Grilled zucchini gets an elegant Mediterranean makeover in this Mediterranean Grilled Zucchini with Dill Yogurt and Feta. Tender, smoky zucchini slices rest on a bright, tangy dill-yogurt spread, finished with salty crumbled feta and a scattering of crunchy pistachios for a side dish that’s as beautiful as it is delicious. Serve it alongside roasted or grilled proteins, or add it to a vegetarian spread for a stunning summer plate.
“This is yummy, even with dried dill! Use 1/3 the amount of fresh and give it some time to “bloom.” We are keeping this!”
Why This Recipe Is a Keeper
Rooted in fresh Mediterranean flavors, this zucchini side is light, healthy, and easy to prepare. In under 30 minutes you’ll have a dish that works for weeknights, casual entertaining, or a special summer meal.
This grilled zucchini stands out because:
- Flavor balance: Smoky grilled zucchini, bright dill yogurt, salty feta, and crunchy pistachios complement one another perfectly.
- Light but satisfying: Greek yogurt and pistachios add protein and texture without weighing the dish down.
- Quick and simple: Ready in about 30 minutes, with minimal hands-on time.
- Versatile: Pairs well with grilled meats, fish, or as part of a vegetarian mezze.
- Beautiful presentation: The layered yogurt, zucchini, feta, and pistachios make an elegant serving platter.
Whether you’re feeding family or impressing guests, this Mediterranean grilled zucchini with dill yogurt and feta is a reliable summer favorite.
How to Make Mediterranean Grilled Zucchini with Dill Yogurt
Recipe Ingredients
Below are the main ingredients you’ll need; exact amounts appear in the recipe card later in the post.
Ingredient Notes & Substitutions
- Zucchini: Choose small to medium zucchini for even, sturdy slices.
- Greek yogurt: Full-fat Greek yogurt gives the creamiest texture; low-fat or nonfat work if you prefer them.
- Dill: Fresh dill is best for aroma and flavor; dried can work in a pinch (use less and allow it to hydrate).
- Feta: Crumbled feta adds the salty tang. If you don’t like feta, a soft goat cheese is a good substitute.
- Pistachios: Their color and crunch are ideal here. Swap almonds, walnuts, or pine nuts if needed; use sunflower seeds for a nut-free option.
Step-by-Step Instructions
- Gather and prep all ingredients.
- Whisk together Greek yogurt, half the olive oil (only if your yogurt is very thick), lemon juice, chopped dill, minced garlic, and salt and pepper to taste. Chill until ready to use.
- Slice each zucchini into three long planks.
- Brush the zucchini lightly with olive oil and season with salt and freshly ground black 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 on top of the yogurt. Sprinkle with crumbled feta, chopped pistachios, and a light dusting of cayenne if you like a touch of heat. Garnish with fresh dill sprigs.
Chef Tips & Tricks
- Greek yogurt varies: strain thin yogurts for a thicker consistency, or add a bit of olive oil to very thick yogurt to make it spreadable.
- Cut zucchini into uniform planks so they cook evenly and hold together on the grill; about 1/3-inch thickness works well.
- This dish is excellent served immediately, but it also shines at room temperature—ideal for entertaining.
Recipe FAQs
Yes. A grill pan works well; you can also broil or roast the zucchini in the oven.
Brush lightly with oil, slice evenly, avoid overcrowding the pan or grill, and cook quickly over high heat.
Prepare the dill yogurt up to a day ahead and keep it chilled. Grill the zucchini close to serving for best texture.
Variations
- Swap grilled eggplant rounds for zucchini for a different texture and flavor.
What to Serve With Grilled Zucchini
- Grilled fish or baked fish dishes
- Skillet Mediterranean chicken
- Spiced meatballs or lamb
- Rice, couscous, or a fresh grain salad
More Zucchini Recipes You’ll Love
- Zucchini quiche and savory tarts
- Zucchini ricotta fritters
- Zucchini corn cakes with basil-buttermilk sauce
- Layered zucchini-corn casseroles
Explore vegetable side dishes for more inspiration and seasonal ideas.
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 (see note)
- 1 teaspoon fresh lemon juice
- 1/4 cup chopped fresh dill (plus sprigs for garnish)
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 4 small zucchini (about 1½ pounds)
- 1/4 cup crumbled feta cheese
- 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, and salt and pepper in a small bowl. Refrigerate until ready to serve.
- Cut 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. Grill zucchini 2–3 minutes per side, or until tender and charred in spots.
- Spread the dill yogurt on a platter, top with grilled zucchini, and sprinkle with feta, pistachios, and a pinch of cayenne if desired.
- Garnish with fresh dill sprigs and serve warm or at room temperature.
Notes
Note: 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 a nut-free option.
Tips:
- Strain thin Greek yogurt brands to thicken them, or thin very thick yogurt with a little olive oil to make it spreadable.
- Slice zucchini uniformly so pieces cook at the same rate and stay intact.
- Serve hot or at room temperature for easy entertaining.
Make ahead: The dill yogurt can be made a day ahead and chilled; grill zucchini just before serving for best texture.
Nutrition
Serving: 1 • Calories: 235 kcal • Carbohydrates: 9 g • Protein: 8 g • Fat: 20 g
Nutritional values are estimates and may vary based on ingredients and portion sizes.
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