Greek Zucchini
This Greek Zucchini is packed with Mediterranean flavors and comes together in under 20 minutes. If you have an overabundance of zucchini or just want a new, flavorful dish, this is about to become one of your new favorite recipes.
Be sure to make this Keto Zucchini Bread and this Keto Zucchini Casserole for two other easy zucchini recipe options.
I crave garden veggies this time of year. And while I love making zucchini chips or Keto Zucchini Fritters, I’ve found that this simple recipe might just be the best way to season and cook zucchini so each bite is loaded with flavor. It works as an easy side dish or a light summer meal.
Best of all, the whole recipe is ready in under 20 minutes. It’s a great way to cook zucchini without much prep work. We love it with my Tuscan Grilled Chicken for the perfect light summer meal.
Before You Get Started
- Slice the zucchini evenly so it cooks at the same rate.
- Don’t slice the zucchini pieces too thin, or they can become mushy, dry out, and stick to the grill.
- Preheat the grill fully before adding the zucchini so you get good grill marks.
- Smaller zucchini tend to have better flavor and fewer seeds than oversized garden zucchini.
Ingredients
- Zucchini – Slice it lengthwise and leave it 1/3-inch thick so that it cooks evenly.
- Olive oil – Used to help cook the zucchini slices as well as hold the seasonings in place.
- Greek seasoning – I make my own using dried oregano, garlic powder, onion powder, dried parsley, lemon zest, salt, black pepper, dried basil, and dried mint.
- Feta cheese – The perfect tangy cheese to round out the flavors.
- Grape tomatoes – Halve them before using.
See recipe card for quantities.
How to Make Greek Zucchini
Preheat the grill to medium-high.
Step One: Drizzle the oil on the zucchini. Brush it evenly over both sides.
Step Two: Mix all the Greek seasoning ingredients in a small bowl. Sprinkle the seasonings on.
Step Three: Place the zucchini slices on the grill. Make sure to preheat the grill if you want grill lines.
Step Four: Cook for 6-8 minutes per side.
Step Five: Remove from the grill when the zucchini is fork-tender. Place on a serving platter.
Step Six: Crumble feta over the zucchini and top with the halved tomatoes.
Top Tip💡
This recipe is flexible, so you can use fresh or dried lemon zest. If you are using fresh lemon zest, the spice blend will need to be kept in the fridge and then used up within 2 weeks. If you use dried lemon zest, it will keep for months in the pantry. You can also make your own homemade lemon zest by spreading it out on parchment paper and letting it dry overnight.
Substitutions
- Fresh herbs – You can use fresh herbs for this recipe, but be sure to store any leftover seasoning in an airtight container in the fridge to keep it fresh.
- Tomatoes – Cherry tomatoes could be halved and used as well. Larger tomatoes can be chopped.
Variations
- Kalamata olives – These are fun to add for a pop of salty flavor. You could also add black olives for a fun and delicious twist.
- Lemon juice – If you want to add more citrus flavor, squeeze some fresh lemon juice over the zucchini slices once you remove them from the grill.
- Seasonings – Adding some Parmesan cheese the next time you make this zucchini recipe also adds good flavor.
- Vegetables – Grill some other vegetables and turn this into a veggie platter. We love grilled red onion and bell pepper with it.
See this Zucchini Au Gratin for a simple, flavorful dish.
Storage
To store leftovers, let the zucchini slices cool to room temperature, then transfer them to an airtight container. Keep them cool in the fridge. To reheat, you can warm it in the microwave for a few seconds. I actually prefer leftovers cold right from the refrigerator. It is a great quick snack or lunch the next day.
Freezing is not recommended, as it will make the zucchini mushy.
Common Questions
After a few minutes on the hot grill, it should start to become tender. You can test the tenderness by poking it with a fork. If it’s fork-tender, that’s your sign it’s time to remove it from the grill. You don’t want to overcook it as it will become too soft.
If you want to slice and season the zucchini ahead of time, you can. This will help the flavors mesh a bit more. I wouldn’t do this too far in advance, but an hour or so is perfectly fine.
You do want the slices to be thicker to hold up on the grill. If you sliced them too thin, you can always pan-fry them at that point to cook and enjoy them. Cutting the zucchini into at least 1/3-inch thickness is key so that they hold shape while cooking on the grill.
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Greek Zucchini
Ingredients
- 2 large zucchini sliced lengthwise 1/3 inch thick
- 1 tbsp olive oil
- 3 tbsp Greek seasoning
- 1/2 cup feta cheese
- 1/2 cup grape tomatoes halved
Greek Seasoning
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp lemon zest
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried basil
- 1/4 tsp dried mint
Instructions
- Preheat a grill to medium-high.
- Combine the seasoning ingredients in a small bowl.
- Brush the oil over both sides of the sliced zucchini.
- Sprinkle both sides with the seasoning.
- Grill for 5-6 minutes per side or until tender.
- Transfer to a serving platter. Top with the feta cheese and tomatoes.
Notes
Nutrition
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