The Pioneer Woman Tasty Kitchen
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Grilled Zucchini

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Level: Easy

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Description

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 tender-crisp bite. I have been making them over and over. Burgers and fries? No way. I’m grilling burgers with a side of Grilled Zucchini.

Ingredients

  • 4 whole Green Zucchini
  • 3 Tablespoons Coconut Aminos
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Black Pepper
  • ¼ cups Oil

Preparation

Cut zucchini into wedges. Start by cutting off the ends, then cut crosswise into thirds (or desired length). Then 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! They can be reheated, but they will be a bit soggy. That perfect tender-crisp texture is at its best fresh. For this recipe, you will want to use an oil that has a neutral flavor. I used avocado oil.

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