Description
This simple and flavorful grilled zucchini recipe features tender zucchini wedges charred to perfection and served with a refreshing lemony yogurt sauce, crumbled feta, and fresh mint. Perfect as a light appetizer or a healthy side dish, it is naturally gluten-free and easy to prepare in just 10 minutes.
Ingredients
Grilled Zucchini:
- 3 small-medium zucchini, quartered lengthwise, then cut in half horizontally
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Juice of 1 small lemon
Lemony Yogurt with Feta & Mint:
- ½ cup whole milk Greek yogurt
- Zest of 1 small lemon
- ½ garlic clove, finely minced
- ¼ cup crumbled feta cheese
- ¼ cup fresh mint, chopped
- Pinch of red pepper flakes
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the Grill: Preheat your grill to high heat to ensure it is hot enough for achieving perfect char marks on the zucchini.
- Prepare the Zucchini: Toss the zucchini wedges lightly with extra-virgin olive oil and season them with sea salt and freshly ground black pepper to enhance their natural flavor.
- Grill Zucchini: Place the zucchini cut side down on the grill and cook for 2 minutes. Flip the wedges to grill the skin side down for an additional 3 to 4 minutes, until nice char marks form and the zucchini is tender but still firm.
- Finish with Lemon Juice: Remove the zucchini from the grill, transfer them to a serving plate, and squeeze fresh lemon juice over the top to add bright acidity.
- Make the Yogurt Sauce: In a small bowl, combine the Greek yogurt, lemon zest, finely minced garlic, and ¼ teaspoon salt. Mix well to create a creamy and tangy sauce.
- Assemble the Dish: Spread the lemony yogurt sauce evenly onto a medium serving platter. Arrange the grilled zucchini on top, then sprinkle with crumbled feta cheese, chopped fresh mint, and a pinch of red pepper flakes.
- Season and Serve: Taste and adjust seasoning with additional sea salt and freshly ground black pepper if needed. Serve immediately while the zucchini is warm alongside the cool yogurt sauce.
Notes
- You can substitute Greek yogurt with a dairy-free yogurt alternative to make this recipe vegan-friendly.
- For extra flavor, add a drizzle of balsamic glaze just before serving.
- Grill marks may form better on a cast iron grill pan if an outdoor grill is unavailable.
- Mint leaves can be roughly torn instead of chopped for more rustic presentation.
- This dish pairs well with grilled meats, fish, or as part of a mezze platter.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
