Grilled Zucchini With Feta Recipes

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GRILLED ZUCCHINI WITH FETA



Grilled Zucchini with Feta image

This is a quick, easy, and healthy side that takes little time to prepare.

Provided by dra

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 20m

Yield 4

Number Of Ingredients 4

2 zucchini, quartered
¼ cup olive oil
1 pinch Greek seasoning, or to taste
⅓ cup crumbled reduced-fat feta cheese

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Trim a little skin off each zucchini piece so it will lay flat on the grill. Brush olive oil on top and sprinkle with Greek seasoning. Top with feta cheese. Grill to preferred level of doneness, about 10 minutes.

Nutrition Facts : Calories 172.3 calories, Carbohydrate 4.1 g, Cholesterol 7.4 mg, Fat 15.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 299.9 mg, Sugar 1.7 g

GRILLED ZUCCHINI AND FETA TOASTS



Grilled Zucchini and Feta Toasts image

Though its flavor is subtle, zucchini absorbs seasonings readily, and develops deep complexity when grilled. In this recipe, the grilled squash is doused with a flavorful oil made with garlic, cumin and coriander. If you have extra time, marinate the grilled zucchini pieces in the spice oil for up to 24 hours to help build flavor. You can serve the dish hot off the grill, or prepare in advance, then serve at room temperature.

Provided by Sue Li

Categories     dinner, lunch, quick, weeknight, appetizer, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 11

4 medium zucchini (about 1 pound), trimmed and halved lengthwise
1/2 cup olive oil
Kosher salt and black pepper
4 thick slices country or sourdough bread
4 garlic cloves, thinly sliced
1 teaspoon cumin seeds, lightly crushed
1 teaspoon coriander seeds, lightly crushed
1 teaspoon red-pepper flakes
Grilled bread, for serving
3 ounces feta, crumbled into large pieces
Lemon wedges, for serving

Steps:

  • Heat a grill or grill pan over medium-high and brush the grates clean, if grilling outdoors.
  • With a small spoon, scrape the seeds from the middle of zucchini halves and discard. Rub zucchini with 2 tablespoons olive oil and season with salt and pepper. Place zucchini halves onto grill, cut-sides down, and cook until charred on both sides, turning halfway through, 10 to 15 minutes. Transfer grilled zucchini onto a cutting board, let cool slightly then cut into bite-size pieces.
  • While zucchini grills, brush bread on both sides with 2 tablespoons olive oil. Grill until lightly charred on both sides, about 5 minutes. Transfer to a serving platter.
  • While zucchini and bread grill, prepare the spice oil: Heat remaining 1/4 cup oil in a small saucepan over medium-low until hot. Stir in the garlic, cumin seeds, coriander seeds and red-pepper flakes, and remove from heat. The residual heat from the oil will cook the garlic and spices. Transfer spice oil to a large bowl, add grilled zucchini and toss to combine.
  • Spoon zucchini over grilled bread and top with large pieces of feta. Serve with lemon wedges for squeezing on top.

GRILLED ZUCCHINI WITH LEMON-HERB FETA



Grilled Zucchini with Lemon-Herb Feta image

This quick side gives zucchini the star treatment. It is an ideal recipe to make when you already have the grill fired up or for a speedy indoor option in your grill pan. Resist the urge to flip the zucchini more than once, otherwise you won't get those coveted grill marks that bring so much flavor and visual appeal to this dish. The fresh flavor of mint complements the tangy feta, but you can substitute any fresh herb you like or have on hand. You'll need half of a lemon to yield the amount of zest and juice needed for this recipe.

