Easy Grilled Zucchini
User Reviews
5
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Prep Time
2 mins
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Cook Time
8 mins
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Servings
6 people
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Calories
193 kcal
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Cuisine
American-Mediterranean Fusion
Easy Grilled Zucchini
Description
The recipe starts by cutting medium-sized zucchini into spears and seasoning them with salt, black pepper, dried oregano, sumac, and extra virgin olive oil. The spears are grilled over medium-high heat with repeated turning to develop even charring and a tender texture. The final squeeze of fresh lemon juice adds brightness and picks up the subtle citrus notes of the sumac.
Grilled zucchini in this style has a balance of smoky, herbal, and tangy flavors. The flesh softens while maintaining structure, making it a refreshing, light side or appetizer. It pairs well with grilled meats like lamb chops or chicken, as well as seafood, and can be served with Mediterranean-style dips such as Romesco sauce or whipped feta.
Leftover grilled zucchini stores well in an airtight container in the refrigerator for up to four days and can be reheated in a moderate oven. Choosing medium firm zucchinis with a bit of stem ensures fresher produce and better grilling results. Cutting spears evenly promotes uniform cooking.
Ingredients
- 3 zucchini halved, then cut into spears (you should end up with 4 long spears per zucchini, medium
- kosher salt
- black pepper
- Seasoning of your choice, I used 1 teaspoon of dried oregano and 1 teaspoon of sumac
- extra virgin olive oil
- ½ lemon juice of
Instructions
- Place the zucchini spears in a large bowl. Add the kosher salt, black pepper, and seasonings. Drizzle with 2 tablespoons extra virgin olive oil and toss to combine, making sure all the spears are well-coated with the seasoning.
- Lightly oil the grates of an outdoor grill or indoor griddle and heat over medium-high.
- When your grill or griddle is hot, arrange the zucchini spears flesh-side down on one of its sides. Grill until you see some deep char marks (about 4 minutes or so), then flip the zucchini over so the skin side is now touching the hot grates. Grill for 4 to 5 minutes, then turn the zucchini one last time over on the other side of the spear (the side that is not charred yet). Grill for a couple more minutes.
- Remove the spears from the heat and arrange them on a platter. Immediately squeeze half a lemon all over, and if you’ve used sumac (which I highly recommend) sprinkle a generous amount to finish. Serve immediately.
Notes
- Choose medium-sized, firm zucchini with stems attached for better flavor and longevity.
- Cut the zucchini into four equal spears per zucchini for even cooking on the grill.
- Grilled zucchini pairs well with grilled lamb, cilantro lime chicken, or Chilean sea bass.
- Serve as an appetizer with dips like Romesco sauce, whipped feta, or whipped labneh.
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat in a 350°F oven until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 19.3kcal | 1% |
| Carbohydrates | 3.9g | 1% |
| Protein | 1.3g | 3% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 104.9mg | 4% |
| Potassium | 268.2mg | 6% |
| Fiber | 1.2g | 5% |
| Sugar | 2.7g | 5% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 22.3mg | 25% |
| Calcium | 18.1mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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