Grilled Zucchini with Lemon Yogurt, Feta & Mint is a vibrant dish that brings summer to your plate in just 10 minutes. The zucchini, lightly charred and tender, pairs perfectly with creamy, tangy lemon yogurt and crumbly feta.
Fresh mint adds a refreshing burst, while a drizzle of olive oil ties it all together. It’s a quick, elegant side or light meal that’s as effortless as it is delicious.
This recipe is a celebration of textures and flavors—crisp edges, velvety yogurt, and the bright zing of lemon. It’s healthy, satisfying, and ready in a flash, making it ideal for busy weeknights or impromptu gatherings.
Every bite is a balance of smoky, creamy, and herbaceous notes that will leave you craving more.
Fresh & Flavorful Ingredients
- Grilled Zucchini:
- 3 small-medium zucchini (quartered lengthwise, cut in half horizontally)
- Extra-virgin olive oil (for drizzling)
- Sea salt and freshly ground black pepper (to taste)
- Juice of 1 small lemon
- Lemony Yogurt with Feta & Mint:
- ½ cup whole milk Greek yogurt (substitute with plain yogurt if needed)
- Zest of 1 small lemon
- ½ garlic clove (finely minced)
- ¼ cup crumbled feta cheese (substitute with goat cheese for a tangier flavor)
- ¼ cup fresh mint (chopped, substitute with basil for a different herb profile)
- Pinch of red pepper flakes (optional, for a hint of heat)
- Sea salt and freshly ground black pepper (to taste)
Simple & Delicious Steps
- Preheat the grill: Set your grill to high heat and let it warm up.
- Prepare the zucchini: Toss the zucchini pieces lightly with olive oil and season with pinches of salt and pepper.
- Grill the zucchini: Place the zucchini cut side-down on the grill for 2 minutes. Flip and grill skin-side down for 3 to 4 minutes, or until char marks form and the zucchini is tender.
- Add lemon juice: Remove the zucchini from the grill, transfer to a plate, and squeeze fresh lemon juice over the top.
- Make the lemony yogurt: In a small bowl, mix together the Greek yogurt, lemon zest, minced garlic, and ¼ teaspoon of salt until well combined.
- Assemble the dish: Spread the yogurt mixture onto a medium serving platter. Arrange the grilled zucchini on top, then sprinkle with crumbled feta, fresh mint, and a pinch of red pepper flakes.
- Season and serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately and enjoy!
Perfect Pairings: Serving Suggestions
This grilled zucchini dish shines as a light appetizer or side. Pair it with grilled chicken, fish, or lamb for a complete meal. For a vegetarian option, serve alongside couscous or quinoa for added heartiness. Don’t forget a crusty baguette to scoop up every bit of the lemony yogurt!
Mix It Up: Recipe Variations
Swap zucchini for yellow squash or eggplant for a colorful twist. If you’re dairy-free, try coconut yogurt instead of Greek yogurt and omit the feta. For a smoky flavor, add a pinch of smoked paprika to the yogurt mix. Fresh dill or parsley can stand in for mint if you’re out of it.
Quick Tips: Time-Saving Hacks
Prep the lemony yogurt mix ahead of time and store it in the fridge for up to 2 days. Use pre-crumbled feta to save a step. If you’re short on time, a grill pan on the stovetop works just as well as an outdoor grill for those perfect char marks.
Keep It Fresh: Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. The zucchini is best enjoyed cold or at room temperature, so no reheating is needed. If the yogurt separates, simply give it a quick stir before serving.
Grill Like a Pro: Equipment Guidance
A high-heat grill is ideal for this recipe, but a grill pan or even a broiler will work in a pinch. Make sure your grill grates are clean and lightly oiled to prevent sticking. Use tongs to flip the zucchini gently for those perfect grill marks.
Grilled Zucchini with Lemon Yogurt, Feta & Mint
Ingredients
grilled zucchini
- 3 small-medium zucchini, quartered lengthwise, cut in half horizontally
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- 1 small lemon, juiced
lemony yogurt, with feta & mint
- ½ cup whole milk Greek yogurt
- 1 small lemon, zested
- ½ clove garlic, finely minced
- ¼ cup crumbled feta cheese
- ¼ cup fresh mint
- Pinch of red pepper flakes
- Sea salt and freshly ground black pepper
Instructions
- 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.
- 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.