Garlic Herb Grilled Zucchini
Serves 4 servings
Prep: 15 minutes • Cook: 10 minutes
Fresh zucchini grilled with garlic, herbs, and a touch of smoked paprika, then finished with bright lemon and parsley. Light and naturally low in calories, this colorful side adds fiber, vitamins, and plenty of fresh flavor without weighing down the meal.
Ingredients
- 3 medium zucchini
- 1 1/2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the grill to medium-high heat, about 400°F. Trim the zucchini and slice lengthwise into strips about 1/4 to 1/2 inch thick.
- Combine the olive oil, Italian seasoning, smoked paprika, salt, and black pepper, then brush both sides of the zucchini with the seasoned oil.
- Place the zucchini directly on the hot grill and cook for 3 to 4 minutes, until grill marks develop and the zucchini begins to soften.
- Flip and grill for another 2 minutes, then add the minced garlic and cook for about 1 minute more, until fragrant and the zucchini is tender but not mushy.
- Transfer to a serving platter, drizzle with fresh lemon juice, sprinkle with chopped parsley, and serve warm.
Notes & Tips
- Cut the zucchini into evenly sized slices about 1/4 to 1/2 inch thick so they cook evenly without becoming too soft or difficult to handle.
- For extra flavor, sprinkle with grated Parmesan immediately after grilling.
- The zucchini can also be cooked on the Blackstone over medium-high heat for about 5 to 7 minutes, turning once, until browned and tender-crisp.
- Leftovers work well chopped into salads, omelets, or grain bowls.
Nutrition:
95 cal • 3g protein • 7g fat • 8g carbs