Summer is just around the corner and I absolutely cannot get enough of my grill pan. I open wide all the windows, let the delicious fresh spring air in, and then crank up my grill pan on top of the stove, searing delicious flavors into our food. Mmmmmmm.
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Since I have been on a grilling spree, I have been obsessed with these Grilled Zucchini. They pack so much flavor into a nutritious little tendercrisp bite. I have been making them over and over. Burgers and Fries? No way. I’m grilling burgers with a side of Grilled Zucchini.
For this recipe, you will want to use an oil that has a neutral flavor. I used avocado oil. You will also want to serve these hot and fresh. They can be reheated, but they will be a bit soggy. That perfect tendercrisp texture is at it’s best fresh.
Things you’ll Need: Grill pan or an outdoor grill, tongs (#sponsored)
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**Weight Watchers Freestyle Points-3/serving. Weight Watchers points are based on using the exact ingredients and quantities that I used. Please calculate for yourself based on what type of oil you use (I used Avocado).
Jump to RecipeServes: 6 Prep Time: 5 Minutes Cook Time: 25 Minutes
Ingredients:
- 3 Tablespoons Coconut Aminos
- ½ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- ¼ Cups Oil
- 4 Green Zucchini
Instructions:
- Cut zucchini into wedges. Start by cutting off the ends, then cut widthwise into thirds (or desired length). Then quarter each piece lengthwise creating triangle wedges with skin on one side.
- Whisk together Coconut Aminos, Kosher Salt, Black Pepper, and Oil until emulsified. It should be all one color.
- Toss to coat the Zucchini wedges in the marinade.
- Grill in batches on Medium-High. Start with the open faces for 2-3 minutes each to get good marks, then grill the back (side with the skin on) for 3-4 minutes. This is what cooks through the zucchini. Grilled Zucchini should be tender but not squishy.
- Serve hot and fresh!
Grilled Zucchini
Equipment
- Grill
- Grill Pan
Ingredients
- 3 Tablespoons Coconut Aminos
- ½ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- ¼ Cups Oil
- 4 Whole Green Zucchini
Instructions
- Cut zucchini into wedges. Start by cutting off the ends, then cut width-wise into thirds (or desired length). Then then quarter each piece length-wise creating triangle wedges with skin on one side.
- Whisk together Coconut Aminos, Kosher Salt, Black Pepper, and Oil until emulsified. It should be all one color.
- Toss to coat the Zucchini wedges in the marinade.
- Grill in batches on Medium-High. Start with the open faces for 2-3 minutes each to get good marks, then grill the back (side with the skin on) for 3-4 minutes. This is what cooks through the zucchini. Grilled Zucchini should be tender but not squishy.
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