Cut that zucchini into planks and pair it with bright, tangy preserved lemon.

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COOK THIS NOW

By Hetty McKinnon

When grilling, surface area matters; planks of zucchini provide more exposed flesh for char marks and allow the vegetables to absorb the flavors of the grill more efficiently. Hearty bulgur, creamy feta, and a bright, tangy dressing balance the dish.

INGREDIENTS

• 1 cup raw walnuts
• 1 cup coarse-grind bulgur
• ¼ tsp. kosher salt, plus more
• 2 lb. zucchini and/or yellow summer squash
• ¼ cup extra-virgin olive oil, plus more for drizzling
• 3 Tbsp. preserved lemon paste (such as NY Shuk)
• 2 tsp. honey
• 1 garlic clove, finely grated
• Freshly ground black pepper
• 7 oz. Greek feta, crumbled
• ½ cup coarsely chopped parsley
• ½ cup torn mint leaves
• Lemon wedges (for serving)

Zucchini Season

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