3 tablespoons Neapolitan Herb "Herbs of Naples" Aged Dark Balsamic
3 tablespoons Harissa Infused Olive Oil
1 tablespoon honey
1 tablespoon soy sauce
2 large zucchini squash, cut in half and scored
1/2 cup cream cheese, softened
1/2 cup feta cheese crumbles
Garlic Infused Salt to taste
Combine balsamic, oil, honey, and soy sauce in a medium bowl and whisk to combine the marinade. Place squash in a zipper baggy or sealable container and pour in the marinade, coat the squash, cover, and refrigerate (a couple of hours).
Preheat the oven to 450°F.
Combine cream cheese and feta in a food processor and blend until smooth and creamy. Keep refrigerated until ready to serve.
Remove squash from the marinade and place on a large baking sheet. Roast squash for about 15 minutes or until golden brown and tender (you may need to broil the squash for the last 2-3 minutes to achieve maximum caramelization). Remove from the oven.
Spread creamy feta on the bottom of a serving platter and top with squash. Season squash with a little salt and Pepe e Aglio, drizzle with remaining creamy feta sauce, and top with parsley.