Recipe for: Grilled zucchini with feta cheese - photo 1
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Recipe for: Grilled zucchini with feta cheese

Pikantne Salads Vegetarian Dishes 30 min Easy 8 wyświetleń ~22.26 PLN * - (0)
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Description

A light spring salad with slices of grilled zucchini served with crumbled feta, fresh basil, and a lemon dressing. The dish combines the tenderness of zucchini with the boldness of salty feta and the aroma of basil — perfect as an appetizer or a side dish for grilled meals. The visual contrast of the green zucchini, white feta, and golden grill marks makes the plate look fresh and appetizing. Serve chilled or at room temperature; it pairs wonderfully with new potatoes, rustic bread, or as a light snack at a social gathering.

Ingredients Used

Ingredients (10)

Servings:
4
  • Zucchini 2.4 szt. (~600 g)
  • Feta cheese 200 g
  • Rapeseed oil 30 g
  • Lemon juice 30 g
  • Garlic 2 ząbki (~10 g)
  • 🌿 Przyprawy
  • Basil 30 g
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Honey 15 ml
💰 Szacowany koszt dania: ~22.26 PLN (5.57 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Wash the zucchini under running water and dry with a paper towel. Cut off the ends, then slice the zucchini lengthwise into pieces about 4-5 mm thick. The slices should be of even thickness so they grill evenly.

Ingredients: Zucchini
Use a cutting board and a sharp chef's knife. If the zucchini is large, remove the seeds with a spoon. Even thickness of the slices is key to uniform grilling.

Sauce

2

Prepare the dressing: in a small bowl, mix canola oil (30 g), lemon juice (30 ml), pressed garlic (10 g), and, if using, honey (15 g). Stir with a spoon for about 20-30 seconds until the ingredients are combined. The dressing should be a homogeneous emulsion with a slightly sweet and sour taste.

Ingredients: Rapeseed oil, lemon juice, Garlic, Honey
Use a small bowl and a whisk or fork. If you don't want pieces of garlic, press it directly into the bowl and mash it with the back of a spoon. The dressing can be prepared in advance and stored in the fridge for up to 2 days.

Grilling

3

Preheat a grill pan or grill to medium-high heat (it should be hot but not smoking). Brush both sides of the zucchini slices with a thin layer of oil (use a brush or silicone brush). Place the slices individually on the heated surface and grill for 2-3 minutes on each side, until clear grill marks appear and the slice softens without losing its firmness.

Ingredients: Zucchini, Rapeseed oil
The best is a grill pan sized 26-28 cm or an outdoor grill. Do not move the slice too early — when it easily comes off the grill, it's a sign that it can be turned. If you are using an outdoor grill, monitor the temperature and avoid flames directly under the vegetables.

Assembly

4

Arrange the grilled zucchini slices on a large plate in slightly overlapping layers. Drizzle generously with the prepared dressing (spread evenly, about half of the dressing now, the rest for seasoning at the end).

Ingredients: Zucchini, Rapeseed oil, lemon juice, Garlic, Honey
Use a large bowl or a plate with a diameter of at least 26 cm. When spreading the dressing, keep the handle of the spoon close to the surface to distribute the liquid evenly.
5

Crumble the feta cheese with your fingers or break it into irregular pieces with a fork and evenly sprinkle it over the zucchinis. Top with fresh basil leaves torn into smaller pieces and, if using, chopped walnuts for crunch.

Ingredients: Feta cheese, Basil
You can lightly drain the excess brine from the feta before crumbling it. Use your hands to tear the basil — the moisture from the crushed leaves releases the aroma.

Seasoning

6

Drizzle the salad with the remaining dressing, lightly sprinkle with salt and freshly ground pepper to taste. Try a slice with feta to check the balance of saltiness and acidity. If it's too sour, add a bit of honey (a small teaspoon).

Ingredients: Salt, Black pepper, Honey, Feta cheese
Add salt very sparingly due to the feta. Grind pepper just before serving for an intense aroma.

Serving

7

Serve the salad immediately at room temperature or slightly chilled. You can garnish it with an extra sprig of fresh basil. Serve as an appetizer, a side dish to grilled meat, or as a light dinner on its own.

Ingredients: Basil, Feta cheese
Use a flat white plate or platter to highlight the colors of the dish. The salad looks best fresh — feta will maintain its best texture if it doesn't stay in the fridge with the dressing for too long.

Fun Fact

💡

In Mediterranean cuisine, grilled vegetables with cheese have been popular for centuries; the use of feta adds a salty touch to the dish, and zucchini is one of the oldest vegetables cultivated in the Mediterranean basin.

Best for

piknik grill lekka kolacja przystawka na przyjęcie

Tips

🍽️ Serving

Serve with crispy bread or young potatoes. If you want a heartier version, add cooked buckwheat or barley as a base. For a flavor contrast, you can add a few arugula leaves.

🥡 Storage

Store in a closed container in the refrigerator for up to 24 hours. It is best to store the dressing separately and add it before serving to prevent the zucchini slices from becoming too soft. For reheating, use a short grilling on a pan or an oven preheated to 180°C for 5-7 minutes.

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