Grilled Halloumi Plate with Zucchini, Rice & Fresh Tzatziki

There’s something undeniably satisfying about a plate that brings together warm, golden grilled halloumi, charred zucchini ribbons, fluffy herbed rice, and a generous dollop of cool, creamy tzatziki. This dish is a Mediterranean escape in every bite—fresh, salty, tangy, and full of texture. It’s light yet fulfilling, rustic yet elegant, and most of all, ridiculously delicious. Trust me, this one’s a total game-changer.

Behind the Recipe

This dish was inspired by my summer travels through coastal Greece, where grilled cheese isn’t just a comfort food—it’s an art form. I remember the sizzle of halloumi hitting the hot grill at a seaside taverna, the scent of herbs wafting through the air, and that first bite that was all at once crispy, chewy, and salty perfection. This plate brings all of that back, with a side of refreshing tzatziki and simply seasoned rice to round things out.

Recipe Origin or Trivia

Halloumi, traditionally made from a blend of goat and sheep’s milk, hails from Cyprus. Known for its high melting point, it holds its shape beautifully when grilled or fried, making it a staple in Mediterranean and Middle Eastern cuisine. Tzatziki, the yogurt-cucumber-garlic dip that’s brightened with lemon and dill, has ancient roots and is loved across Greece, Turkey, and the Balkans. Pairing them with zucchini and rice turns simple ingredients into a celebration of flavor.

Why You’ll Love Grilled Halloumi Plate with Zucchini, Rice & Fresh Tzatziki

• Versatile: Works as a main course, lunch plate, or mezze platter addition.
• Budget-Friendly: Uses minimal, accessible ingredients with maximum flavor.
• Quick and Easy: Comes together in under 40 minutes with no complicated steps.
• Customizable: Swap veggies, add grains, or make it spicy.
• Crowd-Pleasing: That sizzling cheese wins over everyone, every time.
• Make-Ahead Friendly: Components can be prepped in advance and assembled when ready.
• Great for Leftovers: Keeps well and tastes amazing cold or reheated.

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Chef’s Pro Tips for Perfect Results

Want that halloumi golden and that tzatziki popping with flavor? Follow these tips:

1. Pat halloumi dry: Removing moisture helps it get those gorgeous grill marks.
2. Don’t over-grill: 2–3 minutes per side is all you need for golden crust and melty interior.
3. Salt the zucchini lightly: Let it sit for 10 minutes, then pat dry before grilling for maximum char.
4. Use full-fat yogurt for tzatziki: Creamy texture and rich flavor guaranteed.
5. Cook rice with broth and herbs: Adds subtle depth that complements the rest of the plate.

Kitchen Tools You’ll Need

You don’t need a full kitchen to pull this off—just these basics:

• Grill Pan or Outdoor Grill: For those signature halloumi grill marks.
• Sharp Knife & Mandoline: To get even, thin zucchini slices.
• Mixing Bowls: For marinating and tzatziki prep.
• Fine Grater: Essential for grating cucumber and garlic.
• Rice Pot or Rice Cooker: Ensures fluffy, well-cooked grains.

Ingredients in Grilled Halloumi Plate with Zucchini, Rice & Fresh Tzatziki

This dish is all about balance—salty, crisp, fresh, and creamy. Here’s the magic lineup:

1. Halloumi Cheese: 8 ounces, sliced into ½-inch slabs – provides that signature salty chew with a golden crust.
2. Zucchini: 2 medium, sliced lengthwise – adds charred freshness and lightness.
3. Olive Oil: 3 tablespoons – for grilling and drizzling.
4. Salt: 1 teaspoon – seasons and enhances all elements.
5. Black Pepper: ½ teaspoon – adds a hint of warmth.
6. Long-Grain Rice: 1 cup – base for balance and heartiness.
7. Vegetable Broth: 2 cups – infuses the rice with flavor.
8. Fresh Parsley: 2 tablespoons, chopped – brightens the rice.
9. Greek Yogurt: 1 cup – creamy base for the tzatziki.
10. Cucumber: ½ cup, grated and drained – adds crunch and coolness.
11. Garlic: 1 clove, finely grated – gives tzatziki its savory punch.
12. Lemon Juice: 1 tablespoon – for zest and brightness.
13. Fresh Dill: 1 tablespoon, chopped – brings herby freshness.
14. Optional Chili Flakes: ¼ teaspoon – for a spicy kick.

Ingredient Substitutions

Feel free to swap based on what you have:

Halloumi Cheese: Use paneer or firm tofu for a vegetarian/vegan twist.
Greek Yogurt: Substitute with coconut or soy yogurt for dairy-free.
Zucchini: Try eggplant or bell peppers.
Vegetable Broth: Use water and a bouillon cube if needed.
Fresh Dill: Replace with mint or chives for a different herby note.

Ingredient Spotlight

Halloumi Cheese: With its squeaky texture and salty bite, halloumi is the star of this dish. Grilled to golden perfection, it offers both visual and textural contrast.
Tzatziki: Cool and creamy, this sauce brings everything together. The combo of cucumber, garlic, and dill is refreshing and bold.

Instructions for Making Grilled Halloumi Plate with Zucchini, Rice & Fresh Tzatziki

Let’s build this gorgeous, delicious plate one layer at a time.

