Still serving the same old salad at your barbecue? This summer, replace it with a striking platter of grilled zucchini and whipped feta dip. Charred zucchini paired with a cool, creamy feta spread makes an elegant, easy summer dish that instantly upgrades any grilled meal.
While you’re at the grill, consider adding grilled asparagus with Romesco and burrata or serving alongside a simply seasoned ribeye or tomahawk steak. These combinations highlight smoky vegetables and creamy accompaniments for balanced summer plates.
There’s something satisfying about taking the fuss out of barbecue sides. Too often the person at the grill receives all the praise, even though many of the prep tasks—marinating, chopping, assembling dips and salads, and setting the table—are done by someone else. This summer, streamline the prep: hand the tongs to the grill master and let the vegetables shine. Grilled zucchini require minimal hands-on time and look beautiful on a platter.
Grilled zucchini are visually striking: long, elegant ribbons marked with deep grill lines. They’re also quick to prepare—just trim, slice, oil and grill. The slices should be thick enough to stay moist while cooking but thin enough to soften and become flexible.
Zucchini on the grill
Zucchini are at their best in mid to late summer and pair perfectly with barbecue season. To prepare, trim the ends, then slice each zucchini lengthwise into even strips about 2 cm (2/3 inch) thick. This thickness prevents the slices from drying out or burning while still allowing them to char nicely.
Brush or spray each slice lightly with olive oil, season with a pinch of salt, and grill over medium-high heat for a couple of minutes per side. The slices should be soft, with clear grill marks and a slightly sweet, smoky flavor.
Whipped feta dip
A whipped feta dip is the perfect foil for smoky grilled zucchini. Thick, creamy and refreshing, it brings cool acidity and richness to every bite. The dip comes together in minutes and can be made ahead so flavors have time to meld in the fridge.
Combine crumbled Greek feta, Greek yogurt, grated garlic, lemon zest and a splash of olive oil in a blender or food processor and blend until smooth. Stir through chopped dill, then chill the dip for at least an hour so the garlic and lemon flavors develop. The result is a versatile spread: use it under grilled vegetables, as a sandwich spread, a dip for fries or crudités, or part of a mezze spread.
Recipe Tips and Notes
- No extra salt is usually needed—the feta provides plenty of seasoning.
- If you prefer a stronger garlic flavor, increase the amount to taste.
- Use lemon zest rather than juice to add brightness without making the dip too sour.
- Cut zucchini about 2 cm (2/3 inch) thick to avoid drying out on the grill.
What goes with it
Grilled zucchini with whipped feta dip pairs well with nearly anything from the barbecue. The cool, tangy dip complements grilled meats and vegetables alike. Try serving it with:
- Pork or chicken souvlaki—simple marinated skewers work beautifully.
- Grilled chicken or beef burgers for an elevated backyard meal.
- A veggie-friendly halloumi burger for a satisfying meat-free option.
Keep some homemade pitas or flatbreads on hand and offer crunchy crudités for guests to dip while waiting for the main course.
Storage and leftovers
Store whipped feta dip in an airtight container in the refrigerator for up to seven days. It’s a handy snack to have ready—serve with crackers or crudités. Grilled zucchini will keep for a day or two refrigerated and can be folded into a cold pasta salad, layered into sandwiches, or reheated briefly on the grill.
More vegetable side dishes
- Lemony edamame and butter bean hummus
- Spanish butter beans in Romesco sauce
- Grilled asparagus with Romesco and burrata
Grilled Zucchini with Whipped Feta Dip
Ingredients
- 200 g / 7 oz Greek feta
- 125 g / 1/2 cup Greek yogurt (full fat or low fat)
- 1/2 clove garlic, grated
- 1/2 lemon, zest only
- 1 tbsp olive oil
- 1 tbsp dill, chopped
For the zucchini
- 3 zucchini
- salt
- 2 tbsp olive oil or oil spray
Instructions
- Prepare the dip by combining crumbled feta, Greek yogurt, grated garlic, lemon zest and olive oil in a food processor or blender. Blend until smooth, then stir in the chopped dill. Cover and refrigerate for at least an hour to allow the flavors to meld.
- Preheat the grill. Trim the zucchini ends and slice each into long strips about 2/3 inch (2 cm) thick—thicker slices hold moisture better on the grill.
- Brush or spray the zucchini slices with oil and season lightly with salt. Grill for a couple of minutes per side over medium-high heat, until tender and marked with grill lines.
- Spread the chilled whipped feta on a serving plate, pile the grilled zucchini on top, drizzle with a little olive oil if desired, and finish with extra chopped dill and lemon zest.
Nutrition
Nutrition information is approximate.