Chicken Zucchini

Ingredients:
3 large zucchini (about 1½ pounds)
1 large shallot, halved
½ cup cooked quinoa
1½ teaspoons ground cumin
1 teaspoon red-pepper flakes
1 pound ground chicken or turkey
2 tablespoons chopped fresh mint, basil, parsley or dill, plus more for serving
¼ cup extra-virgin olive oil, plus more for greasing and drizzling
3 tablespoons lemon juice (from 1 large lemon)
4 ounces feta
Kosher salt and black pepper

Instructions: 

1. Heat the oven to 385 degrees. Cut 2 of the zucchini into ½-inch-thick slices. Transfer to a late with paper towel, season with salt, and set aside. The salt on the zucchini will make them sweat and release some of the water content. This helps the zucchini to char better when roasting
2. Working over a large bowl, using the large holes of a box grater, grate the remaining zucchini. Grate 1 shallot half into the bowl as well. Add the cooked quinoa, cumin, ½ teaspoon red-pepper flakes and ½ teaspoon salt, and use your hands to toss until combined. Add the chicken and herbs and toss gently until combined.
3. Lightly grease a baking sheet. With wet hands, form the chicken mixture into meatballs (around 1 tablespoon each) and place them on one side of the baking sheet. Drizzle with olive oil and roast for 20 minutes.
4. Meanwhile, pat the sliced zucchini dry, then lightly coat with about 1 tablespoon olive oil. Season with pepper.
5. Coarsely chop the remaining shallot half and transfer to a small bowl. Add the feta lemon juice, salt and olive stir to combine
6. Add the sliced zucchini to the other half of the baking sheet, moving the meatballs over, if necessary. Bake until the meatballs are cooked through and the zucchini is golden on the underside, another 15 to 20 minutes. For more browned meatballs, broil for a few minutes, if desired.
7. Meanwhile, crumble the feta into the shallot mixture. Add the ¼ cup extra-virgin olive oil and the remaining ½ teaspoon red-pepper flakes. Stir, breaking up the feta a bit, and season to taste with salt and pepper.
8. Eat the meatballs and zucchini with a drizzle of the feta sauce and more fresh herbs.

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