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Roasted zucchini salad
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5 from 1 vote

Grilled zucchini with feta and pine nuts

A healthy side dish or appetizer for these warm summer days when outdoor cooking is welcome!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Appetizer / Hors D'Oeuvre, Salad, Side Dish
Cuisine: Mediterranean
Keyword: feta cheese, gluten-free, pine nuts, zucchini
Servings: 4
Calories: 210kcal
Author: Veronique Eichler



  • Heat the grill to high heat. Brush the zucchini on both sides with olive oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
  • In a small pan, toast the pine nuts on medium high heat until fragrant.
  • Whisk together the Dijon mustard, lemon juice, lemon zest, and salt and pepper, to taste. Slowly whisk in the olive oil until emulsified.
  • Drizzle the vinaigrette over the zucchini. Top with crumbled feta cheese, pine nuts and basil.


Calories: 210kcal | Total Carbohydrate: 5g | Protein: 4g | Total Fat: 20g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 181mg | Potassium: 286mg | Dietary Fiber: 1g | Total Sugars: 3g | Vitamin A: 255IU | Vitamin C: 21.1mg | Calcium: 86mg | Iron: 0.8mg