Recipe courtesy of Trisha Yearwood

Grilled Zucchini with Herb Salt and Feta

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings


  1. Combine 1/2 cup kosher salt and 1 1/2 teaspoons each dried oregano and thyme in a small bowl.
  2. Slice 3 medium zucchini lengthwise into 1/4-inch-thick planks; brush with olive oil and lightly sprinkle on both sides with some of the herb salt (reserve the remaining herb salt to use as an all-purpose seasoning). 
  3. Grill the zucchini over medium heat, flipping halfway through, until tender, about 5 minutes. Remove to a platter and sprinkle with crumbled feta.