Grilled Zucchini Recipe – Love and Lemons



Grilled zucchini

If your fridge is stuffed with zucchini but it’s too hot to make zucchini bread, crispy baked zucchini, or stuffed zucchini boats, what should you cook? Grilled zucchini, of course! A lot of the time, I grill zucchini along with a mix of other rainbow veggies, but lately, we’ve had so much of it on hand that I’ve been grilling it up on its own. Luckily for us, it’s a delicious summer side dish.

While a lot of grilled zucchini recipes call for slicing the squash into thin slabs, I like to cut it into wedges. This way, the zucchini keeps a nice bite as it cooks. Lightly charred & tender, these perfect grilled zucchini wedges are great on their own, so you can stop there if you want. However, I highly recommend that you take them one step further by serving them with lemony Greek yogurt, fresh herbs, and feta. This preparation is so easy to toss together, and it transforms the plain grilled zucchini into a bright & simple, yet elevated, side dish.


Grilled zucchini recipe ingredients




Grilled Zucchini Recipe Ingredients

This easy grilled zucchini recipe uses just a few ingredients, but it’s loaded with tangy flavor and lots of yummy textures. Here’s what you need to make it:

  • Zucchini! A mix of yellow squash and zucchini would work here too.
  • Lemon. I squeeze the juice over the hot grilled zucchini and mix the zest into the creamy yogurt base.
  • Greek yogurt. An extra-thick yogurt makes the perfect tangy, smooth base for the grilled veggies.
  • Garlic. I finely grate one clove to give the yogurt an extra kick.
  • Feta. Sprinkle the platter generously with the feta for tangy, salty flavor.
  • Mint leaves. They’re a delightful fresh garnish for the bright zucchini and tangy yogurt.
  • Red pepper flakes. A pop of color and a little heat are the perfect finishing touches for this recipe.

That’s it! Slather a platter with the lemony yogurt, and pile it high with the grilled zucchini, feta, fresh herbs, and red pepper flakes.


How to grill zucchini

How to Grill Zucchini

Once you’ve chopped your zucchini, grilling it is easy! Preheat a grill or grill pan to high heat, and toss the zucchini wedges with olive oil, salt, and pepper.

When the grill is hot, grill the wedges cut-side-down for about 2 minutes. Then, flip them and grill them skin-side-down for an additional 3-4 minutes, until grill marks form.


Grilled zucchini recipe

Remove the zucchini from the grill and transfer it to a plate or large bowl. While it’s still hot, toss it with lemon juice. Enjoy it as-is, or proceed with the recipe below!


How to grill zucchini

What to Serve with Grilled Zucchini

Serve this grilled zucchini recipe as a side with whatever you’re grilling or with a summer pasta like this veggie penne pastamushroom pasta, pasta pomodoro, or pesto pasta. It’d be great with a hearty couscous or pasta salad too.

Alternatively, get some good crusty bread, add few handfuls of roasted chickpeas, and call it dinner on its own!

Try tossing leftover grilled zucchini into orzo or thinly slicing it and adding it to a grilled cheese sandwich.


Grilled zucchini

If you love this grilled zucchini recipe…

Try grilling asparagus, portobello mushrooms, corn, or veggie skewers next!

Grilled Zucchini

 

Author:

Recipe type: Side dish

  • 3 small-medium zucchini, quartered lengthwise, cut in half horizontally
  • Extra-virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper
  • Juice of 1 small lemon
  • 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
  • Pinch of red pepper flakes
  • Sea salt and freshly ground black pepper
  1. Preheat a grill to high heat. Toss the zucchini lightly with olive oil and pinches of salt and pepper. Grill cut side-down for 2 minutes, then flip and grill skin-side down for 3 to 4 minutes or until char marks form. Remove from the grill, transfer to a plate, and squeeze with lemon juice.
  2. In a small bowl, mix together the yogurt, lemon zest, garlic, and ¼ teaspoon salt. Spread the yogurt on a medium serving platter, top with the zucchini, feta, mint, and red pepper flakes. Season to taste and serve.

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