Ingredients
Scale
- 4 medium zucchinis (about 1.5 lbs)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- Fresh herbs (optional, such as basil or parsley)
Instructions
- Wash the zucchinis and cut off both ends. Slice them lengthwise into halves or quarters.
- Drizzle the zucchini slices with olive oil and sprinkle with garlic powder, sea salt, and black pepper. Toss gently to coat evenly.
- Preheat your grill to medium-high heat (about 375°F).
- Lightly oil the grill grates using a paper towel dipped in olive oil.
- Place the zucchini slices cut-side down on the grill and cook for about 4-5 minutes until grill marks appear.
- Flip the slices using tongs and cook for another 3-4 minutes until tender but not mushy.
- If desired, sprinkle fresh herbs over the grilled zucchini before serving.
Notes
- Choose small to medium zucchinis for optimal tenderness.
- Experiment with seasonings like smoked paprika or add feta cheese post-grilling for a Mediterranean twist.
- Leftover grilled zucchini can be stored in an airtight container in the fridge for up to three days; reheat in a skillet for best results.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 zucchini half (50g)
- Calories: 20
- Sugar: 1g
- Sodium: 140mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg