Mediterranean Grilled Zucchini with Spicy Mayo
This Mediterranean Grilled Zucchini with Spicy Mayo is a quick, flavorful side or light main that’s perfect for warm-weather meals. Tender grilled zucchini slices are brushed with olive oil, seasoned simply, and paired with a creamy, zesty mayo that brings just the right amount of heat. It’s the kind of dish that feels indulgent yet light, making it a great complement to grilled meats, seafood, or salads.
Total Time: 20 minutes
Serves: 2–3
Ingredients
For the Zucchini
2 medium zucchini, sliced lengthwise
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
For the Spicy Mayo
½ cup mayonnaise
1 tablespoon sriracha sauce
1 teaspoon lime juice
½ teaspoon garlic powder
¼ teaspoon onion powder
Salt and pepper, to taste
Instructions
Prepare the zucchini:
Slice zucchini lengthwise into even planks (about ¼-inch thick). Brush both sides with olive oil, then season with salt, black pepper, and red pepper flakes.
Preheat the grill or grill pan:
Heat your grill (or stovetop grill pan) over medium-high heat until hot.
Grill the zucchini:
Place the zucchini slices on the grill. Cook for 2–3 minutes per side, or until tender and lightly charred with nice grill marks. Avoid overcooking so they stay slightly firm.
Make the spicy mayo:
In a small bowl, whisk together mayonnaise, sriracha, lime juice, garlic powder, onion powder, and a pinch of salt and pepper until smooth. Taste and adjust the spice level as desired.
Serve:
Arrange grilled zucchini slices on a platter. Drizzle or dollop with spicy mayo, or serve the sauce on the side for dipping. Garnish with a sprinkle of chili flakes or fresh herbs like parsley if you like.
Tips
Cut Evenly for Even Cooking:
Slice the zucchini lengthwise into even planks, about ¼-inch thick. This ensures they grill evenly without burning or becoming too soft.
Dry the Zucchini Before Grilling:
Pat the slices dry with paper towels before brushing with oil. This helps them sear better and prevents sogginess.
Don’t Overcrowd the Grill:
Give each slice enough space so they char nicely. Overcrowding traps steam and causes them to steam instead of grill.
Control the Heat:
Medium-high heat gives a good char while keeping the inside tender. If the heat’s too low, they’ll turn mushy; too high, they’ll burn before softening.
Add Olive Oil Just Before Grilling:
Oil the zucchini right before grilling to prevent it from soaking in too much and becoming greasy.
Taste the Spicy Mayo Before Serving:
Adjust the heat level by adding more or less sriracha. For extra tang, a bit more lime juice can really brighten the sauce.
Serve Immediately:
Grilled zucchini is best fresh off the grill when it’s still warm and slightly crisp.
Variations
Greek-Inspired Version:
Add a drizzle of tzatziki instead of spicy mayo and sprinkle with crumbled feta and fresh dill.
Roasted Alternative:
If you don’t have a grill, roast the zucchini slices in the oven at 425°F (220°C) for 15–18 minutes, flipping halfway through.
Add More Veggies:
Include other grill-friendly veggies like eggplant, bell peppers, or mushrooms to make a colorful Mediterranean platter.
Spicy Yogurt Sauce:
Replace mayonnaise with Greek yogurt for a lighter option. Mix it with sriracha, garlic, and lime for a creamy but tangy dip.
Cheesy Upgrade:
After grilling, sprinkle with grated Parmesan or mozzarella and let it melt for a richer twist.
Herb Oil Finish:
Mix olive oil with minced garlic, lemon zest, and chopped herbs (like parsley or basil), and brush it on the zucchini right after grilling for extra flavor.
Add Protein:
Turn it into a light meal by topping the grilled zucchini with shredded chicken, tuna, or chickpeas.
Q&A
Q: Can I make the spicy mayo ahead of time?
Yes. You can prepare the spicy mayo up to 3 days in advance. Store it in an airtight container in the fridge. Stir well before serving, as it may thicken slightly when chilled.
Q: Can I use an air fryer instead of a grill?
Definitely. Brush the zucchini slices with olive oil and seasonings, then air fry at 400°F (200°C) for about 7–9 minutes, flipping halfway through. They’ll get lightly crisp and tender inside.
Q: Is there a way to make this dish vegan?
Yes. Use vegan mayo in place of regular mayonnaise for the spicy sauce. The rest of the ingredients are already plant-based.
Q: How do I keep zucchini from getting soggy?
Avoid overcooking and make sure to pat the zucchini dry before grilling. A quick sear on medium-high heat helps maintain firmness while adding a nice smoky flavor.
Q: What can I serve this with?
This dish pairs beautifully with grilled chicken, shrimp, or halloumi. It also works well as a side for a Mediterranean quinoa salad or lemon garlic couscous.
Q: How spicy is the mayo?
With one tablespoon of sriracha, it’s medium spicy. For more heat, add an extra teaspoon; for milder flavor, reduce it or mix in some plain mayo or Greek yogurt.
Nutrition
(Per serving, about half the recipe)
Calories: ~210 kcal
Protein: 2 g
Fat: 21 g
Carbohydrates: 5 g
Fiber: 1.5 g
Sugar: 2 g
Sodium: 320 mg
If you use Greek yogurt instead of mayo, calories drop to around 120 per serving.
Conclusion
This Mediterranean Grilled Zucchini with Spicy Mayo is a perfect example of simple ingredients creating big flavor. The charred zucchini brings a smoky, tender bite, while the creamy sriracha-lime mayo adds a bold, tangy kick. It’s easy to make, naturally low-carb, and endlessly versatile—serve it as a side, appetizer, or light meal.
Whether you’re firing up the grill or using an air fryer, this dish adds a bright Mediterranean touch to any menu. A great option for summer barbecues or quick weeknight meals.