A summer spectacular dish! Pan-fried Halloumi creates a crispy crust and soft pleasantly gooey center. Stacked and layered with Zucchini, and finished with a drizzle of Scallion Vinaigrette. A gorgeous presentation – my Tower of Grilled Halloumi & Zucchini is quite simple to prepare and delicious to eat!
Layer Halloumi and Zucchini high for a dramatic presentation
Drizzle with my Scallion Vinaigrette
Top with Pea Shoots (or your favorite microgreens)
ALL cooked in a cast iron skillet:
Zucchini:
I cut the Zucchini with a crinkle cut- serrated blade on my mandoline – giving the illusion of “grilled lines” a great way to sear the zucchini and lock in flavor.
YES – you can also use a stovetop grill pan, or outdoor grill!
I would not cook Halloumi on an outdoor grill.
Halloumi:
Cooking the Halloumi in cast iron is my preferred method! It browns and crisps perfectly and quickly – the centers will be softened nicely. I cut into 1/2 inch slabs.
OXO mandoline used. I have one this one for over 20 years!
Lodge Seasoned Cast Iron Skillet 13.25 Inches – my go to skillet!
Cast iron holds heat better than almost any other material.
Zucchinis Used: Costata Romanesco (striped), Tromboncino (light green crooked) Yellow and Green Summer Squash. (All Heirloom from Farmers’ Market.)
Each variety lends a unique flavor and color.
Halloumi is a semi-hard unripened brined cheese from Cyprus, Greece. Known for it’s high melting point. When grilled, creates a crispy exterior and stringy center. I have used Aphrodite brand, contains Goat and Sheep milk.
Cut the zucchini with a ripple crinkle-cut blade for texture using a mandoline.
Then, the zucchinis are simply pan-fried in a cast iron skillet.
The ripples give the zucchini the appearance of an outdoor grill.
Halloumi is a semi-hard unripened brined cheese from Cyprus, Greece. Known for it’s high melting point. When grilled, creates a crispy exterior and a pleasant stringy center. I have used Aphrodite brand, contains Goat and Sheep milk. There are some some US made, domestic versions are produced by specialty creameries.
Grill sliced & spiced Halloumi in a cast iron skillet with a small amount of extra virgin olive oil
Spices I use: Smoked Paprika and Za’atar Seasoning
See my recipe: Karen’s Za’atar Seasoning Blend – an intensely aromatic and ancient spice blend and condiment with eastern Mediterranean spices.
Crispy on the exterior, creamy & gooey inside!
Assemble the Tower:
Can be reheated at this point when ready to serve
Then sprinkle with the vinaigrette and top with greens
Drizzle with a Scallion Vinaigrette:
In Summer – look for purple and green scallions!
Possible Add-Ins:
- I have tucked in some Watermelon Radish for color contrast and a bit of crunch
- Quinoa or toasted Quinoa would be a nice addition if sprinkled all over
- I added an assertive Scallion Vinaigrette over the tower, and on the plate.
Consider adding your favorite Vinaigrette or a drizzle of Pesto
- I topped the tower with Pea Shoots – love the grassy with a slight sweet pea flavor; also add Microgreens or Baby Arugula Leaves for contrast
Yes, the Tower Can Be Reheated! LOVE THIS!
- Assemble the Tower on Parchment Paper – Move to a baking tray and reheat at 350 degrees until you see the Halloumi really bubbling!
– Dress with greens on top (Pea Shoots, Microgreens or Arugula, then drizzle with your favorite Vinaigrette! Eat and enjoy!
Have fun making and devouring this delicious tower!
Karen
ALSO SEE:
Grilled Halloumi Skewers with Strawberry-Balsamic Sauce
Candyland Marinated Tomatoes with Pasta & Halloumi Cheese
Wonderful Winter Salad with Halloumi Croutons and Hazelnut Vinaigrette
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Tower of Grilled Halloumi & Zucchini
Equipment
- 1 mandoline (crinkle cut blade; mandoline)
- 1 large cast iron skillet
Ingredients
Zucchini:
- 2 medium-large zucchini, see notes
- 1 teaspoon extra virgin olive oil
- 2 pinches salt & pepper
Halloumi:
- 7 ounces Halloumi cheese*, drained from 8 ounce package
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon Za'atar spice
- 1 teaspoon extra virgin olive oil
Scallion Vinaigrette:
- 1 tablespoon minced scallions, I use purple & green scallions
- 2 tablespoons red wine vinegar
- 1/8 teaspoon sea salt
- 1/4 teaspoon minced garlic
- 2 tablespoons fruity extra virgin olive oil
Garnish
- 1/3 cup pea shoots, (microgreens, or arugula)
Instructions
Pan-fry Zucchini First:
- Slice zucchinis 1/3 inch thick. I use a crinkle cut blade from a mandoline. Heat 1 teaspoon EVOO in a cast iron skillet – brush to cover the pan. Heat to medium-high. Add zucchini – sprinkle in a few pinches salt & pepper and let color on the bottom, so not stir. When nice and dark golden, turn over with tongs and remove with tongs when softened, but tender-crisp. Set aside. Zucchini can also be hand sliced and alternatively cooked on an outdoor grill.
Pan-fry Halloumi:
- Cut halloumi crosswise in 1/2 inch slices. Lay out on a cutting board, sprinkle with smoked paprika and Za'atar seasoning. (Can use salt free seasonings of your choice.)Heat 1 teaspoon EVOO in a cast iron skillet – brush to cover the pan. Heat to medium-high. Add seasoned side down halloumi into the skillet, do not stir; let develop a dark crust, about 2 minutes. Turn over with tongs, lower heat to medium, cook and additional 1 – 2 minutes until softened.
Scallion Vinaigrette:
- I make this ahead of time. Add minded scallions to a small bowl. Add vinegar, sea salt and garlic. Slowly drizzle in the EVOO until emulsified. (will keep in refrigerator up to 2 weeks.)
Assemble the Tower:
- To a plate – add a layer of zucchini, then alternate with the halloumi and zucchini until about 6 inches tall. (See photos!) Drizzle all over with Scallion Vinaigrette and top with a handful of Pea Shoots. Serve with extra vinaigrette on the side.
Yes, you can assemble and Reheat!
- Assemble the Tower on Parchment Paper – Move to a baking tray and reheat at 350 degrees until you see the Halloumi really bubbling! – Dress with greens on top (Pea Shoots, Microgreens or Arugula, then drizzle with the Vinaigrette!
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
