California Central Coast Recipes

Grilled Zucchini with Pomegranate and Feta cheese

On the Central Coast in late Fall pomegranates are available everywhere. As a matter of fact, they grow so well here they are commonly used here as hedges. We tend to think of them as landscaping, not as food! We are always shocked to hear how much our less fortunate out of the area friends and family have to pay for them.

Also in late Fall on the Central Coast the days are still mild, the first frosts have not yet arrived and zucchini is still readily available. This is the perfect time to pair fresh Grilled Zucchini with Pomegranate and Feta cheese -a last farewell to the warm days of the dry season before the cool rainy winter weather sets in.

This dish can be served as either an appetizer or a salad, or even a simple luncheon entree. ©2018, Grilled Zucchini with Pomegranate and Feta cheese
Preparation time: 20 minutes
Cooking time: 10 minutes
re-calculate ingredients for:


1/2 cup Pomegranate Vinaigrette
1/4 cup Extra Virgin Olive Oil
Salt and Pepper
1 medium Pomegranate
4 medium Zucchini
1/2 cup Mild Feta Cheese diced or crumbled.

Preparation Directions.

1 Preheat your grill to high heat.

2 Using a mandoline or a sharp knife, slice the zucchini into thin slices lengthwise, about 1/4 inch thick.

3 Very lightly brush the top side of each zucchini slice with the olive oil, then lightly salt and pepper the top also . As you finish each slice, stack them on top of each other. You do not want the slices soggy with olive oil, --it is only necessary to coat the top. There will be enough olive oil, salt and pepper transferred to coat the bottom of each slice as you stack them.

4 Place the slices on the grill and grill each side until lightly browned, about 2 minutes per side.

5 Cut the pomegranate at the base, and break it apart. Remove the seeds from the pomegranate pulp.

6 Place the grilled zucchini ribbons attractively on a platter. Sprinkle the pomegranate seeds over the top, then sprinkle the vinaigrette over the zucchini to taste. Finally sprinkle the feta cheese on top and serve immediately.

Wine and Food Pairing and Serving Suggestions.

The pomegranate vinaigrette has a mild, slightly sweet - tannic taste. Choose a dry white Rhône style wine.

A tip from Sue!

No cheese on seafood please!

When serving an Italian seafood dish, unless the recipe specifically calls for cheese, grated Parmesan cheese on top is not a good idea!

The pungent taste of Parmesan is usually too strong for the delicate fish flavors.