Ingredients

• 1 medium zucchini, about 300 g
• sea salt and freshly ground pepper
• 1-2 teaspoons extra virgin olive oil + extra for serving
• 120 g tube-shaped pasta, e.g. Sedani Rigati
• 1 teaspoon olive oil or other oil
• 1 small onion, diced
• 80 g smoked salmon
• 100 g feta cheese, diced
• 3 tablespoons chopped fresh herbs, e.g.: parsley, basil, thyme, or chives (or better yet, mixed)
• 3 tablespoons grated Parmesan

Preparation

1. Wash the zucchini, trim the ends, cut into thin (about 3-4 mm) slices. Lightly sprinkle with salt and place on a well-heated grill pan. Grill for about 7-10 minutes, until the zucchini softens slightly and develops brown stripes. Flip to the other side, drizzle with 1-2 teaspoons of extra virgin olive oil, and grill for another 7-10 minutes.
2. Meanwhile, cook the pasta in salted water for 12 minutes, drain and return to the pot, cover, and keep warm.
3. In 1 teaspoon of olive oil or other oil, over low heat, soften the onion without browning (heat for about 3-4 minutes). Add the salmon cut into pieces, mix, and immediately remove from heat.
4. Transfer the salmon to the pot with the hot pasta (you can reheat it over low heat). Mix with the zucchini and warm together for a moment. Sprinkle with feta cheese rolled in the chopped herbs.
5. Transfer to deep plates, sprinkle with Parmesan and freshly ground pepper. Drizzle with extra virgin olive oil.