Grilled Zucchini
An easy, low carb side dish all summer long!
Ingredients
- 2 zucchinis 10-12 inches long, sliced in slices 1/2 to 5/8 inch thick
- 1/2 cup of your favorite vinaigrette salad dressing
- 1 tsp. garlic powder or garlic puree (optional, but good)
- 1-2 tsp. dried oregano, basil, thyme, rosemary, or a combination (optional)
Directions
- Cut zucchini into slices, making sure the slices are the same thickness. Combine salad dressing with garlic powder and dried herbs of your choice, if using. Put zucchini slices into Ziploc bag, pour in marinade and let zucchini marinate in the fridge 4 hours or longer, even as long as all day if desired. When you're ready to cook, drain zucchini into a colander placed in the sink.
- To cook zucchini, preheat grill to medium-high. You can spray the grill with non-stick spray if desired, but you don't really need it.
- Place zucchini on grill on a diagonal to the grill grates, keeping a spray bottle handy for taming any flames that shoot up from the oil in the marinade. After 3 or 4 minutes, check for grill marks, and when you see them rotate zucchini the opposite direction. Cook 3 or 4 more minutes on first side.
- Turn zucchini to second side and cook a few minutes more, or until zucchini is starting to soften, with the outside slightly charred and browned. Season with salt and fresh ground black pepper and serve hot.
