Grilled zucchini is an easy and appetizing side dish that goes with all your favorite easy keto meals. It takes only a handful of fresh ingredients to bring out the best flavor for this low carb summer squash.
Preheat the grill to medium high and make sure the grates are nice and clean. Lightly oil the grates with some olive oil, especially if your grates tend to stick.
Slice the zucchini on the diagonal into ¼ inch thick slices. Lay the slices on the grates and cook until grill marks appear and the edges are slightly charred, 3 to 5 minutes. Flip over carefully and grill the other side until tender.
Remove the slices to a bowl and drizzle with the olive oil. Toss to coat the zucchini in the oil.
Add the garlic, salt, pepper, feta, and mint and toss to combine well. Serve warm or room temperature.
Store any leftover grilled zucchini in the fridge in a covered container. It will be good for up to 5 days.