From Rachel Ternes (’15)
Two packets of halloumi cheese (each about 8 oz.)
(If you’re in DC, you can get both the halloumi and the za’atar at Shemali’s grocery store on New Mexico Ave.)
Preheat oven to 375°, or thereabouts.
Cut zucchinis into halves or thirds, and then cut each of those into about four slices.
Lay them out in a large baking pan.
Slice up the halloumi, and lay the pieces in the baking pan (on or around the zucchini, whatever you have room for).
Liberally sprinkle za’atar over everything.
Bake for about 30 minutes, or until the zucchini is cooked.
The halloumi will not melt, but will get soft.