Spicy Grilled Zucchini
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound zucchini, cut on the diagonal or lengthwise in thin slices
- 2tablespoons extra virgin olive oil, as needed
- Salt
- freshly ground pepper
- ½teaspoon red pepper flakes (more to taste)
- 1tablespoon slivered fresh mint or basil
- 1lemon, cut in half
Nutritional analysis per serving (4 servings)
87 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 2 grams protein; 333 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare a medium-hot grill. Season the zucchini with salt and pepper, and toss with the olive oil. Grill on each side until the slices are tender and there are light marks on the sides. Transfer to a platter, and sprinkle with the red pepper flakes and the herbs. Douse with lemon juice if desired, and serve.
- Advance preparation: You can serve this at room temperature. It will hold for an hour or two. Don’t douse with lemon juice or sprinkle on the herbs until just before serving.
Private Notes
Comments
This is also excellent without the herbs and the red pepper flakes, just grilled after tossing in olive oil, salt and pepper - I never knew how delicious zucchini could be until I tasted this at some friend's from Northern Italy - this is now our favorite side dish in the summer. They slice the zucchini lengthwise, which is easier to maneuver on the grill to prevent falling through in between the grate.
Great side for summer especially with local zucchini. Easy to grill. Lemon juice was a perfect top off.
I followed the recipe and already made this twice in 24 hours. It’s so easy to make this as a side dish for tons of things, and vegetable-shy people will eat it. Inspired.
Had to move inside as we had a circling thunderstorm, but surprisingly good even on a cast iron skillet. And I don’t really care for zucchini. Don’t miss the pepper flakes!
I've tried a number of grilled zucchini recipes and this is my favorite one. Don't have to marinate it to get a nice flavor.
2 big zucchini - 1/2 lemon 5 minutes, flip, 3 minutes
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