Grilled Zucchini Spears with Lemon Vinaigrette
I saw this for 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.
Grilled Zucchini Spears with Lemon Vinaigrette
Lemon Vinaigrette:
- 1 tbsp olive oil
- 1/2 tbsp Dijon mustard
- 1/2 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 in a bowl.
Grill the zucchini on the grill (or in a grill pan) on one side until the grill marks appear, about 2 minutes. Flip wedges and grill for an additional 1-2 minutes. Cut each quarter in half crosswise, and return to the bowl.
Pour the 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 in a bowl.
- Grill the zucchini on the grill (or in a grill pan) on one side until the grill marks appear, about 2 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-whisked vinaigrette over the zucchini. Add the pine nuts, feta cheese, and basil then toss gently to coat evenly. Serve warm. Enjoy.
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