Simple and easy grilled zucchini with dried herbs and olive oil and finished with a simple balsamic vinegar drizzle. A super easy and healthy side dish for the summertime.
1.75 pounds zucchini, about 3 zucchini measuring 7 or 8 inches long
1 tablespoon plus 1 teaspoon olive oil
1 teaspoon Italian Seasoning
½ teaspoon coarse kosher salt
¼ teaspoon garlic powder
1 tablespoon best quality aged balsamic vinegar, or balsamic glaze
- Preheat grill to medium heat.
- Trim stem and blossom ends off zucchini. Cut lengthwise into long slabs about 1/3-inch thick. Lay on work surface. Brush oil over the zucchini with a pastry brush. Combine Italian seasoning, salt and garlic in a small bowl. Sprinkle over the zucchini.
- Grill the zucchini until the charred on the bottom, 3 to 5 minutes. Flip over, avoiding letting the zucchini go through the grates, and continue cooking until just tender but not breaking down, about 3 minutes longer. Transfer to a large platter. Drizzle with balsamic and serve hot or at room temperature.
For smaller zucchini that is less than an inch thick, it is better to cut them a little thicker that a quarter inch or less thick. So I recommend that you remove the ends, then slice in half lengthwise. Grill until tender.
For large or giant zucchini, cut into five inch lengths, then into 1/3 inch slabs. Because they’re seedy, they will become tender faster without browning as much, so keep an eye on them!
- Serving Size: 2 slices
- Calories: 75
- Sugar: 5 g
- Sodium: 216
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 2 g
Keywords: grilling,zucchini,grilled zucchini,vegan zucchini recipe