Grilled (or Roasted) Zucchini

One of my favorites, although I prefer roasting Zucchini in the oven (toaster oven), it’s easier and just as delicious!  This recipe is from Spend with Pennies which has cooks using a simple marinade and a grill.

Quick & Easy Side Dish

• It doesn’t take long to make grilled zucchini, it’s a quick and easy side dish.
• Zucchini is low in calories, low in carbs, and grilling this summer veggie makes it delicious!
• Prep it ahead of time, and put it on the grill while the chicken, beef, or pork are resting (it cooks fast).
• Cut zukes horizontally to keep them from slipping through the grates or use a grill basket if you’d like. They can also be cut into rounds and threaded on skewers

1. Prep: Slice the zucchini into long strips in ½-inch to ¾-inch thick.
2. Season: Add oil, seasonings, and lemon juice and toss to coat.
3. Grill: Place the zucchini on the grill and cook 2-3 minutes per side(as per the recipe below).
4. Garnish: With fresh herbs like basil or dill and a sprinkle of feta or parmesan cheese(if desired).

Tips

• Zucchini can be tossed in the seasonings and marinated for up to 24 hours in advance.
• Cutting larger veggies helps ensure they don’t slip through the grate.
• If you’re using a really large garden zucchini, cut the zucchini in half and remove the seeds if needed. The zucchini can be cut into large ½ moons instead. An extra large zucchini may have tougher skin that can be peeled if you’d like.
• Zucchini cooks super fast so keep an eye on it so it doesn’t overcook! Don’t cut the zucchini too thin or it will overcook.
• If you’ve grilled meat, the zucchini can be cooked while the meat rests.
• If you have fresh herbs, they are best sprinkled on the zucchini after cooking.

ingredients

• 2 medium zucchini about 6-8 oz each
• 2 tablespoons olive oil
• 1 clove garlic minced
• ½ teaspoon dried basil leaves
• 1 lemon divided
• seasoning salt & pepper to taste

instructions

• Preheat grill to medium-high.
• Slice zucchini into long ½-inch thick slices and place on a plate or baking tray.
• Add olive oil, garlic, basil, salt & pepper. Squeeze half of the lemon over the zucchini and toss to combine.
• Add the strips to the preheated grill and cook 2-3 minutes per side or until tender crisp.
• Serve immediately.

notes

• Zucchini can be tossed in the seasonings and marinated for up to 24 hours in advance.
• Cutting larger veggies helps ensure they don’t slip through the grate.
• If you’re using a really large garden zucchini, cut the zucchini in half and remove the seeds if needed. The zucchini can be cut into large ½ moons instead. An extra large zucchini may have tougher skin that can be peeled if you’d like.
• Zucchini cooks super fast so keep an eye on it so it doesn’t overcook! Don’t cut the zucchini too thin or it will overcook.
• If you’ve grilled meat, the zucchini can be cooked while the meat rests.
• If you have fresh herbs, they are best sprinkled on the zucchini after cooking.

See full recipe here