Place the zucchini in a fine-mesh strainer, sprinkle with the salt, mix thoroughly, and let it drain in the sink for 30 minutes. Squeeze out as much liquid as possible and preheat the oven to 200°C. Line a baking sheet with parchment paper and brush it with Navarino Icons Estate Grown Extra Virgin Olive Oil. Afterwards, in a medium bowl, combine the zucchini, scallion, garlic, bread crumbs, feta and kefalotiri cheese.
Christina Xenos, professional chef & journalist
