Mediterranean Grilled Zucchini with Dill Yogurt and Feta

5 from 3 votes

Mediterranean Grilled Zucchini with Dill Yogurt and Feta

Grilled zucchini gets a glow-up in this Mediterranean Grilled Zucchini with Dill Yogurt and Feta. Tender, smoky zucchini slices are served over a tangy yogurt sauce with salty feta, and a sprinkle of crunchy pistachios for a side dish that’s as beautiful as it is delicious!

Prep Time15

Cook Time15

Total Time30

Course: Side Dishes - Vegetables

Cuisine: Greek, Mediterranean

Diet: Diabetic, Gluten Free, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

3/4 cup Greek yogurt preferably full-fat
1/4 cup extra-virgin olive oil divided (see note below about whether to use all the olive oil)
1 teaspoon fresh lemon juice
1/4 cup chopped fresh dill plus a few sprigs for garnish if desired
3 cloves garlic minced
Salt and freshly ground black pepper to taste
4 small zucchini (1 1/2 pounds)
1/4 cup crumbled feta cheese
1/4 cup pistachios coarsely chopped (measure first, then chop)
Cayenne pepper to taste and tolerance

Instructions

Combine the yogurt, half the olive oil, lemon juice, dill, garlic, and salt and black pepper to taste in a small bowl. Set aside or refrigerate until ready to serve. NOTE: ONLY ADD THE OLIVE OIL TO THE YOGURT IF THE YOGURT YOU'RE USING IS EXTREMELY THICK, LIKE FAGE.
Cut the zucchini into three planks each. Brush with olive oil and season with salt and black pepper.
Preheat a grill or grill pan over medium-high heat. Grill the zucchini for 2-3 minutes per side or to desired doneness.
Spread the yogurt combination onto a platter. Top with the zucchini. Sprinkle with feta cheese, pistachios and a light sprinkling of cayenne pepper.
Garnish with dill sprigs if desired.

Notes

NOTE: ONLY ADD THE OLIVE OIL TO THE YOGURT IF THE YOGURT YOU'RE USING IS EXTREMELY THICK, LIKE FAGE.

SUBSTITUTIONS:

If you're not a feta fan, goat cheese is a great substitute.
Although not as visually appealing, almonds, walnuts, or pine nuts can be used instead of pistachios. If a nut allergy exists, substitute sunflower seeds.

TIPS:

Greek yogurt varies in thickness—strain thinner brands for a creamier sauce, or add olive oil to thick yogurt to loosen it and boost flavor.
Slice zucchini into uniform ⅓-inch planks so they cook evenly and stay intact on the grill.
Serve hot off the grill or at room temperature—perfect for easy entertaining.

MAKE AHEAD:

The dill yogurt can be prepared a day in advance; cover and chill until ready to use. Grill the zucchini closer to serving for the best texture.

Nutrition