Quick and Simple Grilled Zucchini
It takes just minutes to get on this the table, plus it tastes good and is good for you! I like to dust mine with a sprinkle of Parmesan cheese, but it’s optional if you don’t eat dairy. For a non-daiyry option use my cheesy vegan sprinkle. Chopped fresh herbs are good too for a lift of fresh flavor. Recipe doubles easily, but you need a large enough grill pan.
Servings: 4
Calories: 76kcal
Equipment
- Non-stick grill pan with holes
Ingredients
- 4 medium zucchini about a half poun
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon granulated garlic
Optional Garnishes
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon your favorite fresh chopped herb
Instructions
- Trim ends off zucchini and cut lengthwise into quarters. With the white site up, slice out the seedy centers. See photo in post for help. Lay zucchini flat and cut crosswise on a diagonal into pieces about a ½″ to ¾″ wide. Place zucchini in a bowl and toss with the olive oil, salt, pepper and garlic until well coated.
- Place your empty grill pan on the grill and heat it up until hot. Pour the zucchini into the hot grill pan and stir with a heat-safe spatula. Close the lid and allow zucchini to grill for a couple of minutes. Open the lid and shake the pan around (use an oven mitt!) to distribute the zucchini or stir with your spatula. Grill until zucchini is nicely browned and has some black edges. Sprinkle with cheese if using and serve.
Notes
For my non-dairy cheese sprinkle here is the recipe link.
Nutrition
Calories: 76kcal | Carbohydrates: 6g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 199mg | Potassium: 519mg | Fiber: 2g | Sugar: 5g | Vitamin A: 414IU | Vitamin C: 35mg | Calcium: 60mg | Iron: 1mg