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Marinated Grilled Zucchini with Feta and Huckleberries

  • Prep:
  • Total Time:
  • Servings: 8
Marinated Grilled Zucchini with Feta and Huckleberries

Photography: Richard Banks

Source: Martha Stewart Living, May 2013


  • 2 pounds small zucchini, halved lengthwise
  • Coarse salt
  • 1 cup plus 3 tablespoons extra-virgin olive oil, divided
  • 2 medium shallots (about 3 1/2 ounces), thinly sliced crosswise
  • 2 cloves garlic, thinly sliced crosswise
  • 1 teaspoon coriander seeds, toasted and coarsely ground, plus flowering fresh coriander (cilantro) sprigs, for garnish (optional)
  • 1/3 cup fresh or thawed frozen red huckleberries, plus more for garnish
  • 1/3 cup cider vinegar
  • 1 block sheep's-milk feta (6 ounces), cut into 1/4-inch-thick slices


  1. Place zucchini, cut side up, on a wire rack set in a rimmed baking sheet. Season with 1 tablespoon salt, flip, and let stand until slightly softened and juices are released, about 1 1/2 hours. Gently squeeze zucchini, extracting as much liquid as possible, and pat dry.

  2. Meanwhile, preheat grill over medium-high heat. Brush zucchini with 2 tablespoons oil and grill, flipping once, until lightly charred and tender, about 15 minutes total. Transfer to a 9-by-13-inch baking dish.

  3. Heat 1 tablespoon oil in a small skillet over medium heat. Add shallots and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Distribute shallot-and-garlic mixture evenly over zucchini. Sprinkle with coriander seeds, huckleberries, and 1 teaspoon salt. Drizzle with vinegar and remaining cup oil. Marinate mixture at least 1 hour at room temperature or (preferably) up to 24 hours in refrigerator. If refrigerated, bring mixture to room temperature before serving.

  4. Layer zucchini mixture and feta on a serving platter, drizzle with some marinade, and garnish with coriander sprigs and huckleberries.

Cook's Note

Make-Ahead Magic
Marinated grilled zucchini with feta is a strategically smart party dish. You can prepare it a day ahead, and it just keeps getting better as it sits in the refrigerator.

Reviews (2)

  • Yestocooking 20 Aug, 2014

    It was very tasty, but far too salty. The only huckleberry fruits I've seen are those that grow in Idaho and taste similar to blueberries. I skipped that ingredient. I also didn't see the need for all the oil, and used 1/4 cup.
    I will certainly make it again.

  • Maggiepoo 24 May, 2013

    never saw a huckleberry anywhere, -- not even a gourmet grocery store. Never saw frozen ones either. Ridiculous