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Ingredients
Scale
- 1 pound small zucchini ends trimmed off, then cut into quarters lengthwise
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon italian seasoning
- 1 teaspoon minced garlic
- 2 tablespoons fresh parsley leaves chopped
- lemon wedges for serving optional
Instructions
- In a large bowl, whisk together olive oil, lemon juice, salt, pepper, Italian seasoning, and minced garlic until well combined.
- Add zucchini to the bowl and toss to ensure all pieces are coated. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours.
- Preheat your grill or grill pan to medium-high heat.
- Place the zucchini on the grill in a single layer and cook for 3-4 minutes per side, or until they are tender and have a nice browned color. Season with additional salt and pepper if desired.
- Once grilled, remove zucchini and transfer to a serving plate. Garnish with parsley and serve with lemon wedges, if desired.
Notes
For best flavor, marinate the zucchini for the full 2 hours if time allows.
Grilled zucchini pairs well with grilled meats or as a vibrant addition to salads.
Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 3g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg