Grilled Zucchini Recipe (Edit recipe)

Grilled vegetables are always a favorite in the summer. This grilled zucchini recipe is easy to make and is such a great side dish or you can eat it as an entrée with some toasted bread.

10 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	151
Fat:	15 g
Carbohydrates:	3 g
Protein:	2 g
Cholesterol:	4 g
Sodium:	216 mg
Fiber:	0 g
Sugars:	1 g
Calculated per serving.

by stillwoodkitchen

Serves: 4

Ingredients

1 whole Zucchini, 1 3/4 lbs, ends trimmed then cut into spears
1 Tbsp Primal Palate Steak Seasoning
4 Tbsp Extra Virgin Olive Oil
2 Tbsp Red Wine Vinegar
0.25 cup Parmesan Cheese, use the parmesan cheese shavings if possible
1 Tbsp Flat Leaf Parsley, minced
1 pinch Maldon Sea Salt Flakes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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 and 3 tbsp of the extra virgin olive oil. Toss until they are fully coated in the olive oil and seasoning.
Pre-heat the grill to 400F.
Grill the zucchini spears until they are soft and tender, turning them over as needed.
Return them 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 vinegar on the zucchini add another tablespoon of red wine vinegar.
Remove the zucchini to a serving plate and drizzle any of the juice from the bottom of the bowl.
Sprinkle the zucchini with the parmesan cheese shavings and minced parsley.
Top with some flaky sea salt.

Notes

Add the olive oil and red wine vinegar while the veggies are still warm so they absorb all the flavors. You can add more red wine vinegar as needed to give the veggies a slightly tangy flavor. Store leftovers in the refrigerator up to 2 days.