Grilled Zucchini Recipe
Easy grilled zucchini made with olive oil, salt, and pepper, then finished with fresh lemon and parsley. A quick vegetable side ready in about 10 minutes.
Servings: 4 servings
Ingredients
- 3 zucchinis sliced lengthwise into ¾ thick planks
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Lemon wedges for serving
- Chopped parsley for serving
Instructions
- Preheat grill to medium-high heat.
- Place the zucchini slices in a large bowl, drizzle with olive oil and season with salt and pepper. Use your hands to toss the zucchini gently.
- Place the zucchini in a single layer on the grill grates perpendicular to the bars, and cook with the lid closed, for 3 minutes. Flip the zucchini to the other side and cook with the lid closed, until the zucchini is fork tender, about 2-3 more minutes.
- Serve immediately with lemon wedges and chopped parsley, if desired.
Video
Notes
My Top Tip: Take the zucchini off the grill while it's still a little firm. It keeps softening after it comes off, and every time I've waited until it felt completely tender on the grill, it ended up mushy by the time I served it.
Storage: It’s best to enjoy grilled zucchini immediately after cooking. However, you can store any leftovers in an airtight container in the fridge for up to 4 days. Reheat them briefly in a skillet or grill pan, just until warmed through.
Photo Credit: Erin Jensen
Nutrition
Calories: 87kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 303mg | Potassium: 385mg | Fiber: 2g | Sugar: 4g | Vitamin A: 295IU | Vitamin C: 26mg | Calcium: 24mg | Iron: 1mg
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