Grilled Zucchini
This simple grilled zucchini will be a regular on your summer menu! Perfectly crisp-tender (not soggy!), it's a fast side dish that goes with anything!
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4 people
Ingredients
- 4 medium zucchini about 8 ounces each
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Italian seasoning optional
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Juice of 1/2 small lemon
- 2 tablespoons freshly grated Parmesan cheese
Instructions
- Preheat a gas or charcoal grill to high heat (400 to 450°F). Trim off the ends of each zucchini and cut it lengthwise into quarters so that you have four batons per zucchini. Place on a rimmed baking sheet or on a large baking pan.
- Drizzle the zucchini with olive oil and sprinkle with Italian seasoning (if using), salt, and pepper.
- Place the zucchini on the grill so that one of the cut sides is touching the grates. Grill for 4 minutes, until clear grill marks appear.
- Flip the zucchini over onto the back (peel) side. Grill for 5 additional minutes. At this point, you can flip it to the remaining ungrilled cut side for 1 to 2 minutes if you’d like grill marks on all surfaces (we usually just serve it as is!). Transfer back to the baking sheet or to a serving platter.
- Squeeze the lemon over the top and sprinkle with Parmesan. Enjoy!
Notes
- TO STORE: Refrigerate grilled zucchini in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- TO FREEZE: I do not recommend freezing grilled zucchini, as they will be quite mushy once thawed.
Nutrition
Serving: 1(of 4)Calories: 77kcalCarbohydrates: 7gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgPotassium: 524mgFiber: 2gSugar: 5gVitamin A: 423IUVitamin C: 35mgCalcium: 69mgIron: 1mg
