Grilled Zucchini with Feta and Olives
Our fresh-picked summer squash and zucchini is an amazing sight.  Farmers market customers often want to know if we polish or “wax” them, because their glossy look and vibrant color.  But we just tell them – that’s what fresh looks like! This simple recipe blends the intense flavors of feta and Kalamata olives, and pesto with fresh squash to make a memorable side dish.
  1. Cut a small slice off both long sides of a zucchini to create two flat spots, which will allow the zucchini to sit flat. Halve the zucchini lengthwise, and using a small sharp spoon, or the tip of a paring knife, cut along each side of the seeds. Scoop out the seeds, leaving a pocket down the length. Repeat with the remainder of the squash.
  2. Heat a grill pan or cast-iron skillet over medium-high hear; also heat the oven to 450 degrees.
  3. Brush the flat side of the squash with some olive oil and place flat side down on the hot pan. Cook until the flat side is nicely browned and the squash is starting to soften, 3 to 4 minutes. Transfer the squash to a shallow baking dish.
  4. Season the squash lightly with salt and pepper and spread with the pesto in a thin, even layer. Lay the sliced olives down the length of the cavity and dot with the cheese. Roast in the oven until the squash is just getting tender and the cheese is starting to color, 8 to 12 m inures. Service warm or at room temperature.
Recipe Notes

Peter O’Grady, personal chef in the Roaring Fork Valley created this delicious recipe using our eight-ball zucchini.  Peter is a regular farmer’s market customer and loves using fresh, seasonal ingredients for his culinary creations.

This recipe is also featured in “Fresh Food Nation: Seasonal Recipes from America’s Farmers”.