On this this scrumptious Grilled Zucchini Greek Salad grilled zucchini replaces the cucumbers, and that is a delectable low-carb Greek Salad version when you have zucchini that desires to be used! 

Over the weekend I worked on updating my huge collection of fifty exquisite Zucchini Recipes and found out I virtually wanted better snap shots for this Grilled Zucchini Greek Salad. So I made it and took some substantially improved pics, and remembered that wow, is that this recipe ever a winner! It’s a easy concept I got here up with years in the past when my lawn had masses of zucchini and tomatoes, and now not many cucumbers.


Grilling the zucchini with olive oil and Greek Seasoning, after which combining the grilled zucchini portions with tomatoes, olives, Feta cheese, and an oregano-flavored French dressing dressing makes a fantastic Greek Salad variant, despite the fact that it’s not authentically Greek.

And i'm not sure what i was wondering again inside the day, but this previously turned into a recipe for best one serving of salad, and i’m updating it to be a ordinary-sized salad that makes about six servings, or perhaps simplest 4 if you in reality like these elements. in case you need ideas for the use of zucchini i'm hoping you’ll provide this favourite of mine a try. if you’re a Greek Salad fan, I guess you’re going to love it!



  •  2 zucchinis about 10 inches long
  •  olive oil, to brush on zucchini
  •  4 tsp. Greek seasoning
  •  1/2 cup Newman's Own Olive Oil and Vinegar Dressing (see notes)
  •  2 cups cherry tomatoes, cut in half
  •  one 6 oz. can pitted black olives, drained and cut in half (see notes)
  •  3/4 cup crumbled feta cheese (more or less to taste)
  •  1 T dried Greek Oregano
  •  fresh ground black pepper to taste


  1. Preheat grill to high. (You can only hold your hand there for a second at that heat.)
  2. Cut off both ends of the zucchinis and cut each zucchini into fourths lengthwise, or maybe sixths if the zucchini is really large.
  3. Brush all sides of zucchini with olive oil.
  4. Sprinkle the white cut sides of the zucchini with Greek Seasoning. (affiliate link)
  5. Lay each piece of zucchini with one cut side down and cook about 3-4 minutes.
  6. When you see grill marks on first side, flip over to second cut side and grill about 3-4 minutes more.
  7. Then turn over so green skin of zucchini is down and grill a few minutes minutes more, until the zucchini feels tender when pierced with a fork. I like to keep it a little bit tender-crisp.
  8. While zucchini grills, whisk together purchased vinaigrette, and dried oregano to make the dressing.
  9. When it's tender remove zucchini from the grill. Let the zucchini cool a minute or two, then cut into pieces.
  10. Put pieces of zucchini into a bowl with about 1/3 of the dressing and toss. Let the zucchini absorb the dressing while you chop tomatoes, cut olives in half, and crumble the feta cheese.
  11. Mix the chopped tomatoes and olives in with the zucchini pieces and add more dressing, as much as you prefer.
  12. Add the crumbled feta and gently combine.
  13. Season with fresh ground black pepper and serve.

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