Sliced zucchinis make an excellent base for bit-sized appetizers. They can be served raw or grilled. A wide variety of toppings can be used. The one in this recipe is also good as a dip with many vegetables and can also be used as a salad dressing.
2 to 6 medium zucchinis
Olive oil for drizzling
Salt to taste
Black pepper to taste
Prepare the Topping (recipe follows). Prepare the grill for hot direct cooking. Slice the zucchinis at a 45-degree angle, 1/4 inch thick.
Place a grill-wok on a cookie sheet. Put the zucchini slices in the grill-wok, drizzle with oil, and season lightly with salt and pepper (both sides). Place the grill-wok directly over the fire and cook for 6 to 10 minutes, turning every 4 minutes, lid closed.
Cooking time depends on how browned and how soft the desired final result will be. Twelve minutes results in quite soft zucchini. Remove the zucchini to a platter and allow them to cool. Place a dollop of Topping on each or serve the topping as a dip. The zucchini can also be served raw along with other vegetables using the Topping as a dip.
1 cup feta cheese
1/2 cup sour cream
1 tablespoon fresh lemon juice
2 tablespoons pepperoncini, chopped
Combine all ingredients in a food processor and process until smooth. Refrigerate for 1 hour to allow the flavors to blend. Stir to mix before using.