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Grilled Zucchini with Feta & Basil

Grilled zucchini feta basil is a quick Mediterranean side with charred zucchini planks, salty feta crumbles, and fresh basil. You’ll finish with lemon zest and juice for a bright, savory contrast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 3 large zucchini Sliced lengthwise into 1/3-inch planks.
olive oil, seasonings, and cheese
  • 3 tbsp good quality olive oil Plus extra for finishing.
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
  • 0.75 cup feta cheese Crumbled.
herbs and citrus
  • 0.25 cup fresh basil leaves Whole or torn.
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 0.25 tsp red pepper flakes
  • 0.5 tsp flaky sea salt For finishing.

Equipment

  • 1 cast iron skillet

Method
 

Oil and season
  1. Brush the zucchini planks with olive oil and season evenly with salt and black pepper.
  2. Preheat the grill to medium-high and oil the grates.
Grill
  1. Grill the zucchini for 3–4 minutes per side until char marks are well defined and the zucchini is just tender.
Finish
  1. Arrange the grilled zucchini on a serving plate or platter.
  2. While still warm, crumble the feta generously over the top to let the heat 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

For best char, keep the grill medium-high and avoid moving the zucchini too soon—let it sit until the first side sets. Refrigerate leftovers in an airtight container up to 3 days; rewarm briefly in a hot skillet or grill to refresh the texture (feta may soften further). To make it dairy-light, use a reduced-fat feta or feta-style plant-based crumbles and add them right before serving.