Grilled Zucchini
Zucchini cut into long slabs, brushed with oil and grilled until striped and tender, then finished with lemon and mint. Four servings in 13 minutes.
Photograph credit: Zucchini Steaks, Seasoned, Grilled by cogdogblog · CC0 1.0 · Flickr
Grilled Zucchini: Step by Step
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Heat a grill or grill pan to medium-high. Brush the zucchini slabs on both sides with the oil and season with the salt and pepper.
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Grill for 3 to 4 minutes on each side, until tender and marked with dark stripes.
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Mix the garlic and lemon juice and spoon over the hot zucchini. Scatter with the mint.
Things to Watch For
- Use medium zucchini; very large ones are seedy and watery.
- If the slabs stick, leave them for another minute; they release when marked.
- Cut the slabs to an even thickness so they all finish together.
Changing the Recipe
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
A Little Background
Slice the zucchini lengthwise into slabs about 1 cm thick. Long slabs beat rounds. They lie flat on the grill, so they get proper stripes, and they are too wide to fall through the bars. Rounds are fiddly and fall apart. Zucchini is mostly water, so high, dry heat is what you want.
Brush the oil on the zucchini, not the grill, so it does not smoke. Grill over medium-high heat and leave the slabs alone for 3 minutes to get clear marks. Turn once. Zucchini goes from firm to mushy quickly, so take the slabs off when they are tender but still hold their shape.
Lemon and garlic go on while the slabs are hot, so they soak in. Mint adds freshness. Serve with grilled chicken or fish, or layer the slabs into a sandwich. They are good cold, too. Leave the skin on for colour and bite. Toss any scraps into a salad.
To Go With It
Grilled chicken · Grilled fish · A sandwich
Leftovers
Keeps in the fridge for up to 3 days. Eat cold or at room temperature.
Quick Answers
How long does Grilled Zucchini take to make?
About 13 minutes in total — 5 minutes of preparation and 8 minutes of cooking. The recipe serves 4.
What are the key tips for making Grilled Zucchini?
Use medium zucchini; very large ones are seedy and watery. If the slabs stick, leave them for another minute; they release when marked. Cut the slabs to an even thickness so they all finish together.
What should I serve with Grilled Zucchini?
Grilled chicken; Grilled fish; A sandwich.
How should Grilled Zucchini be stored?
Keeps in the fridge for up to 3 days. Eat cold or at room temperature.
Is Grilled Zucchini suitable for a special diet?
This recipe is vegan, vegetarian, dairy-free, gluten-free, weight-loss friendly, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Grilled Zucchini?
About 64 kcal per serving, with 2 g protein, 5 g carbohydrate and 4 g fat. The figures are calculated from the ingredient list and are an estimate.
Grilled Zucchini Nutrition Facts
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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