This greek inspired Grilled Zucchini with Feta Cheese is a great summer side dish. Perfectly grilled zucchini topped with a dressing of fresh herbs, garlic and lemon and topped off with crumbles of feta cheese. It is an essential part of summer at our house!
When zucchini is in season, this is my go to recipe. This simple grilled zucchini side dish takes just 10 minutes on the barbecue, or use a grill pan indoors. Or try this Sautéed zucchini with tomatoes that is made in a pan if you don’t have a grill.
The grilled zucchini slices can be prepared ahead of time, and served at room temperature for the perfect summer side dish. It is easy, delicious and comes together quickly. Fast and to prepare, budget-friendly and easy to adapt with whatever herbs you have on hand.
Some other dishes that go great with these grilled zucchini slices are Roasted Greek Potatoes with Lemon Tzatziki or this wonderful Potato Salad with Herbs and Parmesan Or to pair it with a vegetarian main course try these Baked Greek Zucchini and Quinoa Fritters.
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Ingredients
This grilled zucchini recipe is easy to make with just a few ingredients, listed below. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Zucchini, I like to use small and tender zucchini when in season. If you can’t get small ones, use two medium instead.
- Olive oil, I used extra virgin olive oil in the recipe because I really like the fruity flavor with these ingredients.
- Lemon juice, fresh squeezed is the only way to go here!
- Garlic, finely chop toy garlic clove for the flavor to blend well with the herbs. If you are a garlic lover, use a large garlic clove.
- Mixed herbs, I used basil, dill, mint and parsley because I really like this flavor combination with the zucchini, lemon and feta cheese. Use your favorites here or what you have at hand. If you add mint, only use a few leaves so the flavor doesn’t over power the rest of the herbs.
- Feta cheese, I buy a block of feta and crumble it up with my fingers. For me, it has a softer and creamier texture. But ready crumbled feta can also be used.
See recipe card for quantities.
Instructions:
- Brush the zucchini with a little olive oil and grill on a medium hight heat grill until you have some nice char marks.
- Mix the remaining olive oil, lemon juice, garlic and herbs in a small bowl. Save a little of the fresh herbs for garnish. Salt and pepper to taste.
- Gently mix the grilled zucchini with the dressing and place on a serving platter. Top with crumbled feta cheese and a sprinkle of fresh herbs. Serve immediately or at room temperature. Enjoy!
Variations and Substitutions
This recipe is easy to customise depending on your liking, what is in season or already in your kitchen.
- Cheese – Replace the feta with crumbled goat cheese or some freshly grated parmesan cheese.
- Nuts – Top with some toasted walnuts, almonds, or pine nuts for extra crunch.
- Spice – If you like to add a little spice, top with some red pepper flakes to taste or finish with a drizzle of hot honey for a sweet and spicy contrast.
- Protein – Add some canned beans like chickpeas or white beans to turn it into a light meal.
- Oil – Instead of olive oil, avocado oil is a great alternative.
- Zucchini – Instead of the zucchini, summer squash is a great substitute when in season or use both.
- Onion – add some minced shallot to the dressing or top with some pickled red onions.
Storage
This grilled zucchini recipe tases best served when straight away, since the zucchini will release liquid. That being said, leftovers will still have the same great taste, just a little less crispy.
If you have leftovers, store the in an airtight container in the fridge, for about to 4-5. Reheat them in the oven or air fryer for the best result.
The roasted vegetables can also be frozen for about 4 months.
More summer side dishes to try:
Zucchini recipes
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This simple grilled zucchini recipe if full of flavor takes just 10 minutes on the grill. It can be prepared ahead of time and served at room temperature for the perfect summer side dish.
- 3 (600g) small zucchini, sliced
- 2 tablespoon olive oil, divided
- 1 lemon, juiced
- 1 garlic clove, minced
- ½ cup fresh mixed herbs of choice, I used basil, dill and parsley
- salt and ground black pepper to taste
- ⅓ cup (1,8 ounces / 50g) feta cheese, crumbled
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Brush the zucchini with a little olive oil and grill on a medium hight heat grill for about 2-4 minutes per side, until tender with golden grill marks. You can also use a grill pan indoors.
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In a small bowl, stir together the remaining olive oil, lemon juice, garlic and herbs. Save a little of the fresh herbs for garnish. Salt and pepper to taste.
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Add the grilled zucchini to a serving platter. Pour over the dressing and top with crumbled feta cheese and a sprinkle of fresh herbs.
Serve immediately or at room temperature.
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