Grilled Zucchini
Serves 4
Simple grilled zucchini wedges are delicious on their own, but a lemony yogurt sauce, feta, and mint really elevate them in this easy recipe. Gluten-free.
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
- Juice of 1 small lemon
lemony yogurt, with feta & mint:
- 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
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.