Grilled Zucchini with Feta and Mint

Grilled zucchini spears with a garlicky vinaigrette, salty feta, and lots of fresh mint. Crisp-tender, smoky, and made for summer dinners.

Here’s a simple recipe that makes grilled zucchini a little bit more exciting. 

I grill thick zucchini spears until charred on the outside but still crisp-tender in the center.

Then, while they're still hot, I spoon over a punchy mixture of red wine vinegar, lemon juice, garlic, and oregano. The zucchini soaks it up like a sponge, so every bite is smoky, bright, and full of flavor.

To finish, I scatter on plenty of salty feta, fresh mint, and one last drizzle of good olive oil. It's somewhere between a grilled vegetable side and a warm zucchini salad.

This is one of those recipes I make all summer long because it goes with almost everything (and because zucchini is literally everywhere). Grilled chicken, steak, lamb, fish, or a thick slice of crusty Italian bread with torn burrata all feel right at home next to it. 

If you're planning a summer spread, pair it with my crunchy celery salad or shaved fennel salad for another fresh Italian-inspired vegetable side.

Leftovers are excellent too, especially tucked into sandwiches (like a panini with provolone, sliced chicken, and pesto?) or chopped up and tossed into this Italian-style 3 bean salad!

How to Make Grilled Zucchini

Recipe Tips

• Don't overcook it. Pull the zucchini off while it's still crisp-tender. It will continue to soften slightly as it rests.
• Dress it while it's hot. The warm zucchini absorbs the vinaigrette much better than if you wait for it to cool.
• Use a block of feta if you can. Crumbling it yourself gives you creamier, larger pieces than the pre-crumbled kind.
• Finish with good olive oil. A final drizzle right before serving adds richness and brings all the flavors together.

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