Description
Grilled zucchini is a delicious and easy side dish that showcases the natural flavors of this versatile vegetable. With a simple marinade of olive oil, lemon, garlic, and herbs, these zucchini planks are perfect for summer grilling.
Ingredients
Units
Scale
Ingredients:
- 6 small to medium zucchini, ends trimmed off, cut into 1/3-inch wide planks
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice (1 lemon)
- Zest of 1 lemon
- 3 cloves garlic, minced
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 teaspoon kosher salt (or 1/2 tsp table salt)
- 1/2 teaspoon pepper
Instructions
- Marinate the Zucchini: Whisk together olive oil, lemon juice, lemon zest, garlic, parsley, basil, salt, and pepper in a sealable bag. Add zucchini, coat well, and marinate for 20 minutes at room temperature or up to 2 hours in the refrigerator.
- Preheat the Grill: Preheat the grill to 400-425°F or an indoor grill pan to medium-high heat. Clean and grease the grill/pan.
- Grill the Zucchini: Let excess marinade drip off zucchini and grill in a single layer for 3-4 minutes per side until crisp-tender. Avoid overcooking. Transfer to a serving platter and brush with leftover marinade if desired.
Notes
- Check the recipe post for variations and leftover ideas.
- Store grilled zucchini in the refrigerator for up to 3 days in an airtight container with parchment between layers.
- To reheat, bake at 350°F for 5-10 minutes or microwave in 20-second intervals until warmed through.
- Do not freeze grilled zucchini as it may become mushy upon thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