Categories     Lunch

Time 23m

Yield 6 servings

Number Of Ingredients 9

3 Tbsp Crumbled feta cheese
2 Tbsp Mint leaves minced
1 Tbsp Olive oil extra virgin
1 tsp Fresh lemon juice
1 tsp Lemon zest
2 medium Uncooked scallion(s) minced
4 small Uncooked zucchini about 1 1/2 lbs
4 spray(s) Cooking spray
0.5 tsp Kosher salt

Steps:

  • In a small bowl, combine feta, mint, oil, lemon juice, lemon zest and scallions; set aside.
  • Trim ends off zucchini and slice in half lengthwise; slice each half into 4 or 5 chunks. Place zucchini on a baking sheet (or other flat surface) in a single layer; coat both sides with cooking spray and sprinkle with salt.
  • Off heat, coat a grill rack or grill pan with cooking spray; heat over high heat. Cook zucchini, carefully flipping once, until grill marks are evident and zucchini is softened, about 3 to 4 minutes per side. Arrange zucchini slices on a platter and serve with reserved feta topping.
  • Serving size: about 5 pieces zucchini and 1 heaping Tbsp feta topping

Nutrition Facts : Calories 30 kcal

GRILLED SHRIMP, ZUCCHINI, AND TOMATOES WITH FETA



Grilled Shrimp, Zucchini, and Tomatoes with Feta image

This summery, Greek-inspired dinner comes together in a snap with the help of a grill basket.

Provided by Anna Stockwell

Categories     Summer     Dinner     Grill     Grill/Barbecue     Shrimp     Zucchini     Tomato     Feta     Oregano     Quick & Easy     Quick and Healthy

Yield 2 servings

Number Of Ingredients 12

1 large garlic clove, finely grated
2 teaspoons finely chopped oregano
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil, plus more for grill basket
10 jumbo shrimp (about 8 ounces), peeled, deveined, tails left on
1 medium zucchini (about 8 ounces), sliced into 1/4" rounds
1 pint cherry tomatoes
2 pita pockets
1/3 cup crumbled feta (about 1.5 ounces)
Special Equipment
A flat grill basket (about 13 1/2 x 8 1/2")

Steps:

  • Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.
  • Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.
  • Meanwhile, grill pita just until warm and toasted.
  • Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.

WW GRILLED ZUCCHINI WITH LEMON-HERB FETA



WW Grilled Zucchini With Lemon-Herb Feta image

Given this recipe at my WW meeting and with all the Zucchini in my garden wanted something different to make. With it's tangy feta topping this fit the bill. It would also be good on grilled eggplant and pepper. Only 1 pointPlus value per serving

Provided by Bonnie G 2

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons feta cheese, crumbled
2 tablespoons mint leaves, minced
1 tablspoon extra virgin olive oil
1 teaspoon lemon juice, fresh
1 teaspoon lemon zest
2 scallions, minced
4 zucchini, about 1 . 5 pounds
4 sprays cooking spray
1/2 teaspoon kosher salt

Steps:

  • In small bowl, cobine feta, mint,oil, lemon juice, lemon zest and scallions; set aside.
  • Trim ends off zucchini and slice in half lengthwise.
  • Slice each half into 4 or 5 chunks.
  • Place on flat surface in single layer.
  • Coat both sides with cooking spray and sprinle with salt.
  • Off heat, coat grill rack or grill pan with cooking spray.
  • Heat over high heat.
  • Cook zucchini, flipping once until grill marks are evident and zucchini is soft, 3 to 4 minutes per side.
  • Arrange on platter and serve with feta topping.
  • Yields about 5-6 chunks zucchini and 1 tablespoon feta topping per serving.

Nutrition Facts : Calories 43.3, Fat 1.9, SaturatedFat 1.2, Cholesterol 6.3, Sodium 284.5, Carbohydrate 4.9, Fiber 1.5, Sugar 3.7, Protein 2.7

GRILLED ZUCCHINI WITH FETA & PINE NUTS (EASY RECIPE)



Grilled Zucchini with Feta & Pine Nuts (Easy Recipe) image

This recipe of grilled zucchini with feta and pine nuts makes grilling out easy. Fire up the grill this summer and don't forget to add your veggies.

