Ingredients
- Zucchini: 4 medium-sized zucchini, choose firm zucchini with smooth skin for the best grilling results.
- Olive Oil: ¼ cup extra virgin olive oil, essential for both flavor and preventing the zucchini from sticking to the grill.
- Lemon: 1 large lemon, you’ll need both the zest and juice to brighten the dish and complement the feta.
- Garlic: 2 cloves garlic, minced, adds a savory depth to the marinade and grilled zucchini.
- Dried Oregano: 1 teaspoon dried oregano, provides a classic Mediterranean herb flavor that pairs perfectly with zucchini and feta.
- Dried Thyme: ½ teaspoon dried thyme, complements the oregano and adds another layer of herbaceousness.
- Salt: ½ teaspoon salt, plus more to taste, enhances all the flavors and seasons the zucchini.
- Black Pepper: ¼ teaspoon black pepper, freshly ground, adds a subtle spice and balances the saltiness.
- Feta Cheese: 4 ounces feta cheese, crumbled, provides a salty, tangy, and creamy contrast to the grilled zucchini. Look for block feta in brine for the best flavor and texture.
- Fresh Mint (optional): 2 tablespoons fresh mint, chopped, adds a refreshing and aromatic garnish that elevates the dish.
- Red Pepper Flakes (optional): ¼ teaspoon red pepper flakes, adds a touch of heat for those who like a little spice.
Instructions
- Prepare the Zucchini: Begin by washing the zucchini thoroughly under cold water and pat them dry with paper towels. Trim off the ends of each zucchini. You can choose to slice the zucchini in a few different ways depending on your preference. For grilling, thicker slices are generally better as they are less likely to fall through the grates and hold up better to the heat. You can slice them lengthwise into planks about ½ inch thick. Alternatively, you can cut them into rounds, also about ½ inch thick. Lengthwise planks tend to be easier to grill and look more elegant, but rounds are equally delicious and cook slightly faster. Place the sliced zucchini in a large bowl.
- Make the Marinade: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper. Ensure all the ingredients are well combined and emulsified. The olive oil should bind with the lemon juice to create a flavorful and aromatic marinade. Taste the marinade and adjust the seasoning if needed. You might want to add a pinch more salt or pepper depending on your preference. The lemon juice will help to tenderize the zucchini slightly and the garlic and herbs will infuse it with delicious flavor while grilling.
- Marinate the Zucchini: Pour the marinade over the sliced zucchini in the bowl. Gently toss the zucchini slices to ensure they are evenly coated with the marinade. Use your hands or tongs to make sure every piece gets a good coating. Let the zucchini marinate for at least 15 minutes, or up to 30 minutes for a more intense flavor. Marinating for longer than 30 minutes is generally not recommended as the lemon juice can start to break down the zucchini and make it too soft before grilling. While the zucchini marinates, preheat your grill to medium-high heat. You want the grill grates to be hot enough to create nice char marks but not so hot that the zucchini burns before it cooks through.
- Prepare the Grill: Clean your grill grates thoroughly using a grill brush. This is important to prevent the zucchini from sticking and to ensure clean, even grilling. Once the grates are clean, lightly oil them with olive oil. You can use a paper towel dipped in olive oil and tongs to carefully wipe the grates. This will further help prevent sticking and make it easier to flip the zucchini.
- Grill the Zucchini: Carefully place the marinated zucchini slices directly onto the preheated and oiled grill grates in a single layer. Avoid overcrowding the grill as this can lower the temperature and cause the zucchini to steam instead of grill properly. Grill the zucchini for about 3-4 minutes per side for planks, and 2-3 minutes per side for rounds, or until they are tender-crisp and have beautiful grill marks. Keep an eye on them and adjust the grilling time as needed depending on the heat of your grill and the thickness of your zucchini slices. You are looking for them to be slightly softened and have distinct char lines.
- Flip and Grill the Other Side: Using tongs, carefully flip each zucchini slice and grill the other side for another 3-4 minutes (or 2-3 minutes for rounds), until they are cooked through and have grill marks on both sides. The zucchini should be tender but still have a slight bite to it. Avoid overcooking, as it can become mushy. If you are unsure if they are done, you can pierce a slice with a fork; it should go through easily but not be completely soft.
- Arrange and Crumble: Once the zucchini is grilled to perfection, remove it from the grill and arrange it on a serving platter. While the zucchini is still warm, crumble the feta cheese generously over the top. The warmth of the zucchini will slightly soften the feta, making it even more delicious.
- Garnish and Serve: If desired, garnish the grilled zucchini with fresh chopped mint and a sprinkle of red pepper flakes for an extra layer of flavor and visual appeal. Serve immediately while the zucchini is still warm and the feta is soft and creamy. This dish is best enjoyed fresh from the grill, but can also be served at room temperature.
Nutrition
- Serving Size: one normal portion
- Calories: 180
- Fat: 14g
- Saturated Fat: 5g