Go Back

Grilled Zucchini with Feta & Basil

Grilled zucchini feta basil with char-marked 1/3-inch planks, topped with salty feta crumbles and fresh basil. Finished with lemon zest and a drizzle of good olive oil for a bright, summer Mediterranean side.
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: 260
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 3 zucchini large; sliced lengthwise into 1/3-inch planks
olive oil
  • 3 tbsp good quality olive oil plus extra for finishing
salt
  • 0.25 tsp salt to taste
black pepper
  • 0.125 tsp black pepper to taste
feta cheese
  • 0.75 cup feta cheese crumbled
basil
  • 0.25 cup fresh basil leaves whole or torn
lemon juice
  • 2 tbsp fresh lemon juice
lemon zest
  • 1 tsp lemon zest
red pepper flakes
  • 0.25 tsp red pepper flakes
flaky sea salt
  • 0.125 tsp flaky sea salt for finishing

Equipment

  • 1 grill

Method
 

Season and grill
  1. Brush zucchini planks with olive oil and season with salt and black pepper, coating both sides evenly so they brown on the grill.
  2. Preheat the grill to medium-high and oil the grates to prevent sticking; you should see steady heat before placing the zucchini down.
  3. Grill the zucchini for 3–4 minutes per side until char marks are well defined and the zucchini is just tender, flipping once for even color.
Top and finish
  1. Arrange the grilled zucchini on a serving plate or platter in a single layer so the toppings don’t steam it too much.
  2. While still warm, crumble feta generously over the top so the heat softens it slightly and clings to the zucchini edges.
  3. Drizzle with good olive oil and lemon juice, then scatter lemon zest, fresh basil, and red pepper flakes for bright, fragrant coverage.
  4. Finish with a pinch of flaky sea salt so it pops as a last layer of flavor.

Notes

For best texture, grill just until the planks are char-marked and barely tender—overcooking makes zucchini watery. Store leftovers in an airtight container in the fridge for up to 3 days; reheat briefly or serve at room temperature for less texture change. Freezing isn’t recommended because zucchini and basil lose quality. For a dairy-light option, use a feta-style plant-based crumbles in the same amount.