Grilled Zucchini with Feta & Fresh Herbs

July zucchini from the farmers market is a different animal than the waxy, oversized ones at the grocery store. Local zucchini is tender, sweet, and hits the grill beautifully — and this recipe lets it shine. Feta and fresh herbs are all it needs.

Ingredients

• 3–4 medium zucchini (about 2 lbs)
• 3 tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• 3 oz crumbled feta cheese
• ¼ cup fresh basil leaves, torn
• 2 tablespoons fresh herbs (parsley, mint, or chives — or a mix)
• 1 lemon, halved
• Red pepper flakes (optional)

Instructions

1. Prep the zucchini. Trim the ends and slice lengthwise into planks about ⅓ inch thick. Too thin and they fall apart; too thick and they don’t cook through.

2. Season. Brush both sides generously with olive oil and season with salt, pepper, and garlic powder. Let sit for 5 minutes while the grill heats up.

3. Grill. Heat grill to medium-high (about 400°F). Grill zucchini planks 3–4 minutes per side, until grill marks form and the flesh is tender but not mushy. Don’t move them around — let them sit and get a good char.

4. Arrange. Transfer to a serving platter in a single layer. Immediately squeeze half the lemon over the top while still hot.

5. Top and serve. Scatter crumbled feta, torn basil, and fresh herbs over everything. Add a pinch of red pepper flakes if you like heat. Serve warm or at room temperature.

Tips

• Buy small to medium zucchini — larger ones have more seeds and less flavor. At the market, the smaller ones go fast.
• Don’t skip the resting step. Salting the zucchini and letting it sit draws out a little moisture and improves the texture on the grill.
• Room temperature is fine. This dish holds well and is just as good after it cools slightly, making it easy to prep ahead for a cookout.
• Add tomatoes. If early tomatoes are at the market, a few halved cherry tomatoes tossed on for the last minute of grilling are great alongside.

Where to Find the Ingredients

Zucchini and fresh herbs are abundant at Washtenaw County farmers markets all through July and August. Look for mixed herb bunches — most vendors sell them for a couple dollars and they’ll last the week.

Farmers markets:

• Ann Arbor Farmers Market — Saturdays 7am–3pm, Wednesdays 7am–3pm
• Saline Farmers Market — Saturdays 8am–noon
• Chelsea Farmers Market — Saturdays 8am–1pm, Wednesdays 10am–3pm

Farm stands & stores (no membership required):

• Argus Farm Stop — two Ann Arbor locations, open daily 8am–8pm year-round. Carries produce from 50+ local farms.
• Green Things Farm Collective — 3825 Nixon Rd, Ann Arbor, farm stand open 7 days a week March through early December.
• Jacob’s Fresh Farm — 475 N Fletcher Rd, Dexter, farm stand open daily 8am–6pm.
• Old City Acres — 741 Emerick St, Ypsilanti (B Cubed Bakery lot), Thu–Sun.
• Dog Star Farm — on-site farm stand in Ann Arbor, plus every Saturday at the Ypsilanti Farmers Market.