Monday, May 20, 2013

Grilled Zucchini with Mint and Feta (Simple Side Dish for Summer Grilling)

I used to complain because there were (and are) so many things I can't eat on the low FODMAPs diet I've been on now for over five years. But lately I've realized that while there are many things I can't eat, there are many more great things that I can eat.

Thankfully, zucchini and mint are two foods that my body seems to handle quite well.  How could I ever live without zucchini??  Not to mention mint, feta, and lemon, which seem to make a brilliant combination in this recipe that is so simple, yet so tasty, you might just freak!

Grilled Zucchini with Mint and Feta
Serves 4
Slightly modified from a recipe in Today's Dietitian Magazine

4 medium zucchini, each sliced lengthwise and into 3 planks
1.5 T olive oil
1/4th tsp. salt
1/2 tsp pepper
2 ounces reduced fat crumbled feta cheese
1/4 cup fresh mint leaves, sliced thin
Lemon wedges for garnish and a dash of juice

Heat grill to medium-high. Toss zucchini with 1 T oil, salt, and pepper.  Grill zucchini until well browned all over, 3 to 5 minutes per side.  Transfer zucchini to platter, and top with cheese and mint. Drizzle with remaining 1/2 Tbsp. of oil, and serve with a squirt of lemon, and lemon on the side

Estimated Nutrition Facts for One-Serving
Nutrition Highlights:  Only 100 calories, good source of fiber, protein, and vitamin A, excellent source of vitamin C.

Ask me what I served this with and I'll tell you...nothing.  This recipe was meant to be a side dish, but I made this in the afternoon and used it as my lunch.  It really hit the spot.  I think it would be delicious with some grilled fish or chicken.  You could also serve this over a nice hearty grain.  Or heck, have two servings and call it dinner!  I think I can safely say zucchini is part of my list of top 5 favorite vegetables.  Maybe even top four. What about you? Do you like zucchini (or summer squash)??  I hope you do because I'll tell you right now I've got some great zucchini recipes lined up for this blog this season.  Get excited.

Did everyone have a nice weekend? We actually grilled out last night, but not zucchini (I want to wait until we have our own zucchini before I show off this amazing recipe to friends and family!).  We grilled some meals in foil packets, which I'll be posting soon (they were from the last issue of Clean Eating Magazine).  They turned out so good, even my dad was raving about them.  I hope everyone enjoy's their Monday.  Remember to smile, only 5 more days until the weekend :)

Thanks for reading.

The Candid Rd


  1. Feta and mint is one of my favorite combos...and I loveee grilled veggies. Sadly, I don't have my own grill yet, but that makes the occasion that much better when I land at a friend's house who has one!

  2. So glad you can have feta and mint - what a great combo! Especially on this grilled zucchini! I'm usually a leafy green (especially kale) fan in the winter, but summer squash always hits the spot in summer. I love sauteeing squash in olive oil and serving over quinoa or some other grain. So delicious!

  3. I am going through this post and thinking of it’s theme and trying to understand what is this post about.

  4. I'm no zucchini fanatic, but these do look rather tasty. I'm pretty sure you could put feta on anything and I would eat it though...that stuff is amazing. If only I had a grill...

  5. We made this tonight under the broiler, instead of on the grill and it was fantastic. I'm going to chop up the leftovers and mix it with quinoa and lettuce for lunch tomorrow. Thanks!