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Grilled Zucchini with Feta Cheese

Grilled zucchini with feta cheese features charred zucchini planks topped with crumbled feta, fresh mint, and a lemon-garlic drizzle. The quick grilling time keeps the flesh tender while developing deep grill marks.
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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: 290
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 3 zucchini medium, sliced lengthwise into 1/3-inch planks
olive oil
  • 3 tbsp olive oil
garlic
  • 2 clove garlic minced
salt and black pepper
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
feta cheese
  • 0.75 cup feta cheese crumbled
fresh mint
  • 2 tbsp fresh mint torn
lemon juice
  • 1 tbsp lemon juice fresh
red pepper flakes
  • 0.25 tsp red pepper flakes
lemon wedges
  • 1 lemon wedges for serving

Equipment

  • 1 grill

Method
 

Oil and season the zucchini
  1. Mix olive oil and minced garlic, then brush the mixture over both sides of the zucchini planks and season with salt and black pepper.
Grill
  1. Preheat the grill to medium-high and oil the grates well, so the zucchini develops char marks instead of sticking.
  2. Grill the zucchini for 3–4 minutes per side without moving until deep char marks form and the flesh is tender.
  3. Transfer the grilled zucchini to a serving platter.
Top and serve
  1. While the zucchini is still hot, crumble feta generously over the planks.
  2. Drizzle with lemon juice and the remaining garlic oil, then scatter fresh mint and red pepper flakes over the top.
  3. Serve with lemon wedges on the side for extra brightness.

Notes

Pro tip: Slice zucchini into even 1/3-inch planks so they grill in the same 3–4 minute window and stay tender. Store leftovers in the fridge up to 3 days; reheat briefly on a hot grill or in a skillet for best texture. Freezing isn’t recommended because zucchini becomes watery when thawed. For a dairy-free swap, use a vegan feta alternative and keep the lemon-mint finish the same.