Step 1: Prepare the Zucchini
Wash and dry the zucchini thoroughly. Trim off the top and bottom ends. Slice the zucchini lengthwise into planks about ⅓- to ½-inch thick. Slicing them too thin will cause them to become flimsy and fall apart on the grill.

Step 2: Season the Zucchini
Place the zucchini planks in a large bowl or on a baking sheet. Drizzle with the 2 tablespoons of olive oil and sprinkle with the salt and pepper. Use your hands to toss gently, ensuring each plank is lightly coated.

Step 3: Toast the Pine Nuts
Place the pine nuts in a small, dry skillet over medium-low heat. Toast for 3-5 minutes, tossing frequently, until they are golden brown and fragrant. Be very watchful, as they can burn in an instant. Once toasted, immediately remove them from the hot pan and set them aside to cool.

Step 4: Grill the Zucchini
Get your grilling surface very hot. You want to hear a satisfying sizzle when the zucchini makes contact.

• Outdoor Grill or Grill Pan: Preheat your grill or cast-iron grill pan over medium-high heat. Place the zucchini planks in a single layer on the hot grates. Grill for 3-5 minutes per side, without moving them, until they are tender and have distinct, dark char marks.
• Broiler Method: If you don’t have a grill, you can use your oven’s broiler. Arrange the zucchini planks in a single layer on a baking sheet. Place the sheet on a rack 4-6 inches from the broiler element. Broil on high for 4-6 minutes per side, watching very closely, until charred in spots.

Step 5: Cut the Zucchini and Assemble
Once all the zucchini is grilled, transfer the planks to a cutting board. Let them cool for just a few minutes so they are warm, not piping hot. Cut the planks into bite-sized, 1-inch pieces.

In a large, shallow serving bowl, combine the warm, chopped zucchini, most of the toasted pine nuts (reserving some for the top), most of the fresh mint, and most of the crumbled feta.

Step 6: Dress and Serve
Drizzle the 2 tablespoons of extra virgin olive oil and the juice of one large lemon over the salad. Add the zest of half the lemon for an extra pop of flavor, and a pinch of red pepper flakes if desired. Gently toss everything together. Taste and adjust with more salt, pepper, or lemon juice if needed.

Garnish the top with the reserved pine nuts, mint, and fet