Preheat oven to 425 degrees F, or start up your grill! You can oven-bake them or toss them on the grill [foil-pouch style, of course!] along with some burgers or brats. I had a small child wrapped around my ankle so I baked.

Wash and slice you zucchini, skin on, into thin slices, but not all the way through

Help guide the process by lining up a chopstick on either side of the squash and cutting until you hit the stick. Resist the urge to play the zucchini accordion-style when you're done. I, um... broke my first one in half. Oops

Next grab your feta. You can leave it crumbled for texture or add it to a blender or food processor with a little bit of cream cheese or yogurt to make a creamy, cheesy spread. Both are delicious options; try one of each if you have extra squash handy.

Mix together feta, chopped basil, garlic powder, paprika, and red pepper flakes.

Set aside.

Lay your zucchini on a large sheet of aluminum foil and drizzle with olive oil and lemon juice, then smash as much of your feta mixture in between the zucchini rounds as you can.

Add a little extra on top and close your foil pouch.

Bake for 35 minutes for an al-dente zuke or 45-60 minutes for tender zucchini.