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–+ servings
Grilled zucchini spears topped with Parmesan cheese and fresh parsley. There is a spoon tucked under the zucchini spears.

Grilled Zucchini Recipe

Stillwood Kitchen
An easy way to make zucchini, simply grilled and dressed with olive oil and red wine vinegar.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Dinner, Side Dish
Cuisine Italian
Servings 4
Calories 161 kcal

Ingredients
  

  • 1 Zucchini, ends trimmed and cut into spears 1 3/4 lbs
  • 1 tbsp Primal Palate Steak Seasoning See Note
  • 4 tbsp Extra Virgin Olive Oil
  • 2 tbsp Red Wine Vinegar
  • 1/4 cup Parmesan Cheese, shavings can use grated but use a lesser amount
  • 1 tbsp Parsley, flat leaf
  • 1 pinch Maldon Sea Salt Flakes

Instructions
 

  • Wash then trim the ends off of the zucchini.
  • Cut the zucchini into spears and place them into a large bowl.
  • Sprinkle the zucchini with 1 tbsp of the steak seasoning (see note) and 3 tbsp of the extra virgin olive oil. Toss until they are fully coated in the olive oil and the seasoning.
  • Pre-heat the grill to 400°F.
  • Grill the zucchini spears until they are soft and tender, turning them over as needed.
  • Return the grilled zucchini to the bowl and add 2 tbsp of the red wine vinegar, and 1 tbsp of the extra virgin olive oil. Stir until combined, then taste and and make sure you can taste a bit of the vinegar on the zucchini. If you can't taste it then add another tablespoon of red wine vinegar.
  • Remove the zucchini to a serving plate and drizzle the juice from the bottom of the bowl over the zucchini.
  • Sprinkle the zucchini with the parmesan cheese shavings and the minced parsley.
  • Top with some flaky sea salt.

Notes

Add the olive oil and the red wine vinegar while the zucchini  is still warm so that it absorbs all the flavors.
Taste and adjust the zucchini before plating, making sure it has a slightly tangy flavor from the vinegar. Add more salt and vinegar as needed.
To replace the steak seasoning you can sprinkle the zucchini with salt, pepper, and garlic powder until lightly coated.
Store leftovers in the refrigerator for up to 2 days.

Nutrition

Serving: 1gCalories: 161kcalCarbohydrates: 2gProtein: 3gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 4mgSodium: 115mgPotassium: 149mgFiber: 1gSugar: 1gVitamin A: 257IUVitamin C: 10mgCalcium: 94mgIron: 1mg
Keyword grilled vegetables, side dish, zucchini
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