1 medium-large zucchini cut into 1/4″ slices
1/4 cup of Feta cheese, crumbled
1/4 cup of Kalamata olive tapenade (other type of olive will do)
2 Tbs, of red onion, very thinly sliced (for garnish)
Arrange zucchini slices on a serving platter.
Top each slice with 1/2 teaspoon of feta and 1/2 teaspoon of tapenade.
Garnish with a few red onion slices over top and serve.