Marinated Grilled Zucchini with Feta and Huckleberries

Name: Marinated Grilled Zucchini with Feta and Huckleberries
Prep time: 30 min
Total time: 180 min
Ingredients: 2 pounds small zucchini, halved lengthwise; Coarse salt; 1 cup plus 3 tablespoons extra-virgin olive oil, divided; 2 medium shallots (about 3 ½ ounces), thinly sliced crosswise; 2 cloves garlic, thinly sliced crosswise; 1 teaspoon coriander seeds, toasted and coarsely ground, plus flowering fresh coriander (cilantro) sprigs, for garnish (optional); 0.333 cup fresh or thawed frozen red huckleberries, plus more for garnish; 0.333 cup cider vinegar; 1 block sheep's-milk feta (6 ounces), cut into ¼-inch-thick slices

2.4

(23)

2 Reviews

By

Martha Stewart Editors

Updated on September 11, 2020

Marinated Grilled Zucchini with Feta and Huckleberries — Photo: Richard Banks

Prep Time:

30 mins

Total Time:

3 hrs

Servings:

8

This salad of marinated grilled zucchini, feta, and red huckleberries (which flourish from the Rocky Mountains west and north to Alaska) gets an intense flavor boost from a sprinkling of cilantro flowers in this side dish. Cilantro and coriander are one and the same; in the United States, the leaves and stems are called cilantro, and the seeds coriander.

Ingredients

2 pounds small zucchini, halved lengthwise
Coarse salt
1 cup plus 3 tablespoons extra-virgin olive oil, divided
2 medium shallots (about 3 ½ ounces), thinly sliced crosswise
2 cloves garlic, thinly sliced crosswise
1 teaspoon coriander seeds, toasted and coarsely ground, plus flowering fresh coriander (cilantro) sprigs, for garnish (optional)
⅓ cup fresh or thawed frozen red huckleberries, plus more for garnish
⅓ cup cider vinegar
1 block sheep's-milk feta (6 ounces), cut into ¼-inch-thick slices

Directions

Place zucchini, cut side up, on a wire rack set in a rimmed baking sheet. Season with 1 tablespoon salt, flip, and let stand until slightly softened and juices are released, about 1 1/2 hours. Gently squeeze zucchini, extracting as much liquid as possible, and pat dry.
Meanwhile, preheat grill over medium-high heat. Brush zucchini with 2 tablespoons oil and grill, flipping once, until lightly charred and tender, about 15 minutes total. Transfer to a 9-by-13-inch baking dish.
Heat 1 tablespoon oil in a small skillet over medium heat. Add shallots and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Distribute shallot-and-garlic mixture evenly over zucchini. Sprinkle with coriander seeds, huckleberries, and 1 teaspoon salt. Drizzle with vinegar and remaining cup oil. Marinate mixture at least 1 hour at room temperature or (preferably) up to 24 hours in refrigerator. If refrigerated, bring mixture to room temperature before serving.
Layer zucchini mixture and feta on a serving platter, drizzle with some marinade, and garnish with coriander sprigs and huckleberries.

Cook's Notes

Make-Ahead Magic
Marinated grilled zucchini with feta is a strategically smart party dish. You can prepare it a day ahead, and it just keeps getting better as it sits in the refrigerator.