3 zucchini trimmed and sliced length-wise into halves
extra virgin olive oil I used Early Harvest Greek EVOO
Kosher salt and pepper to your liking
Dried oregano large sprinkle to your liking
6 oz cherry tomatoes sliced in halves
3 green onions or a combo of onions and spring garlic both white and green parts, ends trimmed, chopped
½ cup crumbled feta cheese more to your liking
6 to 10 fresh mint leaves chopped
Large handful fresh parsley chopped
Zest of 1 lemon
Splash lemon juice not too much
Heat a cast iron skillet or indoor griddle over medium heat. (OR, If cooking on gas grill, lightly oil the grate and preheat grill to medium-low).
Brush zucchini generously with extra virgin olive oil on both sides. Season zucchini (particularly flesh side) with salt, freshly ground pepper, and oregano.
Place zucchini, flesh-side down, on the preheated grill (or indoor griddle). Grill for 3 to 5 minutes until soft and nicely charred, then turn on back side and grill for another 3 to 5 minutes until this side is also tender and gains some color. (If using an indoor skillet or griddle, you may need to adjust heat to medium-high.)
Remove zucchini from heat and let cool enough to handle.
To create zucchini boats, use a small spoon to scoop out the flesh (do not discard). Squeeze all liquid out of zucchini flesh (you might use a linen kitchen towel or paper towel to do this.)
Make the filling for the zucchini boats. Put the zucchini flesh in a mixing bowl and add the cherry tomatoes, green onions, feta, mint, parsley, lemon zest. Add a small splash of lemon juice and sprinkle a little more oregano. Drizzle a little extra virgin olive oil and mix everything together.
Spoon the filling mixture into the prepared zucchini boats and arrange on a serving platter. Enjoy!