These sweet-savory dates are perfect fall snacks. Try to find tender, local medjool dates or other large meaty varieties for this recipe.
Preheat oven to 400℉ and line a baking sheet with parchment paper.
If dates are very dry, place them in a bowl of water for 10 minutes to rehydrate. Drain well and set aside.
Use a vegetable peeler and apply firm pressure to make wide ribbons of zucchini. Rotate to the opposite side when peeler reaches the seeds at the center. Repeat with second zucchini to make a total of 12 wide ribbons.
Stuff dates with about 1/2 tablespoon of feta each. Wrap each stuffed date with a ribbon of zucchini and place on baking sheet, seam side down. Drizzle with olive oil and fresh black pepper.
Roast in the center of the oven until zucchini is golden brown on the edges, about 20 minutes. Remove, cool for five minutes, and serve as an appetizer of as part of cheese or charcuterie board.