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Grilled Zucchini with Mint Pesto & Feta Recipe

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I love finding recipes that are not only delicious to eat, but are also good for you! Veria Living is all about finding healthy recipes that you will actually love to eat! And they have come up with some wonderfully delicious recipes for summer that will beg for you to eat them outside in the sunshine!

Peggy K is one of the people who come up with these great recipes for Veria Living. She specializes in makeing recipes that are not only good, but good for you. And this recipe for grilled zucchini will help rev up your digestion and get rid off a bulging tummy.

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Not only is this a healthy side dish, but this Grilled Zucchini with Mint Pesto & Feta is a yummy side dish perfect for your next summer gathering!

Peggy K has a show on Veria Living called Peggy K’s Kitchen Cures. Registered holistic nutritionist, health educator and culinary consultant Peggy Kotsopoulos whips up healthy and delicious dishes that are both good … and good-for-you! Whether it’s Pumpkin Mousse or her famous Mediterranean Quinoa Salad, Peggy has the recipe for what ails you!

She also has two great cookbooks available on Amazon:

Kitchen Cures: Revolutionize Your Health with Foods that Heal

Must Have Been Something I Ate

If you’re a fan of side dishes, be sure to also check out this George Foreman Grill Zucchini Recipe! 

Grilled Zucchini with Mint Pesto & Feta Recipe

Grilled Zucchini with Mint Pesto & Feta Recipe

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

This grilled zucchini recipe is packed full of taste and flavor.


  • 2 small zucchini
  • 3 lightly packed cup fresh mint leaves
  • 2 to 3 tablespoons extra-virgin olive oil plus more for grilling the zucchini
  • 1/4 cup hemp seeds
  • 3 cloves garlic
  • 1 cup crumbled sheep or goat’s milk feta


    Trim the ends of the zucchini and slice them very thin with a knife or on a mandoline.

    Rub the slices very lightly with olive oil.

    Combine the mint, 2 tablespoons of the olive oil, hemp seeds and garlic in a food processor.

    Process until the mint and garlic are finely chopped and the pesto is creamy. If necessary, add the remaining oil.
    Preheat a grill pan or outdoor grill.

    Grill the zucchini slices just until marked and softened, about 1 minute per side.

    Arrange them on 4 plates, folding the slices in half lengthwise so they don’t lie flat on the plate, and scatter the feta over the zucchini.

    Drizzle with some of the mint pesto and serve along with the remaining pesto in a separate dish.

Did you make this recipe?

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Miz Helen

Saturday 28th of June 2014

Happy Saturday Kelli! We are going to love your Grilled Zucchini with Mint Pesto and Feta, it looks delicious! Hope you have a great weekend and thank you so much for sharing with Full Plate Thursday! Come Back Soon, Miz Helen

April @ illistyle

Thursday 26th of June 2014

I never thought of making MINT pesto. YUMMO! Thank you so much for sharing at the Caffeinated Crafters Link Party!

Rach @ EazyPeazyMealz

Wednesday 25th of June 2014

I like any pesto, but mint pesto! Yummy! Thanks for sharing at Tips and Tricks. Pinned.

Becca Niederkrom

Friday 20th of June 2014

This is a great combination of flavors, zesty and healthy

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