#grilledzucchini

Lemon Italian Herbed Grilled Zucchini is a tasty and healthy vegan dish that is great for summer parties. The zucchini is grilled after being marinated in a sour herb and lemon mixture. It makes a tasty side dish or main course.

Ingredients: 4 medium zucchinis, sliced lengthwise. 3 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon fresh lemon juice. 1 teaspoon lemon zest. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste.

Instructions: Preheat grill to medium-high heat. In a small bowl, whisk together olive oil, garlic, lemon juice, lemon zest, oregano, basil, salt, and pepper. Brush the zucchini slices with the prepared marinade on both sides. Place the zucchini slices on the preheated grill and cook for 3-4 minutes on each side, or until grill marks appear and zucchini is tender. Remove from grill and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Grilled zucchini and red onion side dish. Perfect for cookouts with friends and family.

This grilled vegetable and herb sandwich is bursting with flavor and perfect for a quick and healthy meal. The combination of grilled zucchini, bell peppers, and red onion with fresh herbs creates a deliciously satisfying sandwich.

Ingredients: 1 zucchini, thinly sliced. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 red onion, thinly sliced. 4 slices of whole grain bread. 1/4 cup olive oil. 1 tablespoon balsamic vinegar. 1 tablespoon chopped fresh basil. 1 tablespoon chopped fresh thyme. Salt and pepper to taste. 4 slices of provolone cheese optional.

Instructions: Preheat grill or grill pan over medium-high heat. In a bowl, mix zucchini, bell peppers, and red onion with olive oil, balsamic vinegar, basil, thyme, salt, and pepper. Grill vegetables for 3-4 minutes on each side until tender and slightly charred. Toast the slices of bread on the grill for about 1 minute per side. Assemble sandwiches by layering grilled vegetables on toasted bread slices, adding provolone cheese if desired. Top with remaining bread slices and press gently. Return sandwiches to the grill for another 2 minutes to melt the cheese and warm through. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

The grilled zucchini gives these tasty gyros a smoky flavor, and the sun-dried tomato tzatziki sauce goes well with them. This sandwich, which is full of Mediterranean flavors, is a filling and healthy choice for lunch or dinner.

Ingredients: 2 medium zucchinis, sliced lengthwise. 2 tablespoons olive oil. Salt and black pepper to taste. 4 pita bread rounds. 1 cup Greek yogurt. 1/4 cup sun-dried tomatoes, chopped. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1 teaspoon dried oregano. 1/2 cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup crumbled feta cheese. 1 cup shredded lettuce. Optional: Kalamata olives, sliced.

Instructions: Preheat grill to medium-high heat. Brush zucchini slices with olive oil and season with salt and pepper. Grill zucchini slices for 3-4 minutes per side until tender and grill marks appear. Remove from grill and set aside. In a bowl, mix Greek yogurt, sun-dried tomatoes, garlic, lemon juice, and oregano to make the tzatziki sauce. Season with salt and pepper to taste. Warm pita bread rounds on the grill for about 1 minute per side. Spread a generous amount of sun-dried tomato tzatziki sauce on each pita bread round. Top with grilled zucchini slices, diced cucumber, chopped red onion, parsley, crumbled feta cheese, shredded lettuce, and sliced Kalamata olives if using. Fold the pita bread over the filling to form a gyro. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These grilled zucchini artichoke pesto bites are a delicious appetizer or side dish that's perfect for summer grilling. Tender zucchini rounds are grilled to perfection and topped with savory artichoke hearts and a flavorful basil pesto mixture. With the added bonus of being low-carb and keto-friendly, these bites are sure to be a hit at your next barbecue or gathering!

Ingredients: 2 medium zucchinis, sliced into rounds. 1 cup artichoke hearts, drained and chopped. 1/4 cup basil pesto. 1/4 cup grated Parmesan cheese. 2 tbsp olive oil. Salt and pepper, to taste. Fresh basil leaves, for garnish optional.

Instructions: Warm up the grill over medium-high heat. Grate some Parmesan cheese and mix it with the basil pesto in a small bowl. Sprinkle salt and pepper on both sides of the zucchini rounds and brush them with olive oil. Grill the rounds of zucchini for two to three minutes on each side, or until they get grill marks and are soft. Take the grilled zucchini off the grill and put some artichoke hearts on top of each round. Spread the pesto mixture on top of the zucchini rounds that have artichoke hearts on them. If you want, you can add fresh basil leaves as a garnish. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 6 minutes