Grilled Zucchini
This Grilled Zucchini is a healthy summer side dish perfect for using up any extra garden zucchini. Easy to make with just a few ingredients and can be served with your favorite grilled protein of your choice. Naturally gluten-free, low carb, keto, vegan, paleo and Whole30 friendly.
Ingredients
- 2 large zucchini , sliced into 1/3 inch thick long strips
- 1 tablespoon avocado oil OR extra virgin olive oil
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
- 1/4 tsp crushed red pepper flakes , optional
- ¼ cup chopped fresh basil
Instructions
-
Preheat grill or grill pan to medium heat.
-
Wash zucchini and cut lengthwise into long strips about 1/3 inch thickness.
Place zucchini strips onto a tray. Stir together oil and lemon juice in a small bowl, then brush on a coating using a pastry brush. Flip zucchini over and coat the other side.
-
In a small bowl mix together garlic powder, parsley flakes, salt, pepper and crushed red pepper flakes, if using. Sprinkle over the zucchini.
-
Place seasoned side of zucchini on grill and cook until charred on the bottom, 3 to 5 minutes. Sprinkle top side of zucchini with seasoning.
Flip strips over using tongs and cook again for 3-5 minutes.
-
Serve warm topped with fresh chopped basil.
Recipe Notes
How to store. Got leftovers? Let your grilled zucchini cool then store any leftovers in an airtight storage container for up to 4 days.
How to reheat. Reheat your leftover grilled veggies on a baking sheet in the oven at 350 degrees F until warm. You can also warm them up in the air fryer at 350 F for a few minutes or on a plate in the microwave.