top with garlic breadcrumbs, crumbled feta cheese, lemon zest, and chopped dill. Serve immediately.

Nutrition

• Calories: 153 kcal
• Total Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7 g
• Cholesterol: 10 mg
• Sodium: 254 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 9 g