Grilled Zucchini With Feta And Lemon Recipes

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GRILLED ZUCCHINI WITH FETA AND LEMON



Grilled zucchini with feta and lemon image

This simple-to-prepare side is proof that a handful of ingredients can produce delicious results in a short amount of time. Feel free to use a mix of fresh zucchini and yellow summer squash to add a bit more color. You could toss in a small handful of fresh herbs to the feta mixture, using one herb or a mix of whatever you've got. This dish also easily double or triples if you're serving a crowd.

Categories     Lunch,Dinner

Time 20m

Yield 6 servings

Number Of Ingredients 8

4 spray(s) Cooking spray
0.5 cup(s) Reduced-fat feta cheese crumbled
3 medium Uncooked scallion(s) thinly sliced
1 Tbsp Extra virgin olive oil
2 tsp Lemon zest grated
24 oz Uncooked zucchini ends trimmed
0.5 tsp Kosher salt
0.25 tsp Black pepper

Steps:

  • Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to high, or prepare high fire in charcoal grill.
  • In small bowl, stir cheese, scallions, oil, and lemon zest for topping. Halve zucchini lengthwise and cut each half into 4 or 5 pieces. Transfer zucchini to large bowl. Lightly coat zucchini with nonstick spray. Season with salt and pepper and toss to coat.
  • Grill zucchini, turning occasionally, until tender, charred, and marked from grill, about 6 minutes. Transfer zucchini to platter or serving bowl. Sprinkle with feta topping.
  • Serving size: about 5 zucchini pieces and 1 heaping tbsp feta topping

Nutrition Facts : Calories 34 kcal

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 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 ZUCCHINI WITH LEMON-HERB FETA



Grilled zucchini with lemon-herb feta image

Grilled zucchini gets an amazing flavour boost from a tangy feta topping. Serve with whole wheat couscous and grilled shrimp for a light summer meal.

Categories     Dinner,Lunch

Time 22m

Yield 6 servings

Number Of Ingredients 9

3 tbsp(s) Crumbled feta cheese
2 tbsp(s) Mint leaves minced
1 tbsp(s) Olive oil extra virgin
1 tsp(s) Fresh lemon juice
1 tsp(s) Lemon zest
2 medium Uncooked scallion(s) minced
4 small Uncooked zucchini about 680g (1 1/2 lbs)
4 spray(s) Cooking spray
0.5 tsp(s) 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. Yields about 5 chunks zucchini and 15ml (1 tablespoon) feta topping per serving.

Nutrition Facts : Calories 31 kcal

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 SALAD WITH FETA, LEMON AND MINT



Grilled Zucchini Salad with Feta, Lemon and Mint image

This dish is summer in a bowl. The zucchini, lemon, and fresh mint are perfect for barbecues, picnics or everyday lunches. Aleppo pepper, adds a great little kick to a very bright and fresh salad.

Provided by Danielle Alex

Time 35m

Yield 4 servings

Number Of Ingredients 18

3 small yellow zucchini (about 1 pound), sliced lengthwise 1/4 inch thick on a mandoline
3 small green zucchini (about 1 pound), sliced lengthwise 1/4 inch thick on a mandoline
2 tablespoons sunflower oil
1/2 teaspoon kosher salt
1/2 teaspoon lemon zest
1/4 cup fresh lemon juice (from 1 large lemon)
1 small shallot, minced
1 clove garlic, minced
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 cup extra-virgin olive oil
2 tablespoons sunflower oil, avocado oil or neutral oil
2 teaspoons chopped or thinly sliced mint
1/4 teaspoon Aleppo pepper
1/2 cup crumbled feta cheese
1 teaspoon chopped or thinly sliced mint, plus a few small leaves for garnish
Pinch Aleppo pepper
Pinch flaky sea salt

Steps:

  • For the zucchini: Preheat a large grill pan over medium-high heat.
  • Combine all of the zucchini with the oil and salt in a large bowl and toss to coat.
  • Working in batches, grill the zucchini in a single layer until it starts to soften and grill marks appear on one side, about 4 minutes. Flip and repeat on the other side, about 2 minutes. Transfer to a separate large bowl.
  • Meanwhile, for the vinaigrette: Combine the lemon zest, lemon juice, shallot, garlic, Dijon, and salt in a medium bowl and whisk together. While whisking, drizzle in the olive oil and sunflower oil. Whisk in the mint and Aleppo pepper.
  • Add about 1/3 cup of the dressing to the zucchini and gently toss. Transfer to a serving plate.
  • For serving, sprinkle the zucchini salad with the feta, mint, Aleppo pepper and flaky sea salt.

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.

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