These grilled zucchini “steaks” could be a main dish with their robust flavors. It’s as Mediterranean as it gets! I used rather small zucchini, but the large ones harvested in the spring would be even more substantial. Finally, something to do with all those zucchinis.
I’ve been increasing my Mediterranean recipes lately. This could easily star in a Greek cafe as a plant based main dish or a side to some kabobs.
The grill flavor of the perfectly tender zucchini with the earthy walnuts and tangy feta cheese gets a little kick from the chili strips.
Mushrooms, artichokes, San Marzano tomatoes or eggplant could be added to the grill pan to expand this dish. See notes.
lemony garlic potatoes on the side were a perfect accompaniment. Add a Greek salad and you have a complete meal!
Tzatziki would have been great, but I had no yogurt or cucumber.
Grilled Zucchini with walnuts and Feta
Equipment
- 1 Stove top grill Mine has a cover. You can move the grilled vegetables to a covered casserole dish if you do not have a covered grill. See on Amazon https://a.co/d/32poMot
- 1 Covered baking dish Optional
Ingredients
- 3 Zucchini
- 1 Vidalia or sweet onion
- 1/2 Cup Walnuts
- 1/4 Cup Feta cheese
- 2 Tbsp Fresh oregano May sub 1 tsp dry
- 2 Lemons
- 1/4 Cup Lemon juice
- 2 Garlic cloves
- 1 Tbsp Olive Oil
- 1 Fresno Chili
- 1/4 Tsp Aleppo pepper flakes
- 2 Sprigs Fresh dill Optional for garnish
Instructions
- Cut zucchini lengthwise into quarters
- Cut peeled onion into 6 segments
- Remove stems and seeds from fresno chili. Julienne, cut into strips.
- Slice lemon to yield 6 slices. Juice ends.
- Juice remaining lemon. Add lemon juice as needed to yield 1/4 cup lemon juice.
- Slice each garlic clove into 4 to 5 slices.
- Wipe grill with olive oil. Turn on medium heat.
- When grill is hot, place zucchini on grill. DO not disturb for about 4 minutes to get grill marks then turn at a 45 degree angle. Repeat on other side. Zucchini should have grill marks but not be cooked through. Set aside on a paper plate or plate lined with two paper towels.
- Place lemon slices on grill just enough to get a grill mark on each side. Set aside on paper plate.
- Grill onion segments. Try to keep intact and grill on both open sides to get grill parks. Add garlic and pepper strips when you flip the onion and allow them to brown slightly. Move onions, peppers and garlic to paper plate.
- Flip your grill pan so the grill becomes the lid and you are baking in the bottom, If you do not have this king of pan, use a covered casserole baking dish.
- Lightly oil the bottom of the baking dish. Place zucchini in the dish. Top each with a lemon slice.
- Mix lemon juice, oregano, aleppo pepper plus salt and pepper to taste, and pour all but 1 tbsp over zucchini.
- Coat walnuts with 2 Tbsp lemon juice, oregano, Aleppo pepper plus salt and pepper to taste. Bake for 4-5 minutes at start or end of zucchini cooking time.
- Bake 20 minutes at 350 ℉ for 30 minutes.
- Arrange zucchini on platter. Each should have a lemon slice. Top with walnuts, fresno, onion, and garlic.
- Top all with feta cheese and garnish with dill fronds.
Notes
This is a Snap Pea Sheep recipe!
A standard grill can be used here.... anything to get grill marks. Grill marks add to the flavor and visual appeal of this dish.
I just happened to have a cast iron baking dish with a grill for a lid. I will say it is heavy and a little cumbersome to use but I have it and use it.
Other vegetables to consider grilling and adding on top are radicchio, olives, green onions or asparagus. I would not bake them with the zucchini as they do not need that long of baking time.
Eggplant, red peppers, artichokes, yellow squash, or Campari tomatoes on the vine can be added into the baking process to make this a truly memorable dish.
