Grilled Zucchini Greek Salad

GRILLED ZUCCHINI GREEK SALAD(for each serving)

1 zucchini about 10 inches long

2 medium summer tomatoes, any type of salad tomato

1/4 cup Kalamara olives (pitted olives are nice in this)

1/4 cup crumbled feta cheese (or less)olive oil, to brush on zucchini1 tsp. Greek seasoning (I like Cavender's Greek seasoning)

1/4 cup Italian dressing (for brushing zucchini, leaving 2 T Italian dressing for salad)(use a dressing with less than 2 carbs per serving, I like Newman's Own Olive Oil and Vinegar dressing)fresh ground black pepper to taste

Turn on grill to heat. Cut tomatoes into large chunks and put in colander. Sprinkle with salt and let tomatoes drain while the zucchini cooks. Cut ends off zucchini and cut into quarters lengthwise. Cut away the white inside from each zucchini piece so you have the green skin with about 3/8 inch of white on it.Brush both sides of zucchini with olive oil and sprinkle white side with Greek Seasoning. Place white side down on medium hot grill and cook about 5 minutes, or until starting to brown and barely starting to soften. Turn zucchini over, brush with Italian dressing, and cook about 3 minutes more. Zucchini should still be slightly firm. Cut zucchini strips into pieces about 1 inch wide.Put zucchini and drained tomatoes in salad bowl. Pour 2 T salad dressing over (or less, you don't need much because the zucchini is already very flavorful). Top with Kalamata olives and crumbled feta.