Provided by Ali Randall

Categories     Side Dish

Time 20m

Number Of Ingredients 9

1-2 large zucchini, sliced at an angle 1/4-inches thick
Kosher salt
2 teaspoons hot red pepper flakes
3 teaspoons minced fresh garlic
3 teaspoons dried oregano
3 teaspoons dried parsley
3 tablespoons olive oil
4 ounces feta cheese, crumbled
1/4 cup pine nuts

Steps:

  • Slice the zucchini on a cutting board at an angle about 1/4 inch thick.
  • Brush each side with olive oil and arrange the slices on a plate.
  • Season with the zucchini with red pepper flakes, garlic, oregano and parsley.
  • Apply cooking spray to the grill grates then preheat grill to medium heat.
  • Grill zucchini slices for about 2 to 3 minutes per side until you see light grill marks.
  • Arrange the grilled zucchini pieces on a serving platter and top with the feta cheese and pine nuts.

GRILLED ZUCCHINI AND BULGUR SALAD WITH FETA AND PRESERVED-LEMON DRESSING



Grilled Zucchini and Bulgur Salad With Feta and Preserved-Lemon Dressing image

Charred zucchini pairs particularly well with the deep savory notes of preserved-lemon paste and the tang of creamy feta in this salad.

Provided by Hetty McKinnon

Time 45m

Yield 4 main-course servings or 6-8 side servings

Number Of Ingredients 13

1 cup raw walnuts
1 cup coarse-grind bulgur
¼ tsp. kosher salt, plus more
2 lb. zucchini and/or yellow summer squash
¼ cup extra-virgin olive oil, plus more for drizzling
3 Tbsp. preserved lemon paste (such as NY Shuk)
2 tsp. honey
1 garlic clove, finely grated
Freshly ground black pepper
7 oz. Greek feta, crumbled
½ cup coarsely chopped parsley
½ cup torn mint leaves
Lemon wedges (for serving)

Steps:

  • Toast walnuts in a dry medium skillet over medium heat, tossing often, until golden brown, 8-10 minutes. Transfer to a cutting board and let cool. Coarsely chop.
  • Wipe out skillet and toast bulgur, stirring often, until a shade darker and starting to smell like popcorn, about 3 minutes. Add ¼ tsp. salt and 2 cups water and bring to a boil. Reduce heat to low and simmer gently until liquid is almost completely evaporated, 8-10 minutes. Cover skillet and remove from heat. Let sit while you prepare the rest of the salad.
  • Prepare a grill for high heat. (Or, heat a grill pan over high.) Trim ends of zucchini; slice lengthwise into long ¼"-thick planks. Set a wire rack inside a rimmed baking sheet and arrange zucchini in a single layer on rack (you can also do this in a large bowl if you don't have a wire rack). Drizzle with oil and season with salt. Toss zucchini, rubbing with your hands, to coat completely with oil.
  • Grill zucchini, undisturbed, until grill marks appear, about 2 minutes. Turn over and grill on other side until grill marks appear, about 2 minutes. Return to wire rack (or a colander set in a bowl) to drain; let cool slightly, Transfer to a cutting board and slice on a diagonal into 1" pieces.
  • Whisk preserved lemon paste, honey, garlic, and remaining ¼ cup oil in a large bowl to combine; season with pepper (lemon paste and feta should make it salty enough). Add bulgur and feta and toss to combine. Set some of zucchini, parsley, and mint aside for serving, then add remaining zucchini and herbs to salad; toss gently to combine. Taste and season with salt and pepper if needed.
  • Transfer salad to a platter. Top with reserved zucchini and herbs. Scatter walnuts over. Serve salad with lemon wedges for squeezing over.

GRILLED ZUCCHINI WITH HERB SALT AND FETA



Grilled Zucchini with Herb Salt and Feta image

Provided by Trisha Yearwood

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1/2 cup kosher salt
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
3 medium zucchini, ends trimmed, sliced lengthwise into 1/4-inch-thick planks
Olive oil, for brushing
1/2 cup crumbled feta cheese

Steps:

  • For the herb salt: Combine the salt, oregano and thyme in a small bowl and mix to blend.
  • For the grilled zucchini: Brush the zucchini planks on both sides with olive oil and sprinkle on both sides with some of the herb salt. Transfer the zucchini to a grill pan set over medium heat and cook until tender, about 5 minutes, flipping halfway through. Remove the zucchini to a serving plate and sprinkle with the feta.

Nutrition Facts : Calories 104 calorie, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 17 milligrams, Sodium 341 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Protein 4 grams, Sugar 4 grams

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