I feel slightly silly even posting this grilled zucchini but considering we make it every single time we fire up the grill, I figured it was worth sharing. It is more of a method than a recipe, so feel free to mess around with it to what works for you.
This zucchini is light, fresh and a healthier option as a side dish to all your grilling favorites. We make it constantly during the spring and summer months and I’m always slightly sad when we cover up the grill during the colder weather. You can switch up the seasonings each time you make this, to whatever suits your mood. And it’s incredibly easy. Although I’m still not allowed to touch the grill. That whole accident-prone thing. Safety first people.
Yield: 4 to 6 servings
Recipe for grilled zucchini. Light, fresh and easy. A healthier option as a side dish to all your grilling favorites.
- 4 zucchini
- olive oil, for brushing
- garlic powder
- desired other seasonings (like dried rosemary, basil, oregano, etc.)
- Cut the ends off of the zucchini and then cut them in half lengthwise. If your zucchini are on the larger size, next cut them in half (so they aren’t so long). Brush both sides of the zucchini with olive oil and then season with the salt, pepper, garlic powder and desired seasonings (amounts to your liking).
- Light up a grill (charcoal or gas) over medium high heat. Place the vegetables directly on the grill and cook covered for about 5 to 10 minutes, turning the veggies once while grilling. Remove when the zucchini is tender and slightly charred (the cook time may vary depending on your grill – additionally it will be slightly longer if you cook them uncovered).
Cook Nourish Bliss