Grilled Zucchini Recipe
An easy to make grilled zucchini recipe that’s flavorful and a great side dish.
Summer is the best time to throw your favorite veggies onto the grill. I find it gives the vegetables a nice flavor that you don’t usually get from roasting. I try to grill most of my veggies in the summer like you will find in this Grilled Italian Sausage and Vegetables Platter.
Why You'll Love This Recipe
- It’s easy to make
- Gluten-free
- Can be used as a side dish, main meal, or on a charcuterie board
Ingredients
Zucchini – One large zucchini approximately 1 3/4 lbs
Steak Seasoning – I like to use this Steak Seasoning  however, you can also just use salt, black pepper, and some garlic powder.
Extra Virgin Olive Oil – Use a good quality olive oil.
Red Wine Vinegar – Your favorite brand
Parmesan Cheese – If you can, use the parmesan cheese shavings, either do it yourself from a small block of cheese or buy it pre-shaved.
Parsley – Flat leaf parsley
Salt – Use a flake salt such as Maldon sea salt
Instructions
- Â Wash then trim the ends off of the zucchini.
- Cut the zucchini into spears and place them in to a large bowl.
- Sprinkle the zucchini with 1 tbsp of the steak seasoning and 3 tbsp of the extra virgin olive oil.
- Pre-heat the grill to 400°F.
- Grill the zucchini spears until they are soft and tender, turning them over as needed.
- Return the to the bowl and add 2 tbsp of the red wine vinegar, and 1 tbsp of extra virgin olive oil. Stir until combined then taste, if you can’t taste a bit of the tangy flavor from the vinegar add another tablespoon of the red wine vinegar.
- Remove the zucchini to a serving plate and drizzle any of the juices from the bowl onto the zucchini.
- Sprinkle the zucchini with the parmesan cheese shavings and the minced parsley.
- Top with some flaky sea salt.
Recipe Tips
- Use the same bowl you mixed the raw zucchini in once the zucchini has been grilled. It’s less clean up and it also captures all the leftover dressing and seasoning.
- Drizzle the olive oil and red wine vinegar over the zucchini while they are still warm so it soaks into the zucchini.
Storage
Store the zucchini covered in the refrigerator for up to 2 days.
Grilled Zucchini Recipe
Materials
- 1 Zucchini, ends trimmed and cut into spears 1 3/4 lbs
- 1 tbsp Primal Palate Steak Seasoning See Note
- 4 tbsp Extra Virgin Olive Oil
- 2 tbsp Red Wine Vinegar
- 1/4 cup Parmesan Cheese, shavings can use grated but use a lesser amount
- 1 tbsp Parsley, flat leaf
- 1 pinch Maldon Sea Salt Flakes
Instructions
- Wash then trim the ends off of the zucchini.
- Cut the zucchini into spears and place them into a large bowl.
- Sprinkle the zucchini with 1 tbsp of the steak seasoning (see note) and 3 tbsp of the extra virgin olive oil. Toss until they are fully coated in the olive oil and the seasoning.
- Pre-heat the grill to 400°F.
- Grill the zucchini spears until they are soft and tender, turning them over as needed.
- Return the grilled zucchini to the bowl and add 2 tbsp of the red wine vinegar, and 1 tbsp of the extra virgin olive oil. Stir until combined, then taste and and make sure you can taste a bit of the vinegar on the zucchini. If you can't taste it then add another tablespoon of red wine vinegar.
- Remove the zucchini to a serving plate and drizzle the juice from the bottom of the bowl over the zucchini.
- Sprinkle the zucchini with the parmesan cheese shavings and the minced parsley.
- Top with some flaky sea salt.
Notes
Nutrition
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