Description
A quick Grilled Zucchini Recipe with olive oil, garlic, lemon, and parsley. Tender crisp, lightly charred, and ready in 10 minutes.
Ingredients
4 small to medium zucchini, sliced lengthwise into 1/2-inch strips
2 tbsp extra virgin olive oil
1/2 tsp fine sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 lemon, cut into wedges
1 tbsp chopped parsley, optional garnish
Instructions
1. Preheat grill to medium heat.
2. Trim zucchini ends and slice lengthwise into even strips about 1/2 inch thick.
3. Arrange zucchini on a baking sheet, drizzle with olive oil, and season with salt, pepper, and garlic powder.
4. Toss until evenly coated.
5. Place zucchini directly on grill grates and cook about 2 minutes per side with the lid closed until tender but still slightly crisp.
6. Transfer to a serving platter, squeeze fresh lemon juice over the top, and garnish with parsley if desired.
Notes
Use small or medium zucchini for the best texture since they are less seedy and more tender.
Avoid overcooking to prevent mushy zucchini.
The ideal texture is tender-crisp with lightly charred edges and bright green color.
Lemon juice adds freshness and improves flavor.
Cooking time may vary slightly when using an indoor grill pan or countertop grill.
Recipe works with green zucchini, yellow squash, summer squash, or pattypan squash.
Leftovers can be refrigerated in an airtight container for up to 3 days and reheated briefly in a skillet or microwave.
- Prep Time: 6 minutes
- Cook Time: 4 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 4g
- Sodium: 205mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg