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Grilled Zucchini with Feta Cheese

Grilled zucchini with feta cheese features charred zucchini planks brushed with garlic olive oil, then topped with crumbled feta, torn mint, and lemon. This Mediterranean grilled zucchini side dish delivers tender flesh and deep grill marks in about 20 minutes.
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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: 290
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 3 medium zucchini Sliced lengthwise into 1/3-inch planks.
olive oil
  • 3 tbsp olive oil
garlic
  • 2 cloves garlic Minced.
salt
  • 0.25 salt To taste.
black pepper
  • 0.25 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
  • 1 lemon wedges For serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep and season
  1. Mix olive oil and garlic, then brush over both sides of the zucchini planks and season with salt and black pepper. Aim for an even coating so the edges char well.
Grill the zucchini
  1. Preheat the grill to medium-high and oil the grates well. The moment the grates are hot, you should see quick sizzle when zucchini touches.
  2. Grill zucchini for 3–4 minutes per side without moving until deep char marks form and the flesh is tender. Flip once, and wait for clear grill marks before turning.
Top and serve
  1. Transfer the grilled zucchini to a serving platter. Keep it in a single layer so the toppings spread evenly.
  2. While still hot, crumble feta generously over the zucchini. Let it sit briefly so the cheese softens slightly from the heat.
  3. Drizzle lemon juice and the remaining garlic oil over the zucchini, then scatter fresh mint and red pepper flakes. Finish with visible specks of mint and pepper on top.
  4. Serve with lemon wedges on the side. Cut and squeeze just before eating for bright flavor.

Notes

Pro tip: don’t move the zucchini while grilling—leaving it alone for the full 3–4 minutes helps build deep char marks. Store leftovers in an airtight container in the fridge up to 3 days; rewarm gently and add mint after reheating for best texture. Freezing isn’t recommended because zucchini gets watery after thawing. For a dairy-light swap, use a firm crumbly goat cheese instead of feta.