Ingredients:

10 4” tortillas

10 baby zucchini

1 large garlic clove

⅓ cup olive oil

Salt

Pepper

Chili flake

Juice of ½ lemon

Zest of two lemons

5 tbsp crumbled feta

1 large handful of mixed fresh herbs - basil, chives, parsley and cilantro

Instructions:

1. A few hours before serving combine the horizontally cut zucchini in a bowl and marinate it in about 3 tbsp of olive oil, the juice of ½ lemon, the minced garlic, and salt, pepper and chili flakes to taste.
2. When ready to serve, heat a skillet over high heat with about 1 tbs olive oil and sear the zucchini flesh side down until browned. About 3 minutes.
3. Flip gently and turn off the heat, leaving them in the pan. Heat the tortillas in a 250-degree oven on a sheet pan until warm and soft, about 5 minutes.
4. While the tortillas warm combine the herbs in a bowl and dress them lightly with the remaining olive oil, salt and pepper.
5. To assemble, top each warm tortilla with two pieces of zucchini and a little crumbled feta.
6. Finish the mini tacos with the herb salad, and zest two lemons over the top.