We’ve had a string of 90 degree days here in the northeast, and it’s brutal. All I crave on hot days are foods with fresh flavors that can be cooked quickly. This grilled zucchini is perfect to fill all of those voids.
The zucchini gets grilled over high heat for less than 10 minutes total, and is finished with chunks of salty feta cheese and a delicious oregano chimi sauce drizzled on top. Fresh oregano, especially when grown in a home herb garden, adds an almost-spicy taste to the overall dish, and it’s amazing paired with the creamy squash. Not to mention the addition of za’atar, a punchy mediterranean spice blend including dried oregano, sumac, and roasted sesame seeds (among other things, as za’atar recipes differ depending on the region), which really adds to the overall flavor of this vegetable side.
I love zucchini for it’s deep green color on the plate, but this dish would also be excellent if you subbed other varieties of summer squash, or even eggplant! I usually make a double batch of the oregano chimi, and spoon it over everything from eggs to chicken to avocado toast. It’s that good.
I hope you love this super quick summer side dish! Serve it up with my Mediterranean Grilled Strip Steak and some Best-Ever Grilled Corn for a summer meal you can’t resist. Don’t forget to share your photos and tag me @theardentcook on Instagram when you make this zucchini!
2-3 medium zucchini, roughly quartered
½ cup feta, coarsely crumbled
¼ cup olive oil
Juice of ½ lemon
¼ cup fresh oregano, roughly chopped
½ tsp za’atar
¼ – ½ tsp salt, to taste
Pinch fresh cracked black pepper
- Wash and thoroughly dry zucchini. Cut lengthwise in half, then into smaller quarters, large enough that they will not fall through the grill grates. Brush with olive oil and lemon juice, and season with salt and pepper.
- Grill zucchini on medium-high heat for approximately 4 minutes per side, or until the zucchini is charred and tender. Be careful not to overcook the zucchini, or it may become soggy and break apart as you try to remove it from the grill.
- To a small mixing bowl, combine olive oil, lemon juice, oregano, za’atar, salt, and pepper. Whisk with a fork.
- Arrange grilled zucchini on a serving plate and top with the feta. Spoon the oregano chimi over the top, and garnish with a few more sprigs of fresh oregano. Enjoy!
Comments are closed.