Grilled Zucchini
Grilled Zucchini with lemon and oregano tastes like summer and comes together in no time. Perfect with your favorites from the grill!
Servings: 4
Ingredients
- 4 medium zucchini 1/4-inch thick lengthwise slices (about 1 1/2 pounds worth)
- 1/2 cup extra virgin olive oil divided
- 1 teaspoon Diamond Crystal Kosher salt plus more to taste
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon black pepper
- 1 large lemon juiced and zested
- 1 teaspoon Sicilian oregano
Instructions
- Slice the zucchini lengthwise into 1/4-inch thick pieces. Place the zucchini onto a baking sheet and use a pastry brush to brush a 1/4 cup of olive oil onto the slices. Sprinkle salt, pepper, and granulated garlic on both sides.
- Prepare a charcoal or gas grill to medium heat.
- Grill the zucchini for 2-3 minutes per side or until they are slighlty charred but not falling apart.
- Place the cooked zucchini onto a platter and drizzle the lemon juice and remaining olive oil all over the pieces. Sprinkle with the lemon zest and oregano. Enjoy!
Notes
- Smaller zucchini have a better taste than the larger ones.
- Other herbs can be used if desired. The basil leaves in the pics above were used for garnish while the Sicilian oregano was used for flavor.
- Leftovers can be saved for up to 3 days in the fridge. The grilled zucchini can be reheated but is great cold as well.
Nutrition
Calories: 147kcal | Carbohydrates: 9.9g | Protein: 3.6g | Fat: 12.2g | Saturated Fat: 1.8g | Sodium: 611mg | Potassium: 770mg | Fiber: 3.2g | Sugar: 5.1g | Calcium: 44mg | Iron: 1mg
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