Zucchini is one of my top 3 favorite vegetables. Green pumpkin is not the only plant that is versatile. It also has a wonderful mild flavor as a main ingredient that makes a great accent when using other ingredients. Grilled Zucchini with Chickpeas and Feta is exactly that. Here, we grill the zucchini before combining it with fresh basil, mint, pecans and feta cheese. We keep the dressing to a minimum, using only a little lemon and good olive oil to avoid overshadowing the zucchini. The emphasis is on the good, as this high-quality olive oil really makes a difference.
As mentioned above, you can make a variety of delicacies from the green pumpkin plant, in addition to grilled pumpkin. Or as a zoodle pasta alternative, as a meat substitute, pesto, or. If these suggestions are not enough for you, you should check out our recipe collection – we have zucchini recipes. Let’s spin!
And if you’re a fan of visual input, we’ll whet your interest with some pretty pictures beforehand:
By the way: At our cooking school, we devote ourselves to the important questions that interest foodies. For example, you can eat zucchini raw. Now have fun with this Grilled Zucchini with Chickpeas and Feta!
Lighter: Grilled Zucchini with Chickpeas and Feta
It couldn’t be easier: Grilled Zucchini with Chickpeas and Feta.
Rinse the chickpeas and drain the water. Zucchini wash, dry and cut. Rinse the basil and mint and pat dry.
Heat a grill pan. Fry the chickpeas for 4-5 minutes until golden brown and remove. Then add the zucchini and fry for 2-3 minutes on both sides until nice strips appear. Arrange everything on a plate and mix with herbs. Crumble the feta cheese, sprinkle with toasted pine nuts and drizzle with olive oil. Don’t forget the salt and pepper. For a fresh kick, squeeze the juice of half a lemon. Is over!