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There’s no shortage of grilling recipes this summer! Grilled zucchini is one of my favorites to grill.
As I’ve gotten more familiar with my grill, I thought I’d share this one from my toolbox.
This grilled dish is a real treat.
When you grill zucchini, something magical happens.
Zucchini takes on a sweet flavor when it’s charred. It’s that wonderful combo of smoky and sweet that our tastebuds love so much.
My husband loved the combination of seasonings I used to make this version.
How to grill zucchini
If you’re making zucchini on the grill, be sure you brush your zucchini with oil and preheat your kettle grill or gas grill to ensure your veggies don’t stick.
I slice them in half, and rub my veggies in avocado oil, and pre-season them with salt, lemon juice and oregano.
Can you grill zucchini on the stove?
You can certainly use this method on the stove.
I recommend using a cast iron skillet to do the work.
You can achieve that same nice roasting char on the stove although you won’t get that same charcoal flavor.
How many calories and carbs in grilled zucchini?
In this recipe, 2 large zucchini comes out to 1.7 grams of total carbs and 69 calories.
I love zucchini because they’re a low glycemic food, and they’re nutrient-dense.
Low glycemic foods are great for people with diabetes because they keep our blood sugars steady, and don’t produce blood sugar spikes.
They’re a great addition as a side dish, or the star of the meal if you wish.
Check out the recipe below and pin it for later if you can’t make it today!
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Grilled zucchini
- Total Time: 25 minutes
- Yield: 4 whole zucchini 1x
- Diet: Vegan
Description
Grilled zucchini is an easy, low carb, low-calorie addition to your meal. Dress it up with a few simple ingredients.
Ingredients
- 4 large zucchini
- 1 tablespoon avocado oil
- 2 teaspoons oregano
- juice of 1/2 lemon (1–2 oz)
- 1 teaspoon of kosher salt
Instructions
- Preheat your grill to 350 degrees (or preheat your cast-iron pan).
- Wash and dry your zucchini thoroughly.
- Slice off the top of the zucchini and then slice in half longways.
- With a pastry brush, brush each with zucchini lemon juice.
- Then brush with avocado oil on all sides.
- Sprinkle on a mixture of oregano and salt on each slice.
- Place on the grill and grill for 10-15 minutes per side, or until cooked all the way through.
- Remove from grill and enjoy.
- Optional – slice into smaller pieces.
Notes
- This can absolutely be done on the stove in a cast iron skillet. Be sure to oil your pan before cooking. I suggest cooking at a medium temperature so the zucchini doesn’t burn.
- This method is also nice with green goddess dressing.
- Eat this as a whole meal, or a side. It’s wonderful either way.
- You may use olive oil in place of avocado oil. I personally love avocado oil because it’s incredibly neutral in flavor.
- Cooking times may vary on your grill. Watch the veggies. You know they’re done when you can pierce them easily, but they have a little snap back.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dishes
- Method: Grilling
- Cuisine: Vegan
Nutrition
- Serving Size: 2 zucchini
- Calories: 69
- Sugar: 0 g
- Sodium: 1164 mg
- Fat: 7.2 g
- Carbohydrates: 1.7 g
- Fiber: 0.8 g
- Protein: 1 g
- Cholesterol: 0 mg
