Grilled Zucchini
Servings: 3 servings
Calories: 194cal
Equipment
Ingredients
- 1 pound zucchini
- 1 Tablespoon minced garlic
- 1 teaspoon garlic salt
- 2 teaspoons Italian seasoning
- 1 teaspoon black pepper
- ¼ cup olive oil
Instructions
- Preheat grill.
- In a medium bowl, combine minced garlic, garlic salt, black pepper, and Italian seasoning. Whisk together, then whisk in the olive oil.
- Cut the ends off the zucchini and discard or compost. Slice zucchini lengthwise into long strips about 1/4-inch or thicker strips. You don’t want them too thin as they need to hold up to the grill.
- Place sliced zucchini onto a baking sheet and brush with the oil and seasoning mixture. Turn over and brush the other side.
- Place seasoned slices onto the hot grill. Allow to cook for 4-5 minutes then turn slices over. Cook an additional 2-3 minutes.
Notes
- It’s likely you will not use all of the seasoning mixture. You can use this mixture on other grilled vegetables and/or meats if you like.
- Store any leftover grilled zucchini in an air-tight container kept in the refrigerator for 2-3 days.
- Optionally garnish with a sprinkle of parmesan cheese, red pepper flakes for heat, or a drizzle of balsamic glaze for further flavor.
Nutrition
Serving: 1serving (3 slices) | Calories: 194cal | Carbohydrates: 7g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 789mg | Potassium: 431mg | Fiber: 2g | Sugar: 4g | Vitamin A: 329IU | Vitamin C: 28mg | Calcium: 54mg | Iron: 1mg
