Grilled Zucchini Spears with Lemon Vinaigrette
I saw this easy grilled zucchini spears with lemon vinaigrette recipe in my new Cuisine at Home magazine and knew I would make it instantly. We all loved the tender zucchini with the tart lemon vinaigrette, crunchy pine nuts, and salty feta cheese, and it paired well with Greek-Style Pork Chops, a Greek wedge salad, and some crusty olive bread.
Grilled Zucchini Spears with Lemon Vinaigrette
ÂLemon Vinaigrette:
- 1 tbsp olive oil
- ½ tbsp Dijon mustard
- ½ lemon, juice, and zest
- Sea salt and freshly cracked pepper, to taste
Zucchini:
- 2 zucchini, quartered lengthwise
- 1 tbsp olive oil
- Sea salt and freshly cracked pepper, to taste
- 1 tbsp pine nuts, toasted
- 1 tbsp feta cheese
- 1 tbsp basil, chopped
How to Make Grilled Zucchini Spears with Lemon Vinaigrette:
Make the vinaigrette by whisking together all of the ingredients in a small bowl. Taste and re-season if necessary.
Toss the zucchini with olive oil, then season with sea salt and pepper.
Grill the zucchini, heating a grill (or grill pan) over medium-high heat. Add the spears and grill for about 2-3 minutes.
Flip wedges and grill for an additional 1-2 minutes.
Cut each quarter in half crosswise, and return to the bowl.
To serve, pour the well-shaken vinaigrette over the zucchini. Add the pine nuts, feta cheese, and basil, then toss gently to coat evenly.
Serve warm. Enjoy.
Equipment
- Grill Pan or Grill
Ingredients
Lemon Vinaigrette:
- 1 tbsp olive oil
- ½ tbsp Dijon mustard
- ½ lemon juice, and zest
- Sea salt and freshly cracked pepper to taste
- Pinch of sugar, to taste
Zucchini:
- 2 zucchini quartered lengthwise
- 1 tbsp olive oil
- Sea salt and freshly cracked pepper to taste
- 1 tbsp pine nuts toasted
- 1 tbsp feta cheese
- 1 tbsp basil chopped
Instructions
- Make the vinaigrette by whisking together all of the ingredients in a small bowl. Taste and re-season if necessary.
- Toss the zucchini with olive oil, then season with sea salt and pepper.
- Grill the zucchini, heating a grill (or grill pan) over medium-high heat. Add the spears and grill for about 2-3 minutes.
- Flip wedges and grill for an additional 1-2 minutes.
- Cut each quarter in half crosswise, and return to the bowl.
- To serve, pour the well-shaken vinaigrette over the zucchini. Add the pine nuts, feta cheese, and basil, then toss gently to coat evenly.
- Serve warm. Enjoy.
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I made this last night and it was absolutely amazing. I just substituted the feta cheese with goat and it was such a hit. Thank you for such an amazing recipe!!
These were really tasty! We love zucchini and feta–what a great idea to combine them! Way to go cooking lady! Way to go with all your pictures too. You do a marvelous, marvelous job with your website and I sincerely thank you for all your efforts! They are very appreciated by me!
I made this with baby red potatoes and asparagus instead of zucchini. It was a huge hit! I plan to make it with other veggies too. Thanks for a great recipe!
Kicking myself for not have any feta in the house! This sounds awesome. I’ll try it with what we have and make a note to make some cashew-feta for my allergic boy to have a sample too when I remember to plan better. Don’t you love grilling season? 🙂
Absolutely loved this veggie side! I grilled the zuchinni in my air fryer and it took very little time. know I will make this often.
Debbie,
I’m so glad you enjoyed it! Thanks for taking the time to let me know.
-Pam