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Grilled Zucchini with Feta & Basil

Grilled zucchini with feta and basil is a Mediterranean side dish featuring char-marked zucchini planks topped with salty feta crumbles and fresh basil. Finish with olive oil, lemon zest, and red pepper flakes for a bright, savory finish.
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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: 280
Ingredients Method Notes

Ingredients
  

zucchini
  • 3 zucchini Large; sliced lengthwise into 1/3-inch planks
olive oil
  • 3 tbsp 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
fresh basil leaves
  • 0.25 cup fresh basil leaves Whole or torn
lemon juice
  • 2 tbsp lemon juice Fresh
lemon zest
  • 1 tsp lemon zest Fresh
red pepper flakes
  • 0.25 tsp red pepper flakes
flaky sea salt
  • 0.25 tsp flaky sea salt For finishing

Method
 

Grill the zucchini
  1. Brush the zucchini planks with olive oil and season with salt and black pepper.
  2. Preheat the grill to medium-high and oil the grates.
  3. Grill zucchini for 3–4 minutes per side until char marks are well defined and the zucchini is just tender, flipping once.
Finish with feta and basil
  1. Arrange the grilled zucchini on a serving plate or platter.
  2. While still warm, crumble feta generously over the top to slightly soften it.
  3. Drizzle with olive oil and lemon juice, then scatter lemon zest, fresh basil leaves, and red pepper flakes.
  4. Finish with a pinch of flaky sea salt.

Notes

Pro tip: oil the grates right before cooking so the zucchini gets clean char instead of sticking. Store leftovers in an airtight container in the fridge for up to 2 days; reheat briefly on a hot grill pan or serve at room temperature. Freezing isn’t recommended because zucchini and fresh basil lose texture. Dietary swap: use dairy-free feta for a dairy-free version with a similar salty finish.