Tired of the same old salad at your barbecue? This summer, swap it for an elegant platter of grilled zucchini paired with a whipped feta dip. Smoky, charred zucchini resting on a cool, creamy sauce is a simple but striking combination that will instantly lift your next cookout.
If you’re already firing up the grill, consider adding other quick vegetable sides such as grilled asparagus with Romesco and burrata. These easy, flavourful dishes pair just as well with grilled steaks—think ribeye or tomahawk—or with simple skewers and burgers.
There’s something satisfying about presenting vegetables that have been kissed by the grill: long, elegant slices of zucchini, marked with dark grill lines, look and taste like summer. Grilling vegetables simplifies prep, reduces kitchen fuss, and lets the person manning the barbecue share a little of the workload—no more complex salads to assemble indoors.
Grilled zucchinis are quick to prepare. Trim the ends, then slice each zucchini lengthwise into even strips—about two centimetres (roughly 2/3 inch) thick. That thickness allows the zucchini to become tender and pliable on the grill without drying out. Lightly brush or spray both sides with olive oil and season with a little salt before placing on a hot grill.
Whipped feta dip
A whipped feta dip is creamy, tangy and the perfect foil for smoky grilled zucchini. It’s thick and luscious, cool and refreshing, and comes together in minutes. Blend crumbled Greek feta with Greek yogurt, a small amount of grated garlic, lemon zest and a splash of olive oil until completely smooth. Stir in chopped fresh dill and chill the dip for at least an hour to let the flavours mellow and meld.
This dip is versatile: use it as a spread on sandwiches, a dip for fries or crudités, or as part of a mezze selection alongside other dips and small plates. It’s a smart make-ahead item for any summer gathering.
Recipe Tips and Notes
- No additional salt is usually necessary; the feta provides plenty of seasoning.
- Use about half a clove of garlic if you prefer a subtle garlic note; increase for a bolder flavour.
- Lemon zest adds a bright lift—avoid adding lemon juice to the dip, which can make it too tangy.
- Slicing the zucchini too thin will cause it to dry out on the grill. Aim for about 2 cm (2/3 inch) thickness.
What goes with it
Grilled zucchini with whipped feta makes a fantastic centrepiece for a summer spread and complements almost anything from the grill. The cool, herby dip pairs well with meat, fish and other vegetables. Some serving ideas:
- Pork or chicken souvlaki—simple marinated skewers grilled until caramelised.
- Grilled chicken or beef burgers—serve alongside or use the dip as a spread.
- A vegetarian option such as a halloumi or grilled-portobello burger.
Keep a stack of soft flatbreads or pitas on hand and provide crunchy vegetable sticks for guests to dip while they wait. This plate works equally well as an appetizer, side dish, or light main when paired with grains or a salad.
Storage and leftovers
Store the whipped feta dip in an airtight container in the refrigerator for up to seven days. It’s a handy, protein-rich snack to have ready for sandwiches, dips or quick breakfasts. Grilled zucchini will keep in the fridge for a day or two—use leftovers in a cold pasta salad, tucked into sandwiches, or reheated briefly on the grill or under a hot broiler.
More vegetable side dishes
- Lemony edamame and butter bean hummus for a bright, protein-packed dip.
- Spanish butter beans in Romesco sauce for a rich, smoky accompaniment.
- Grilled asparagus with Romesco and burrata for an elegant starter or side.
Grilled Zucchini with Whipped Feta Dip
Ingredients
- For the dip
- 200 g / 7 oz Greek feta, crumbled
- 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 chopped fresh dill
For the zucchini
- 3 zucchini
- Salt, to taste
- 2 tbsp olive oil or a light spray of oil
Instructions
- Combine crumbled feta, Greek yogurt, grated garlic, lemon zest and olive oil in a food processor or blender. Process until smooth. Transfer to a bowl, stir in the chopped dill, cover and refrigerate for at least one hour to let the flavours meld.
- Preheat the grill. Trim the ends of the zucchini and slice each one lengthwise into long strips about 2 cm (2/3 inch) thick. Avoid slicing too thinly to prevent drying on the grill.
- Brush or spray both sides of the zucchini slices with olive 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. Each slice should be soft and flexible when fully cooked.
- Spread the chilled whipped feta on a serving plate. Pile the grilled zucchini slices on top, drizzle with a little extra olive oil if you like, and finish with more chopped dill and a little lemon zest for brightness. Serve warm or at room temperature.
Nutrition
Nutrition information is an approximation.