Grilled Spring Zucchini with Peas, Lemon and Feta.

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This has to be the ultimate summer salad. I’ve completely fallen in love with this dish and I have eaten it at least 6 times in the past few weeks. I  make double for lunch the next day every single time because I just can’t resist. The combo is just…..I mean, garlic, lemon zest, feta, grilled zucchini and then the sweet peas.

And I know it’s not summer yet but with 31° (88° F) outside, I think we can call it summer, after all it’s just a technicality.

You can prepare the Grilled Zucchini Salad with Peas, Lemon and Feta ahead of time and bring it back to room temperature before serving or,  serve it warm or cold. It all works. It’s super simple to make and the flavours are simple irresistible. This would be amazing for your next Bbq too. Grilling the Zucchini on an open fire will enhance the flavours and make this dish even more amazing. Your friends and family are going to love it!

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Gluten free √

Vegetarian √

Serves 4 as a side or 2 as a main dish.


  • 3 Zucchini
  • 1 cup frozen peas
  • 4 oz. Feta in one piece or little Feta balls
  • zest and juice of half an organic lemon
  • 2 garlic clove, peeled and grated
  • a small handful fresh mint
  • 3 tbsp olive oil
  • salt and pepper



  1. Wash the zucchini and trim the ends. Cut lengthwise into 1/2 cm or 1/4″ slices.
  2. Heat a griddle pan and when hot, cook the zucchini for about three minutes on each side. Only turn them once so you get beautiful “grilling stripes”.
  3. Remove from the heat and cut the slices in half, place them on  a serving plate.
  4. Boil some water in a large pan and blanch the peas for about five minutes until just tender.
  5. Remove from the heat, drain and refresh under cold water.
  6. Sprinkle them over the zucchini.
  7. Heat the olive oil in  small pan over medium low heat and cook the garlic very gently for a minute or so until just fragrant.
  8. Pour over the veggies and let it cool down a bit.
  9. Next grate the lemon over the salad and then squeeze out the juice of half a lemon over it too.
  10. Season with salt and pepper.
  11. Sprinkle over the feta and the mint leaves tearing them up a bit and leaving some leafs whole.
  12. Serve as a side or as a main course.


Myra XO

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8 thoughts on “Grilled Spring Zucchini with Peas, Lemon and Feta.

    • The Cooking spoon says:

      Thank you so much Starr, it’s as easy as can be. Hope you love it too 😊

  1. Tracey O'Brien says:

    Myra, this looks so delicious. Courgette (what I called them while living in the UK and can’t break the habit!) is one of my favourite vegetables and this is such a creative way to use them. Fabulous! I am going to have to start a file and stash away summer recipes for when the weather changes down here in NZ. 31 degrees! I’m so envious.

    • The Cooking spoon says:

      Thank you so much Tracey, we call them Courgette too in the Netherlands and they are just so versatile, we eat them a lot. Thank you for stopping by. Have a great week 🌞

    • The Cooking spoon says:

      Thank you so much Ronit, it’s so simple too. I think it’s our favorite veggie dish now 😀

  2. foodinbooks says:

    I’ll bet that mint just makes the dish. Looks so delicious and perfect for a hot summer day. I think I’m going to have to make this in the next couple of weeks. YUM!

    • The Cooking spoon says:

      Thank you so much Vanessa. We can’t stop eating it. It’s best at room temperature if it’s hot outside 🌞

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