Grilled Zucchini
Try grilled zucchini as an easy and delicious side! Perfectly done in ten minutes and you won't believe how good it is.
Servings: 4
Ingredients
- 3 medium-sized zucchini
- 1 to 2 tablespoons olive oil
- ½ teaspoon dried oregano (or 1 ½ teaspoons fresh oregano)
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
Instructions
- Preheat grill to medium heat (350-400ºF).
- Slice zucchini from top to bottom into quarter-inch slices, about 3 to 4 slices, depending on size of zucchini.
- Brush olive oil on both sides and sprinkle with salt, pepper, and oregano.1 to 2 tablespoons olive oil, ½ teaspoon dried oregano, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Grill for 5 minutes, flip, and grill for another 4 to 5 minutes or until desired tenderness is achieved. Best served immediately.
Video
Notes
- Substitutions: Use any tender-skinned summer squash, such as yellow summer squash instead of zucchini, or combine a couple of varieties.
- Stovetop method: You can use a grill pan on the stove with good results or make easy sautéed zucchini.
- Storage: Grilled zucchini is best eaten right away. Store leftovers in a covered container and refrigerate for up to two days. Reheat gently in the microwave. The texture will be somewhat softer but the taste is still excellent.
Nutrition
Serving: 3slices | Calories: 57kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 303mg | Potassium: 389mg | Fiber: 2g | Sugar: 4g | Vitamin A: 299IU | Vitamin C: 26mg | Calcium: 28mg | Iron: 1mg
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