Grilled Hot-Honey Zucchini & Whipped Feta

Ingredients

Whip the Feta: In a blender or food processor, combine the feta, Greek yogurt, olive oil, lemon zest, lemon juice, and chopped herbs. Blitz until silky and aerated. Chill until ready to serve.
Grill the Zucchini: Slice the zucchini lengthwise into 1/2-inch “steaks.” Brush with the canola oil and season with salt and pepper. Grill over direct high heat for 3 minutes on one side and 1-2 minutes on the other until deep char marks appear.
Glaze the Steaks: In a small pan, melt the butter with the smashed garlic clove. Whisk in the honey and miso. Add the grilled zucchini to the pan and toss until glossy and fully coated.
Plate: Swirl the chilled whipped feta onto a platter. Pile the warm, glazed zucchini on top.

Base: A thick, generous swirl of the whipped herb-feta.
Contrast: The dark, smoky char of the zucchini against the pale white base.
Finish: A crunch from the toasted pine nuts, extra herbs, and one last drizzle of hot honey.

Waste Reduction: Use the remaining half of the lemon for the dressing or to brighten a glass of water. Any leftover whipped feta makes an incredible spread for sandwiches or a dip for crudités.
Variations: Use labneh instead of Greek yogurt for an even thicker, more tangy base.