The Grilled zucchini Recipe is a quick side dish that can go with almost any main course.
Thick slices of fresh zucchini are seasoned with herbs, oil and lemon juice, then grilled until tender.
It’s the perfect summer side dish for almost any meal! Simply slice, season, grill and serve! So quick and easy.
Grilled zucchini is quick and healthy
- Grilled zucchini is a fast and easy Supplement ready in minutes.
- It’s both flavorful and nutritious, and is naturally low in calories and carbohydrates.
- It only takes a few simple ingredients that you probably have on hand, and it goes well with everything from chicken to grilled pork.
- Get ahead of the curve when it comes to meal prep by preparing zucchini ahead of time and grilling them for a few minutes before cooking.
Ingredients for grilled zucchini
Zucchini: Choose medium-sized zucchini squash to ensure great texture and make grilling easier. Cut them into boards so they don’t slip through the grate. Yellow summer squash can be prepared in the same way.
Marinade: Make it easy and use minced garlic (or use 1/2 teaspoon garlic powder), olive oil and a squeeze of fresh lemon juice to add the zucchini flavor.
Garnish: After grilling, sprinkle fresh herbs like basil, dill, or parsley for an extra summery flavor. Grated parmesan or feta also go well with grilled zucchini.
Variations: Try your favorite spices like oregano, thyme or red pepper flakes. Add lemon zest for more lemon flavor
How to grill zucchini
This is one of those summer zucchini recipes that’s fast becoming a favorite! Fire up the grill (or a griddle) for a quick and easy side dish.
- Preparation: Cut the zucchini into long strips ½ to ¾ inch thick (according to the recipe below).
- Season: Add oil, spices and lemon juice and mix.
- Grill: Place the zucchini on the grill and grill for 2-3 minutes on each side.
- Zucchini can be mixed with the spices and marinated up to 24 hours in advance.
- Slicing zukes horizontally prevents them from slipping through the grate. You can also use a grill basket or cut them into rounds and thread them onto skewers
Reserve the remaining zucchini
For best results, store leftover grilled zucchini in an airtight container in the refrigerator for up to 3 days. Enjoy it in salads, stir-fries or heat it up in the microwave. Leftovers are also a great addition to lasagna.
More great zucchini recipes
Did you like this recipe for grilled zucchini? Leave a rating and comment below with your favorite condiment and serving ideas!
Grilled zucchini
Tender zucchini slices are lightly seasoned and grilled for the perfect summer side dish.
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Preheat the grill to medium-high heat.
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Cut the zucchini into long, ½-inch thick slices and place on a plate or baking sheet.
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Drizzle with olive oil and sprinkle with garlic, basil, salt and pepper. Squeeze half the lemon over the zucchini and mix.
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Place the strips in a single layer on the preheated grill and grill 2-3 minutes per side or until tender and crispy.
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Serve immediately.
- Zucchini can be mixed with the spices and marinated up to 24 hours in advance.
- Slicing larger veggies will ensure they don’t slip through the grate.
- If you really use one large garden zucchini, halve the courgettes and remove the seeds if necessary. You can also cut the zucchini into large crescents instead. An extra large zucchini may have a tougher skin that can be peeled if necessary.
- Zucchini cooks very quickly, so be careful not to overcook them! Do not cut the zucchini too thin.
- If you grilled meat, you can cook the zucchini while the meat is resting.
- If you have fresh herbs, it is best to sprinkle them on the zucchini after cooking.
Calories: 87 | Carbohydrates: 5G | Protein: 1G | Fat: 7G | Saturated Fatty Acids: 1G | Sodium: 8thmg | Potassium: 293mg | Fiber: 1G | Sugar: 3G | Vitamin A: 195IU | Vitamin C: 8/31mg | Calcium: 23mg | Iron: 0.5mg
Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.
course garnish
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