Ingredients You’ll Need
Zucchini: Look for thicker zucchini to make slicing them easier. (You’ll want to keep your slices decently thick so they don’t become mushy.)
Garlic: Two minced garlic cloves are needed for the vinaigrette.
Olive oil: We’ll be using olive oil in our vinaigrette and to brush over the zucchini before cooking. (We prefer using extra light tasting olive oil.)
Lemon juice: Use fresh lemon juice for the best results!
Feta cheese: We always buy a block of feta cheese and crumble it ourselves. (It’s softer, creamier and has much better flavor than store bought feta crumbles.)
Fresh basil: Slice or tear as much fresh basil as you want! (I LOVE fresh basil so we tend to use a lot.)
Pine nuts: Elevates your grilled zucchini by adding texture and crunch! (Try them toasted – they’re so good!)
How To Make Grilled Zucchini With Feta & Basil
1. Prepare the zucchini. Slice your zucchinis into thick slices (roughly a ½ inch thick) then lay them out on a tray lined with a paper towel. Sprinkle salt over each slice and let them sit for 10-15 minutes. (This helps to draw out their moisture so they don’t become soggy after cooking.) Pat them dry with a paper towel once done.
2. Prepare the vinaigrette. While the zucchini sits, whisk your olive oil, lemon juice and minced garlic together in a small bowl and set it aside.
3. Grill. Preheat your grill to medium-high heat and brush both sides of the zucchini slices with your remaining olive oil. Once hot, place the zucchini directly on the grill. Cook for 2-3 minutes per side or until they’re just tender and grill marks have formed. Then transfer the zucchini to a tray once done.
4. Toss! Add your zucchini to a large bowl and gently toss them with your feta cheese, fresh basil and lemon-garlic vinaigrette.
5. Serve. Keep them in the same bowl (or arrange them on a platter). Then sprinkle your toasted pine nuts over the top and season with salt and pepper to taste. Serve immediately.
Variations
Use summer squash instead! (Grilled summer squash is so good!)
Replace the pine nuts with chopped walnuts or toasted pepitas!
Swap out the basil for fresh dill!
Add lemon zest for extra flavor!
Expert Tips!
Always salt the zucchini to draw out their moisture! This helps to keep the squash firm while cooking and not become soggy.
Keep your slices pretty thick! We found that ½ inch slices worked the best for us!
Don’t overcook it! If in doubt, remove your zucchini from the grill when they still look slightly undercooked. (They’ll continue cooking as they sit.)
Ingredients
3 large zucchinis
2 garlic cloves, minced
1 Tbsp olive oil (plus more to brush over the zucchini)
1 Tbsp lemon juice
¼ cup feta cheese, crumbled
¼ cup fresh basil, sliced
Pine nuts, toasted (optional)*
Salt & pepper, to taste
Instructions
Prepare the zucchini. Slice your zucchinis into thick slices (around a ½ inch thick) then lay them out on a tray lined with a paper towel. Sprinkle salt over each slice and let them sit for 10-15 minutes. (This helps to draw out their moisture so they don’t become soggy after cooking.) Pat them dry with a paper towel once done
Prepare the vinaigrette. While the zucchini sits, whisk your olive oil, lemon juice and minced garlic together and set it aside.
Grill the zucchini. Preheat your grill to medium-high heat and brush both sides of the zucchini slices with olive oil. Once hot, place the zucchini directly on the grill and cook for 2-3 minutes per side (or until they’re just tender and grill marks have formed). Transfer the zucchini to a tray once done.
Toss. Add your zucchini to a large bowl and gently toss them with your feta cheese, basil and lemon-garlic vinaigrette.
Serve. Keep the zucchini in the same bowl (or arrange them on a platter). Sprinkle your toasted pine nuts over the top and season with salt and pepper to taste. Serve immediately.
Notes
*To toast the pine nuts: Spread some pine nuts out on a baking sheet lined with parchment paper. Toast in the oven at 375 degrees for 5-6 minutes or until they’re golden brown.
Pine nuts can be replaced with walnuts or silvered almonds.
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try my grilled zucchini with feta and basil for an easy Memorial Day side dish after cutting the zucchini you’ll season them with salt then Pat them dry with a paper towel to remove any excess moisture Grill until they’re just tender then add them to a bowl with crumbled beta and fresh basil and toss in a simple lemon garlic vinegar top with toasted P nuts for a little extra crunch this dish is so simple yet bursting the flavor enjoy