Slice the zucchini at an angle, around 1/2 cm thick, and brush with olive oil. Grill them over medium-high heat for about 3 min per side, then add salt & pepper.
In small bowl, mix olive oil with lemon juice, add some chopped oregano, parsley, basil, and minced garlic. Top zucchini with the dressing, feta cheese, and toasted pine nuts.
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