Grilled Zucchini and Feta with Lemon-Oregano Oil
Charred zucchini slices with creamy feta and a vibrant herb-infused oil, perfect for summer grilling. This mediterranean (vegetarian) ready in about 23 minutes pairs extra-virgin olive oil, zested and juiced lemon, ounces, crumbled feta cheese 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
Instructions
- 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.
- 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.
- 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.
- 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).
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Zucchini and Feta with Lemon-Oregano Oil take to make?
Total time is about 23 minutes (15 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Zucchini and Feta with Lemon-Oregano Oil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra-virgin olive oil from drying out.
Can I substitute ingredients in Grilled Zucchini and Feta with Lemon-Oregano Oil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Zucchini and Feta with Lemon-Oregano Oil for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Grilled Zucchini and Feta with Lemon-Oregano Oil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Okay for a quick meal. I've had better mediterranean dishes though.
