Go Back

Grilled Zucchini with Feta & Basil

Grilled zucchini with feta and basil is a fast Mediterranean side with charred 1/3-inch planks, salty feta crumbles, and bright lemon-basil finish. The warm zucchini slightly softens the feta for a tender, tangy bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Grilled zucchini
  • 3 zucchini Sliced lengthwise into 1/3-inch planks
  • 3 tbsp good quality olive oil Plus extra for finishing
  • 0.25 tsp salt To taste
  • 0.25 tsp black pepper To taste
Feta and lemon basil topping
  • 0.75 cup feta cheese Crumble
  • 0.25 cup fresh basil leaves Whole or torn
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 0.25 tsp red pepper flakes
  • 0.25 tsp flaky sea salt For finishing

Method
 

Season and grill
  1. Brush the zucchini planks with olive oil and season with salt and black pepper.
  2. Preheat the grill to medium-high and oil the grates, then place zucchini on the grill.
  3. Grill the zucchini for 3–4 minutes per side until char marks are well defined and the zucchini is just tender.
Finish and serve
  1. Arrange the grilled zucchini on a serving plate or platter.
  2. While still warm, crumble feta generously over the top to soften it slightly.
  3. Drizzle with good olive oil and lemon juice, then scatter lemon zest, fresh basil, and red pepper flakes.
  4. Finish with a pinch of flaky sea salt.

Notes

Pro tip: Keep the planks close to 1/3-inch for even grilling, and avoid overcooking so the zucchini stays crisp-tender; grill in batches if your grill is crowded. Refrigerate leftovers in an airtight container for up to 3 days; the zucchini will soften. Freezing is not recommended for best texture. For a dairy-light swap, use a crumbled vegan feta style substitute in the same amount (or a reduced-fat feta) for a similar salty, tangy topping.