Grilled Zucchini with Feta and Herbs

Grilling season is here, and I’ve got a super easy side dish idea for you: Grilled Zucchini with Feta and Herbs! The first time I made this, my husband sat down at the table and immediately said, “That looks good!” And trust me, it was good. So easy and light and fresh with a mix of great flavors. Real food doesn’t have to be complicated when you use fresh and tasty ingredients. Enjoy!

Grilled Zucchini with Feta and Herbs on 100 Days of Real Food

Zucchini with Feta and Herbs on 100 Days of Real Food

Zucchini with Feta and Herbs

Adapted from Rachael Ray Magazine
5 from 1 vote
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Print Recipe
Servings: 4 people

Ingredients
  

  • 2 pounds zucchini sliced on an angle
  • olive oil for grilling
  • 1 tablespoon parsley minced
  • 1 tablespoon oregano minced
  • 1 clove garlic minced
  • 1/2 cup feta cheese crumbled
  • 3 tablespoon pine nuts toasted (or walnuts)

Instructions
 

  • Preheat a grill to medium-high heat. Place zucchini on grilling tray (if desired), brush with olive oil, and grill until tender and slightly charred, about 3 or 4 minutes per side.
  • Toss in a bowl with the rest of the ingredients and serve warm.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Zucchini with Feta and Herbs
Amount Per Serving
Calories 143 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 17mg6%
Sodium 229mg10%
Potassium 664mg19%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 7g8%
Protein 7g14%
Vitamin A 640IU13%
Vitamin C 42.2mg51%
Calcium 149mg15%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

 

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17 thoughts on “Grilled Zucchini with Feta and Herbs”

  1. Hello! This looks like such a yummy recipe! I was wondering, do you add the garlic and herbs to the zucchini before grilling, or add them at the end. Thanks so much!

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  3. Hi Lisa, I add walnuts to almost everything but had not thought to add to grilled zucchini, brilliant! I made pesto lasagna last week and had some zucchini and mushrooms with pesto left over so I tossed them in my grill pan on the grill. When they were cooked I served the zucchini with toasted walnuts and goat cheese from the Waxhaw farmers market. Did not have any feta in the fridge…
    Thanks! Cheers, Kary~

  4. Great recipe. It’s gardening season & soon we “farmers” will be up to our ears in squash and zucchini.

    It is always nice to have a fresh way to serve this abundant crop!

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