Grilled zucchini with feta and yogurt is the kind of summer side dish that keeps things easy and fresh. With just a handful of ingredients, this recipe brings out the best in seasonal zucchini—charred, tender, and perfectly paired with creamy Greek yogurt and salty feta. It’s light, simple, and full of flavor, perfect for outdoor dinners or quick weeknight meals.

If you want a delicious crusty bread to serve with this grilled zucchini, let me suggest a few of my favorites. My rustic whole wheat bread is a bread I make often because our family loves it so much! This ancient grain loaf is another crusty bread that is so good! If you are looking for a soft, fluffy bread, I suggest trying these rosemary rolls. They are light, tender, and so good!
Ingredients
- Zucchini – Cut into wedges by slicing in half, then cutting each half into quarters lengthwise.
- Avocado oil – For brushing the zucchini before grilling. It handles high heat well and adds a neutral richness.
- Salt and black pepper – To season the zucchini before grilling and to finish the dish.
- Plain nonfat Greek yogurt – Spread on the serving plate as a cool, creamy base.
- Chili oil – Adds a little heat and extra flavor to the yogurt.
- Feta cheese – Crumbled over the top for a salty, tangy finish.
- Olive oil (optional) – A final drizzle adds richness and a glossy finish.
- Lemon juice- I like to squeeze fresh lemon juice over the finished zucchini before serving.

Instructions
- Prep the zucchini:
Cut the zucchini in half lengthwise, then cut each half into quarters to create long wedges. - Season and oil:
Brush the zucchini with avocado oil and sprinkle with salt and pepper on all sides. - Grill: Heat your grill to medium-high. Grill the zucchini for about 2 minutes per side, until grill marks form and the zucchini is soft but not mushy.
- Prepare the plate: Spread Greek yogurt over a large serving plate. Season with a pinch of salt, pepper, and a drizzle of chili oil.
- Assemble: Arrange the grilled zucchini over the yogurt. Top with crumbled feta and, if desired, a light drizzle of olive oil and fresh squeezed lemon juice. Sprinkle with a touch of salt if needed. Serve immediately.







Tips & Suggestions
Use smaller zucchini – They tend to be more tender and less watery than large ones.
Don’t overcook – You want the zucchini tender with grill marks, but still holding its shape.
Try flavored feta – Herb or pepper feta can add an extra layer of flavor.
Swap the chili oil – If you prefer less heat, use a drizzle of balsamic glaze or herb oil instead.
Serve it warm or room temp – This dish is just as good cooled slightly, which makes it great for prepping ahead.
Make it a meal – Add grilled chicken, chickpeas, or toasted pine nuts for a more filling dish.

Grilled Zucchini With Feta and Yogurt
Ingredients
- 3-4 small-ish zucchini
- 2 tablespoons avocado oil or more if needed
- salt and pepper
- ¾ cup plain Greek yogurt
- 2 tablespoons chili oil, less or more according to taste
- olive oil- optional
- 1 small lemon- optional
- ⅓ cup feta
Instructions
- Heat the grill to 400 degrees, brush the grates with oil if needed right before grilling.
- Cut the zucchini in half lengthwise, then cut each half into quarters to create long wedges.
- Brush the zucchini with avocado oil and sprinkle with salt and pepper on all sides.
- Grill the zucchini for about 2 minutes per side, until grill marks form and the zucchini is soft but not mushy.
- Spread Greek yogurt over a large serving plate. Season with a pinch of salt, pepper, and a drizzle of chili oil.
- Arrange the grilled zucchini over the yogurt. Top with crumbled feta and, if desired, a light drizzle of olive oil and fresh squeezed lemon juice. Sprinkle with a touch of salt if needed. Serve immediately.
- *optional- yogurt may be served on the side as a dip as well.
Did you make this recipe? Let me know!