Grilled Zucchini
Alexa Weibel
371 ratings with an average rating of 4 out of 5 stars
371
15 minutes, plus grill heating
Grilled Zucchini and Feta Toasts
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 4 servings
- 4medium zucchini (about 1 pound), trimmed and halved lengthwise
- ½cup olive oil
- Kosher salt and black pepper
- 4thick slices country or sourdough bread
- 4garlic cloves, thinly sliced
- 1teaspoon cumin seeds, lightly crushed
- 1teaspoon coriander seeds, lightly crushed
- 1teaspoon red-pepper flakes
- Grilled bread, for serving
- 3ounces feta, crumbled into large pieces
- Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
744 calories; 36 grams fat; 8 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 5 grams polyunsaturated fat; 86 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 21 grams protein; 1161 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat a grill or grill pan over medium-high and brush the grates clean, if grilling outdoors.
- Step 2
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.
- Step 3
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.
- Step 4
While zucchini and bread grill, prepare the spice oil: Heat remaining ¼ 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.
- Step 5
Spoon zucchini over grilled bread and top with large pieces of feta. Serve with lemon wedges for squeezing on top.
Private Notes
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Cooking Notes
PAM
This is great. I whipped the feta in the food processor with lemon juice, olive oil and black pepper and spread on toast, topped with the zucchini. Was worried everything would fall off the toast without “glue.” We loved it!
Daniela
I have also used this as a salad vs. a topping, and have done it in a pan on the stove vs. grilled, caramelizing it all and serving it with feta crumbled on top for pungency. So good.
Kate
I followed the suggestion of the whipped feta. Turned out great! Good recipe for small town residents who find they’ve been zucchini bombed.
Tatiana
Absolutely delicious. Easy to make and presents well.
Tatiana
Delicious and easy to prepare.
Spris
Very good
Dana
We enjoyed this recipe. I might sub ground cumin for the seeds, but that’s personal taste. We made a feta spread, too, and enjoyed the texture contrast between soft zucchini, smooth feta spread and lightly crunchy bread.
Kate M
This was delicious! Set over the edge with a drizzle of honey! Perfect Saturday brunch.
Daniela
I have also used this as a salad vs. a topping, and have done it in a pan on the stove vs. grilled, caramelizing it all and serving it with feta crumbled on top for pungency. So good.
Marisa
I followed some of the other reviewers' lead and marinated the zucchini in the spiced warm oil and also used the spiced oil to brush the bread on both sides. Definitely squeeze a tad bit of lemon at the end - it really brings this dish all together. I loved this and it is a great way to use up all that garden zucchini. I would even buy zucchini to make this - delicious!
Paul
This was a little confusing. The spice oil is added only at the end according to the recipe but in the description it suggests marinating the zucchini beforehand. I simply grilled the zucchini after coating it with the spice oil and it was delicious, with some left over to lightly toss before serving. We skipped the bread and made this as a side dish with lime and chilli grilled chicken.
JR
This was easy and delicious. I added little cherry tomatoes from the garden in the saucepan with the garlic, oil and spices.
Bubba
Potted meat and soda crackers....
Ann
This was WONDERFUL! I’ve also made it using my panini press when I’m too lazy to grill. I add local hot pepper jelly on top as well, which I highly recommend!
anton
Phenomenal. My eldest who doesn’t like zucchini couldn’t believe she was eating this.
cary
We enjoyed this on an early summers eve - just lovely the way it was! Large zucchini chunks sort of define your bites as you eat it - you could chop smaller if you wish to be dainty! It’s fantastic!
PAM
This is great. I whipped the feta in the food processor with lemon juice, olive oil and black pepper and spread on toast, topped with the zucchini. Was worried everything would fall off the toast without “glue.” We loved it!
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