A new twist on my favorite vegetable taken from Woman's Day magazine along with a Lemony Chicken Kabob recipe.
about a pound of zucchini or yellow squash
feta cheese, crumbled
Slice squash lengthwise. Depending on the size of your squash, you may only need to cut in half. (I had a HUGE squash which required me slice in sixths so it wasn't so thick.)
Brush with olive oil.
Sprinkle with oregano, salt, and pepper.
Grill just until tender, 3-5 minutes per side.
Cut zucchini into 1/2-inch pieces. Sprinkle with feta and chives.