Food & Cooking Recipes Dinner Recipes Marinated Grilled Zucchini with Feta and Huckleberries 2.4 (23) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 11, 2020 Print Share Share Tweet Pin Email 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 MagicMarinated 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. Print