Zucchini Sheep Cheese Claws

Wash zucchini, pat dry and cut in half lengthwise. Place the zucchini halves on the work surface with the cut surface facing down. Cut lengthwise several times to just before the stem base (about 4 cuts).

Cut off 4 larger pieces of aluminum foil and place on work surface. Place the incised zucchini on top, cut side down, and lightly salt (the feta is quite salty anyway). Stretch the individual strands apart like claws.

Pat the sheep’s milk cheese dry, if necessary. Cut into strips. Fill the spaces between the zucchini with the cheese strips.

Pluck the oregano leaves from the stems and chop finely. Drizzle the zucchini claws with olive oil and season with oregano and pepper.

Fold the aluminum foil over the claws and press the ends tightly. Grill on a hot grill for about 25 minutes.

When opening the zucchini sheep cheese claws, make sure they do not fall apart, it is best to use a spatula to help.

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