Grilled Zucchini with Feta and Lemon Mint Dressing

2-3 zucchini or summer squash sliced ¼ thickness

¼ cup feta

1/4 cup fresh lemon juice

1 teaspoon paprika

1 small garlic clove, grated

1/2 teaspoon Dijon mustard

1/4 teaspoon sea salt, more to taste

Freshly ground black pepper

1/2 teaspoon honey or maple syrup, optional

1/4 cup olive oil plus 2 Tbsp 

1/2 teaspoon fresh mint, optional

In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.

Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.

If your dressing is too tangy, add more olive oil, to taste.

Add mint and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

Lightly coat the zucchini slices with olive oil, salt pepper and paprika. Grill until softened with some caramelization. Once cooked, add to plate or serving dish and drizzle lemon mint dressing and crumple feta then serve warm.