Grilled Zucchini Salad

By Maria Lichty

Published on August 07, 2024

View RecipePin Recipe52

Zucchini is abundant in gardens and farmers’ markets during the summer months. It’s versatile, mild in flavor, and can be used in a variety of dishes. I love using it to make zucchini bread, zucchini fritters, zucchini cake, zucchini brownies, and more.

I also love making this easy Grilled Zucchini Salad. It can be served as an appetizer or side dish to any meal. It is so fresh and flavorful!

The zucchini has a lovely, smoky, and slightly charred flavor from the grilling, which adds a depth that complements the zucchini’s natural sweetness. The grilling process also brings out a subtle nuttiness and a tender texture.

The zucchini is served on top of a creamy Greek yogurt feta spread that is rich, tangy, and bursting with fresh herbs.

The salad is topped with toasted garlic breadcrumbs, feta cheese, lemon zest, and dill for maximum flavor and glorious textures.

Overall, this salad is a well-balanced dish with a mix of savory, slightly sweet, and tangy flavors. Serve it at your next BBQ, dinner party, or along side any summer meal. It’s a great way to use up the summer zucchini.

Salad Ingredients

This zucchini salad is simple, but the flavors are extraordinary thanks to the garlic breadcrumbs and Greek yogurt feta spread. I promise they are both easy to make, so don’t skip them!

For the breadcrumbs:

• Olive oil– butter will also work.
• Garlic– the garlic gives the breadcrumbs lots of flavor.
• Panko– Panko are Japanese breadcrumbs made from steamed, crustless loaves of bread that are processed into flakes and then dried. They are flaky and more crispy than regular breadcrumbs.

For Greek yogurt feta spread:

• Greek yogurt– use plain Greek yogurt.
• Feta cheese– I like to buy feta cheese that is in a block and in brine instead of the pre-crumbled cheese.
• Herbs– parsley and dill!
• Lemon zest– use a microplane to zest the lemon.

For the salad:

• Zucchini and yellow squash– the star of the salad! I like to use zucchini and yellow squash for color variation!
• Olive oil– for drizzling over the squash!

How to Make Grilled Zucchini Salad

• In a medium skillet, heat the olive oil over medium heat. Add the smashed garlic cloves and cook until fragrant, stirring often to make sure the garlic doesn’t burn. This will take 2 to 3 minutes.

• Add the panko breadcrumbs to the skillet and stir until evenly coated in the oil.

• Cook, stirring frequently, until golden brown in color. Remove from the heat and season with salt. Transfer to a bowl and set aside.

• In a medium bowl, stir together the Greek yogurt, feta cheese, parsley, dill, lemon zest, salt, and pepper. Set aside.

• Cut the zucchinis and yellow squash in half lengthwise and then cut each half into spears. Brush with the olive oil and season with salt and pepper.

• Heat the grill or a grill pan to medium-high heat. Place the squash directly on the hot grill, cut side down. Cook for 3 to 4 minutes per side, until tender and there are nice grill marks.

• Spread the yogurt feta spread onto a large plate or platter. Arrange the grilled squash on top.
• Top with garlic breadcrumbs, crumbled feta cheese, lemon zest, and chopped dill.
• Serve immediately.

What to Serve with Zucchini Salad

• Steak Kabobs
• Honey Mustard Chicken
• Italian Pasta Salad
• Easy Skillet Chicken Thighs
• Caprese Sandwich
• Lemon Butter Chicken

How to Store

For best results, store the salad separately.

• Transfer the grilled zucchini to an airtight container and store in the fridge for up to 2 days. You can reheat the zucchini the grill, grill pan, or in a skillet on the stovetop. You can also eat the zucchini cold.
• Store the creamy Greek yogurt spread in the refrigerator for up to 5 days. Stir well before using.
• Place the cooled garlic breadcrumbs in an airtight container and store on the counter for up to one week.

More Zucchini Recipes

• Grilled Zucchini
• Zucchini Fritters
• Grilled Corn & Zucchini Salad
• Zucchini Soup
• Creamy Zucchini Corn Pasta

Check out MORE ZUCCHINI RECIPES!

Email Yourself This Recipe

Just enter your email and get it sent to your inbox! Plus, you’ll get NEW recipes from us every week!

Email *

Save Recipe

Salads

Grilled Zucchini Salad with Creamy Yogurt Feta Spread

Grilled zucchini served on top of creamy yogurt feta spread and topped with garlic breadcrumbs, lemon zest, and fresh herbs. This simple dish is a great way to use up the summer zucchini.

5 from 1 vote

PrintSave RecipeReview

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Cuisine American

Servings 6

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

For the breadcrumbs:

• 1 1/2 tablespoons olive oil
• 2 small cloves garlic, smashed
• 1/2 cup panko
• 1/4 teaspoon kosher salt

For Greek yogurt feta spread:

• 1 1/2 cup plain Greek yogurt
• 1/3 cup feta cheese
• 1 1/2 tablespoons finely chopped parsley
• 1 1/2 tablespoons finely chopped dill
• 1 1/2 teaspoon lemon zest
• Kosher salt and black pepper, to taste

For the salad:

• 2 medium zucchinis, ends trimmed
• 2 medium yellow squash, ends trimmed
• 2 tablespoons olive oil
• Kosher salt and black pepper, to taste

Garnish:

• Crumbled Feta cheese
• Lemon zest
• Chopped Dill

Instructions

 

• In a medium skillet, heat the olive oil over medium heat. Add the smashed garlic cloves and cook until fragrant, stirring often to make sure the garlic doesn’t burn. This will take 2 to 3 minutes.
• Add the panko breadcrumbs to the skillet and stir until evenly coated in the oil. Cook, stirring frequently, until golden brown in color. Remove from the heat and season with salt. Transfer to a bowl and set aside.
• In a medium bowl, stir together the Greek yogurt, feta cheese, parsley, dill, lemon zest, salt, and pepper. Set aside.
• Cut the zucchinis and yellow squash in half lengthwise and then cut each half into spears. Brush with the olive oil and season with salt and pepper.
• Heat the grill or a grill pan to medium-high heat. Place the squash directly on the hot grill, cut side down. Cook for 3 to 4 minutes per side, until tender and there are nice grill marks.
• Spread the yogurt feta spread onto a large plate or platter. Arrange the grilled squash on top. Top with garlic breadcrumbs, crumbled feta cheese, lemon zest, and chopped dill. Serve immediately.

Nutrition

Calories: 153kcal, Carbohydrates: 10g, Protein: 9g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 10mg, Sodium: 254mg, Potassium: 438mg, Fiber: 2g, Sugar: 5g, Vitamin A: 383IU, Vitamin C: 25mg, Calcium: 130mg, Iron: 1mg

Keywords feta cheese, Greek yogurt, zucchini

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod