Grilled zucchini is elevated in this Mediterranean Grilled Zucchini with Dill Yogurt and Feta. Tender, smoky zucchini slices rest on a tangy dill yogurt sauce, finished with salty feta and crunchy pistachios for a side dish that’s as attractive as it is flavorful. Serve alongside Mediterranean chicken or lamb, or include it in a vegetarian spread.
“This is yummy, even with dried dill! Use 1/3 the amount of fresh and give it time to bloom. We are keeping this!”
Why This Recipe is a Keeper!
Bright Mediterranean flavors make this grilled zucchini an easy, healthy summer side. It’s light, quick to prepare, and impressive enough for guests yet simple enough for weeknights.
This recipe stands out because it:
- Showcases balanced Mediterranean flavors: smoky grilled zucchini, creamy dill yogurt, salty feta, and crunchy pistachios.
- Is light but satisfying: Greek yogurt and pistachios add protein and texture without heaviness.
- Comes together fast: ready in about 30 minutes, making it perfect for last-minute entertaining.
- Is versatile: pairs with many Mediterranean mains or works well in a vegetarian mezze.
- Looks beautiful: the layered presentation with feathery dill and pistachios makes a striking platter.
Whether serving family or guests, this Mediterranean Grilled Zucchini with Dill Yogurt and Feta is an easy favorite to return to all summer long.
How to Make Mediterranean Grilled Zucchini with Dill Yogurt
Recipe Ingredients:
Below are the ingredients you’ll need. Quantities are listed in the recipe card further down.
Ingredient Notes and Substitutions:
- Zucchini: Small to medium zucchini work best for uniform planks.
- Greek Yogurt: Full-fat Greek yogurt gives the creamiest texture, but lower-fat versions are fine.
- Dill: Fresh dill is preferred; dried dill can be used in a smaller amount and given time to rehydrate.
- Feta: Crumbled feta adds a briny finish; goat cheese can substitute if desired.
- Pistachios: Add color and crunch. If needed, use almonds, walnuts, or pine nuts, or sunflower seeds for nut allergies.
Step-by-Step Instructions:
- Gather and prep all ingredients.
- Combine Greek yogurt, half the olive oil (only if the yogurt is very thick), lemon juice, chopped dill, minced garlic, salt, and pepper in a small bowl. Refrigerate until ready to serve.
- Slice each zucchini into three even planks.
- Brush zucchini planks lightly with olive oil and season with salt and pepper.
- Preheat a grill or grill pan over medium-high heat. Grill zucchini 2–3 minutes per side, until tender and lightly charred.
- Spread the dill yogurt across a serving platter.
- Arrange the grilled zucchini over the yogurt. Sprinkle with crumbled feta, chopped pistachios, and a pinch of cayenne if desired. Garnish with dill sprigs.
Chef Tips and Tricks:
- If your Greek yogurt is thin, strain it in cheesecloth for a few hours for a richer texture. If it’s very thick, stir in a little olive oil to make it spreadable.
- Cut zucchini into uniform 1/3-inch planks so they cook evenly and hold together on the grill.
- The dish is excellent served hot or at room temperature, which makes it ideal for entertaining.
Recipe FAQs:
Yes. A grill pan works well, and you can also broil or roast the zucchini in the oven.
Brush lightly with oil, slice evenly, avoid overcrowding, and cook quickly over high heat.
Make the dill yogurt a day ahead and chill. Grill the zucchini shortly before serving for best texture.
Variations:
- Substitute grilled eggplant rounds for zucchini for a different texture and flavor.
Serve grilled zucchini with:
- Roasted or grilled Mediterranean fish
- Chicken with romesco or other Mediterranean chicken dishes
- Spiced meatballs or lamb dishes
More great zucchini recipes you’ll love!
- Zucchini quiche
- Zucchini ricotta fritters
- Zucchini corn cakes with basil buttermilk sauce
- Zucchini and corn casserole
Mediterranean Grilled Zucchini with Dill Yogurt and Feta
Ingredients
- 3/4 cup Greek yogurt (preferably full-fat)
- 1/4 cup extra-virgin olive oil, divided (only use all if yogurt is very thick)
- 1 teaspoon fresh lemon juice
- 1/4 cup chopped fresh dill, plus sprigs to garnish
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 4 small zucchini (about 1 1/2 pounds)
- 1/4 cup crumbled feta
- 1/4 cup pistachios, coarsely chopped
- Cayenne pepper, to taste
Instructions
- Combine yogurt, half the olive oil (only if the yogurt is very thick), lemon juice, dill, garlic, salt, and pepper in a bowl. Chill until serving.
- Slice each zucchini into three planks. Brush lightly with olive oil and season with salt and pepper.
- Preheat a grill or grill pan to medium-high and grill zucchini 2–3 minutes per side, until tender and charred.
- Spread the dill yogurt on a platter, arrange zucchini on top, and sprinkle with feta, pistachios, and a pinch of cayenne if desired.
- Garnish with dill sprigs and serve warm or at room temperature.
Notes
Only add olive oil to the yogurt if the yogurt is extremely thick. Substitutions: goat cheese for feta; almonds, walnuts, or pine nuts for pistachios; sunflower seeds for nut-free option.
Nutrition (per serving)
Calories: 235 kcal; Carbs: 9 g; Protein: 8 g; Fat: 20 g. Values are estimates and may vary.
Like this? Leave a comment below!