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Grilled Zucchini with Feta & Basil

Grilled zucchini feta basil with charred 1/3-inch planks, salty feta crumbles, and bright fresh basil. Cooked fast on a medium-high grill for tender zucchini with well-defined grill marks.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 3 zucchini large, sliced lengthwise into 1/3-inch planks
olive oil
  • 3 tbsp good quality olive oil plus extra for finishing
seasonings
  • salt to taste
  • black pepper to taste
feta
  • 0.75 cup feta cheese crumbled
basil
  • 0.25 cup fresh basil leaves whole or torn
lemon
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
chili
  • 0.25 tsp red pepper flakes
finishing salt
  • flaky sea salt for finishing

Equipment

  • 1 grill

Method
 

Prep & season
  1. Brush zucchini planks with olive oil and season with salt and black pepper. The planks should look lightly glossy before they hit the heat.
  2. Preheat the grill to medium-high and oil the grates. Wait until the grill is properly hot so the first contact forms clear char marks.
Grill
  1. Grill zucchini for 3–4 minutes per side until char marks are well defined and zucchini is just tender. You should see deep grill stripes and the flesh will yield slightly when pressed.
Finish & serve
  1. Arrange the grilled zucchini on a serving plate or platter. Keep the planks in a single layer so toppings spread evenly.
  2. While still warm, crumble feta generously over the top to let the heat soften it slightly. The feta will look lightly melty at the edges.
  3. Drizzle with good olive oil and lemon juice, then scatter lemon zest, fresh basil, and red pepper flakes. Aim for an even distribution so every plank gets bright citrus and herb.
  4. Finish with a pinch of flaky sea salt. The salt should catch the light and stay visible on top.

Notes

For best texture, grill zucchini just until tender—overcooking makes planks watery. Store leftovers in an airtight container in the refrigerator up to 2 days; reheat briefly on a hot grill pan or serve at room temperature. Freezing is not recommended because zucchini becomes soft after thawing. Dietary swap: use a plant-based feta-style substitute for a dairy-free version while keeping the same lemon, basil, and olive-oil finish.