Since I have been on a grilling spree, I have been obsessed with these Grilled Zucchini. Burgers and Fries? No way. I’m grilling burgers with a side of Grilled Zucchini.
- 3 Tablespoons Coconut Aminos
- ½ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- ¼ Cups Oil
- 4 Whole Green Zucchini
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.
Sodium: 253.8mg | Sugar: 3.3g | Calories: 112kcal | Fat: 9.8g | Protein: 1.6g | Carbohydrates: 6.6g