Grilled Greek-Style Zucchini Recipe

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"I made this dish for my Women's Health Initiative Group at our local university, and everyone just loved it," informs Betty Washburn of Reno, Nevada. "The grilled vegetables pick up a pleasantly mild flavor from the lemon juice and herb seasonings."
Recommended: 38 Greek-Style Dinners
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 4 small zucchini, thinly sliced
  • 1 medium tomato, seeded and chopped
  • 1/4 cup pitted ripe olives, halved
  • 2 tablespoons chopped green onion
  • 4 teaspoons olive oil
  • 2 teaspoons lemon juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese

Nutritional Facts

1/2 cup: 51 calories, 4g fat (1g saturated fat), 2mg cholesterol, 241mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.


  1. In a bowl, combine the zucchini, tomato, olives and onion. Combine oil, lemon juice, oregano, garlic salt and pepper; pour over vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 23 in. x 18 in.). Fold foil around vegetables and seal tightly.
  2. Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Sprinkle with Parmesan cheese. Yield: 6 servings.
Originally published as Grilled Greek-Style Zucchini in Light & Tasty June/July 2001, p53

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