Grilled Zucchini and Feta with Lemon-Oregano Oil

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Charred zucchini slices with creamy feta and a vibrant herb-infused oil, perfect for summer grilling. This Mediterranean recipe (vegetarian), ready in about 23 minutes, pairs zucchini, extra-virgin olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, sliced into 1/4-inch rounds zucchini
• 1/4 cup extra-virgin olive oil
• 1, zested and juiced lemon
• 1 tablespoon, finely chopped fresh oregano
• 4 ounces, crumbled feta cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon (optional) red pepper flakes

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Instructions

1. Step 1: In a small bowl, whisk together 1/4 cup extra-virgin olive oil, the zest and juice of 1 lemon, 1 tablespoon fresh oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth; set aside.
2. Step 2: Brush both sides of 2 medium zucchinis (sliced into 1/4-inch rounds) with 2 tablespoons of the lemon-oregano oil mixture and season with a pinch of salt and pepper.
3. Step 3: Place zucchini on a preheated grill over medium-high heat and cook for 3-4 minutes per side, until tender and marked, brushing occasionally with the remaining oil mixture.
4. Step 4: Transfer zucchini to a serving platter, top with 4 ounces crumbled feta cheese, and sprinkle with the remaining 1 tablespoon fresh oregano and 1/4 teaspoon red pepper flakes (if using).