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Greek Grilled Zucchini Boats

Smoky grilled zucchini halves loaded with a vibrant Greek salad topping of tomatoes, feta, olives, and a balsamic drizzle. A low-carb, healthy summer favorite.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Greek, Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Boats
  • 4 medium zucchini ends trimmed
  • 2 tbsp olive oil for brushing
  • to taste salt and black pepper
Greek Topping
  • 2 cups cherry tomatoes halved (blistered optional)
  • 0.5 cup Kalamata olives pitted and chopped
  • 0.5 cup feta cheese crumbled
  • 0.25 small red onion thinly sliced
  • 2 tbsp fresh parsley chopped
  • 1 tbsp olive oil for dressing
  • 1 tsp dried oregano
  • 2-3 tbsp balsamic glaze for drizzling

Equipment

  • Outdoor grill or grill pan
  • Tongs
  • Small spoon or melon baller
  • Mixing Bowl

Method
 

  1. Preheat grill to medium-high heat (around 400°F).
  2. Slice zucchini in half lengthwise. Use a spoon to scoop out the seeds, creating a shallow boat.
  3. Brush zucchini all over with 2 tbsp olive oil and season generously with salt and pepper.
  4. Grill zucchini cut-side down for 4-5 minutes until charred, then flip and grill for 3-4 minutes until tender-crisp. Remove from grill.
  5. While zucchini grills, combine tomatoes, olives, feta, red onion, parsley, oregano, and remaining 1 tbsp olive oil in a bowl. Toss gently.
  6. Spoon the topping mixture generously into the grilled zucchini boats.
  7. Drizzle with balsamic glaze right before serving.

Notes

For blistered tomatoes like in the photo, quickly sauté the cherry tomatoes in a hot pan for 2 minutes before adding to the topping mix.