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Grilled Zucchini with Feta Cheese

Grilled zucchini with feta cheese featuring charred planks brushed in garlic olive oil. Tender zucchini is topped with crumbled feta, torn mint, lemon juice, and a little heat from red pepper flakes.
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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 3 medium zucchini sliced lengthwise into 1/3-inch planks
olive oil
  • 3 tbsp olive oil
garlic
  • 2 garlic cloves minced
salt
  • 1 salt to taste
black pepper
  • 1 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
red pepper flakes
  • 0.25 tsp red pepper flakes
lemon wedges for serving
  • 1 lemon wedges for serving

Equipment

  • 1 grill

Method
 

Season and prep
  1. Mix the olive oil and minced garlic, then brush over both sides of the zucchini planks and season with salt and black pepper. Coat evenly so every plank browns well.
Grill
  1. Preheat the grill to medium-high and oil the grates well. You should see light heat before placing the zucchini.
  2. Grill the zucchini for 3–4 minutes per side without moving until deep char marks form and the flesh is tender. Flip only once for the strongest grill marks.
Finish and serve
  1. Transfer the grilled zucchini to a serving platter. Arrange in a single layer so toppings stay bright and fresh.
  2. While still hot, crumble feta generously over the zucchini. Let it soften slightly on contact for better adhesion.
  3. Drizzle with the lemon juice and any remaining garlic oil, then scatter fresh mint and red pepper flakes. Finish with a visible speckled topping.
  4. Serve immediately with lemon wedges on the side. Squeeze at the table to brighten the charred flavor.

Notes

For the best texture, grill without moving the zucchini until you see deep char marks and can easily pierce the flesh with a fork. Refrigerate leftovers in a sealed container up to 3 days; reheat briefly on a hot grill pan or under the broiler to restore some char. Freezing is not recommended. For a lighter option, use reduced-fat feta and keep the olive oil brushing to a thin coat.