Photo of Grilled zucchini with lemon-herb feta by WW

Grilled zucchini with lemon-herb feta

Points® value
Total Time
22 min
14 min
8 min
Grilled zucchini gets an amazing flavour boost from a tangy feta topping. Serve with whole wheat couscous and grilled shrimp for a light summer meal.


Crumbled feta cheese

3 tbsp(s)

Peppermint leaves

2 tbsp(s), minced

Olive oil

1 tbsp(s), extra virgin

Fresh lemon juice

1 tsp(s)

Lemon zest

1 tsp(s)

Uncooked scallions

2 medium, minced


4 small, about 680g (1 1/2 lbs)

Cooking spray

4 spray(s)

Kosher salt

½ tsp(s)


  1. In a small bowl, combine feta, mint, oil, lemon juice, lemon zest and scallions; set aside.
  2. Trim ends off zucchini and slice in half lengthwise; slice each half into 4 or 5 chunks. Place zucchini on a baking sheet (or other flat surface) in a single layer; coat both sides with cooking spray and sprinkle with salt.
  3. Off heat, coat a grill rack or grill pan with cooking spray; heat over high heat. Cook zucchini, carefully flipping once, until grill marks are evident and zucchini is softened, about 3 to 4 minutes per side. Arrange zucchini slices on a platter and serve with reserved feta topping. Yields about 5 chunks zucchini and 15ml (1 tablespoon) feta topping per serving.


The feta topping can be made and refrigerated up to one day before use; for the best flavour, bring to room temperature before serving. Double the feta topping and use it with grilled eggplant and peppers, too.