1. Preheat Your Equipment:
   Heat a grill pan or outdoor grill over medium-high heat.
2. Combine Ingredients:
   In a pot, bring vegetable broth to a boil. Add rice and a pinch of salt. Reduce heat, cover, and simmer for 15 minutes. Turn off heat, let rest 5 minutes, then fluff with a fork and stir in parsley.
3. Prepare Your Cooking Vessel:
   While rice cooks, place zucchini slices in a bowl. Toss with 1 tablespoon olive oil, a pinch of salt, and pepper. Set aside.
4. Assemble the Dish:
   Grill zucchini slices for 2–3 minutes per side until tender and charred. Remove and set aside. Pat halloumi slices dry, brush with olive oil, and grill 2–3 minutes per side until golden and crispy.
5. Cook to Perfection:
   In a small bowl, mix Greek yogurt, grated cucumber, garlic, lemon juice, dill, and a pinch of salt. Chill until ready to serve.
6. Finishing Touches:
   Arrange rice on the plate, top with grilled zucchini and halloumi. Add a generous scoop of tzatziki. Sprinkle with chili flakes if desired.
7. Serve and Enjoy:
   Drizzle with a little olive oil, garnish with fresh herbs, and dig in while everything’s warm and fresh.

Texture & Flavor Secrets

This dish is a beautiful symphony of textures. You’ve got chewy, crispy halloumi, tender grilled zucchini, fluffy rice, and creamy tzatziki—all working together in harmony. The saltiness of the cheese is balanced by the tangy coolness of the yogurt sauce, while the lemon and dill lift the entire plate. Every bite is layered and satisfying.

Cooking Tips & Tricks

Get the most out of your ingredients with these tips:

• Grill halloumi when the pan is hot for perfect sear.
• Squeeze grated cucumber well to avoid watery tzatziki.
• Add lemon zest to the rice for an extra zing.
• Let the dish rest 5 minutes before serving for flavors to meld.

What to Avoid

Common mistakes are easy to fix—here’s what to watch for:

• Skipping the cucumber drain step—leads to watery sauce.
• Overcooking halloumi—makes it rubbery, not golden.
• Underseasoning rice—broth and herbs bring it to life.
• Using low-fat yogurt—sacrifices creaminess.

Nutrition Facts

Servings: 4
Calories per serving: 430

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

You can prep every component ahead for easy assembly later. Store grilled halloumi, zucchini, and rice in airtight containers in the fridge for up to 3 days. Tzatziki stays fresh and flavorful for 3–4 days as well. Reheat halloumi and rice gently in a skillet or microwave before serving. Serve tzatziki cold.

How to Serve Grilled Halloumi Plate with Zucchini, Rice & Fresh Tzatziki

Serve on a large platter or individual plates with a lemon wedge, a drizzle of olive oil, and extra herbs. Add warm pita on the side or pair with olives and cherry tomatoes for a fuller spread. It’s equally beautiful for weeknight dinners or casual entertaining.

Creative Leftover Transformations

Leftovers? No problem:

• Make a grain bowl with leftover rice, veggies, and tzatziki.
• Stuff into a wrap or pita for a handheld lunch.
• Chop halloumi and toss with salad greens for a protein boost.

Additional Tips

• Add pomegranate seeds or roasted chickpeas for texture and color.
• Mix a little feta into the rice for a double-cheese effect.
• Garnish with microgreens or a sprinkle of za’atar for a chef’s touch.

Make It a Showstopper

Use a shallow bowl or wide plate for layered presentation. Stack zucchini ribbons under halloumi slices, swirl tzatziki with the back of a spoon, and finish with fresh dill and a glisten of olive oil. It’s a feast for the eyes and the taste buds.

Variations to Try

1. Middle Eastern Style: Add hummus and roasted red peppers.
2. Spicy Kick: Mix harissa into the tzatziki or grill halloumi with chili oil.
3. Vegan Swap: Use grilled tofu and dairy-free yogurt.
4. Low Carb: Replace rice with cauliflower rice or a fresh greens bed.
5. Tabbouleh Twist: Use herbed bulgur instead of rice for added flavor.

FAQ’s

Q1: Can I make this without a grill?
A1: Yes, use a hot nonstick skillet or grill pan indoors.

Q2: Is halloumi vegetarian?
A2: Often yes, but check labels as some brands use animal rennet.

Q3: Can I make tzatziki ahead of time?
A3: Absolutely, it even tastes better after chilling for a few hours.

Q4: What rice works best?
A4: Long-grain white or basmati works beautifully.

Q5: Can I use dried dill?
A5: Yes, but use only 1 teaspoon as it’s more concentrated.

Q6: How do I reheat halloumi?
A6: Quickly pan-sear or microwave briefly to soften.

Q7: What other veggies can I grill?
A7: Eggplant, bell peppers, mushrooms, or asparagus.

Q8: Can this be served cold?
A8: Yes! It’s great as a cold lunch plate.

Q9: Is this gluten-free?
A9: Yes, just confirm your yogurt and broth are gluten-free.

Q10: Can I double the recipe?
A10: Absolutely—perfect for meal prep or serving a crowd.

Conclusion

This Grilled Halloumi Plate with Zucchini, Rice & Fresh Tzatziki is proof that simple ingredients can create unforgettable meals. It’s wholesome, satisfying, and brimming with sunshine-in-a-bowl vibes. Whether you’re hosting or craving something fresh, this dish is always a good idea—and let me tell you, it’s worth every bite.

Watch How To Make Grilled Halloumi Plate with Zucchini, Rice & Fresh Tzatziki