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Grilled Zucchini Gyros with Sun-Dried Tomato Tzatziki | halfbakedharvest.com @hbharvest
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4.72 from 7 votes

Grilled Zucchini Gyros with Sun-Dried Tomato Tzatziki.

It's kind of epic and beyond perfect for summer, especially since the markets are just bursting with great summer produce.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Greek, Mediterranean
Servings: 4 Servings
Calories: 667kcal


  • 6 tablespoons lemon juice
  • 3 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon smoked paprika or regular paprika
  • 1 tablespoon fresh oregano
  • 2-4 cloves garlic minced or grated, depending on your taste
  • 1/2 teaspoon salt + pepper
  • 2 in medium zucchini sliced 1/4 inch rounds
  • 2 cups button mushrooms halved if large
  • 4-6 pieces warm of pita or naan
  • halved cherry tomatoes sliced cucumber, kalamata olives + crumbled feta, for serving
  • 1 sliced avocado for serving


  • 1 1/2 pounds russet potatoes sliced into matchstiks
  • 2 tablespoons olive oil
  • salt + pepper to taste
  • 1/4 cup fresh chopped herbs (oregano basil, dill, parsley, etc.)

Sun-Dried Tomato Tzatziki

  • 1 cup plain full-fat Greek yogurt
  • 1 clove garlic minced or grated
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon olive oil
  • juice of half a lemon
  • salt + pepper to taste
  • 1/3 cup drained oil packed sun-dried tomatoes chopped
  • pinch of crushed red pepper flakes


  • In a medium sized bowl combine the lemon juice, olive oil, balsamic vinegar, smoked paprika, oregano, garlic, salt and pepper. Add the zucchini + mushrooms and toss well, making sure the veggies are completely coated in the seasonings. Let sit for 10-15 minutes.
  • Meanwhile, preheat the oven to 425 degrees F.
  • Place the potatoes on a large baking sheet and drizzle with olive oil, salt + pepper. Gently toss with your hands or two spatulas to evenly coat. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. During the last 5 minutes of cooking, add the herbs and toss well. You want the potatoes to be tender, but crisp on the outside.
  • Heat your grill, grill pan or skillet to medium high heat.
  • Transfer the veggies, in batches if needed, to the grill and grill 3-4 minutes per side or until char marks appear. Remove everything from the grill. Alternately you can also roast the veggies at 425 degrees for 25-30 minutes or until soft.
  • To assemble, divide the grilled veggies among warm naan or pita, top with tomatoes, cucumber, olives and avocado. Add the fries and finish with a good sprinkle of feta cheese. Serve with the tzatziki (below)

Sun-Dried Tomato Tzatziki

  • Combine all the ingredients in a bowl and mix well. If not serving right away, keep covered in the fridge. The tzatziki will keep 2-3 days in the fridge. My avocado stayed pretty green due to the lemon juice.


Calories: 667kcal | Carbohydrates: 105g | Protein: 16g | Fat: 30g | Saturated Fat: 4g | Sodium: 655mg | Potassium: 1665mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1180IU | Vitamin C: 45.6mg | Calcium: 127mg | Iron: 6.3mg