Grilled Lemon Garlic Zucchini — Damn Delicious

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Grilled Lemon Garlic Zucchini

Amazingly crisp-tender zucchini grilled with a lemon butter garlic sauce – a side dish that will go well with anything!

The weather is getting warmer and the zucchini is getting in gear for full bloom this summer season, although living in California does have its luxuries with year-round zucchini.

But for those of you who don’t have zucchini readily available 365 days out of the year, it’s time to dust off that grill (or grill pan) for these crisp-tender zucchini rounds.

Now these zucchini rounds are first tossed in a lemon butter garlic sauce – a sauce so good, you may want to double the sauce portion and serve some on the side with a spoon.

Go ahead. You know I won’t judge.

Grilled Lemon Garlic Zucchini

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Amazingly crisp-tender zucchini grilled with a lemon butter garlic sauce – a side dish that will go well with anything!

Ingredients:

  • 1/4 cup unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 2 medium zucchini, cut diagonally into 1/2-inch-thick slices
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. In a small bowl, whisk together butter, garlic, Italian seasoning and lemon juice; season with salt and pepper, to taste. Brush zucchini slices with butter mixture.
  2. Heat a grill pan over medium high heat. Add zucchini in a single layer and grill until charred on both sides and just beginning to soften, about 2 minutes per side.
  3. Serve immediately, garnished with parsley, if desired.

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35 comments

Very fresh tasting ingredients – will definitely be trying this one

Thank you Chungah for the lovely recipe and have a good weekend!

Looks great, as do most of ur postings. Why dont you have the Yummly app anymore?

Vicki, I don’t think I ever had a Yummly app before.

Been loving your recipes! I have made this using olive oil instead of butter for many times over the years. Sometimes I cut the zucchini in wedges also. Just personal preferences. Thanks for all the great yummy recipes.

this sounds awesome, thank you for posting, and please keep those zucchini recipes coming! The hubs and I have 12 zucchini plants sprouting in our garden, and in our ignorance, had no idea that one plant will produce plenty for us. Needless to say, I’ll be looking for recipes to use up the abundance that is coming our way for those I don’t give to friends and family. Heck, when driving through Oregon, you may see me by the side of the road with a pick-up filled with zucchini to give away!

My husband says in our small town you can always tell when it is zucchini season because everyone locks their car doors on main street. Every year I do what you did. It is just so rewarding to grow!

Needed a veggie side dish for our first night at the beach this year. This is the one! Will go great with grilled shrimp and chicken sausage kebabs!

Grilled zucchini is the best! I love this as a summer side.

This really looks good and, since I just started to eat more vegetables (zucchini included 🙂 ), I am definitely going to try your recipe asap 🙂 Thank you very much!

Love the addition of the lemon and garlic. I usually just do olive oil.

Totally trying this one tonight! Thank you!

I am having here small dinner party with my family, and I am searching for different recipes to prepare, aside from your Asian salmon kabobs, I also ordered Mott32 hk’s peking duck, dim sum and ice tea. Now, I think the list is completed with this amazing side dish, you know zucchini is really healthy and it looks so great! Thanks Chungah!

Tried this recipe this evening and it was delicious. My eldest son had two servings. It’s a keeper.

Thanks again for the wonderful recipes

This was AMAZING – great/creative seasoning on the zucchini!

Love your recipes. They are so easy and so good. Keep up the great work.

I am NEVER disappointed when I try one of your recipes. Whenever I try something new I tell my boyfriend…. I know are are going to like this it’s Chungah recipe! And we always do!

I am not the biggest fan of lemon juice but it was so delicious with the butter and herbs. I think next time I will try to grill them a bit longer they didn’t get a dark as I liked! Can’t wait to try your other zucchini recipes! You’re the best!

99% of your recipes are awesome—I cant wait to try the zucchini

Ooo I’m definitely giving this a try! I love zucchini, but my husband isn’t exactly a fan! Maybe if I prepare if this way, I can get him to eat it too! Here’s to hoping! lol

Awesome! This recipe looks incredible yummy. What a great idea and I will post your recipe on Facebook.I don’t have a garden this year but I will buy some tomorrow at the Farmer’s market or ask my friend Robert if he has some to share.

Do you think this would be good with squash as well??

Well, after reading the reviews, of no one actually making it, I did. It was very good. We love zucchini and usually saute it with garlic, olive oil and garlic. But this was really something special. I love your website, but don’t understand the comments of “looks good, will have to make next week.” Your readers should know that comments should be based on someone actually MAKING the recipe. What’s to comment about if you haven’t tried it. Just my thoughts. Thanks for a great TRIED receipe.

Thank you SO much for saying something that is ACTUALLY helpful !! I also believe that the comments should be based on results or questions about the recipe and not as you mentioned “looks good” …. blah, blah, blah… You are definitely not alone there .

What’s another way to cook these if we don’t have a grill pan?

You can cook this on a stovetop oven in a skillet.

Grilled this outdoors on our grill; tasted yummy but definitely did not get “crisp” tender, just tender. Think I will try it indoors and with olive oil instead of butter. Anyone else grill it outdoors? It took longer than 2 min per side on the grill, also.

Made this tonight and it was delicious! Light, satisfying and perfect with my Hawaiian Chicken and macaroni salad.

I have a blessings worth of zucchini and wondering if I can grill the lot of it then freeze for later use?

Thanks.
Mary F in Lititz PA

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

Which one of your dipping sauces would you recommend with this dish?

A dipping sauce is not really needed here, although you could probably never go wrong with Ranch!

Thawing frozen zucchinni is extremely watery. The best way to freeze it is to grate it, squeeze the water out, and seal into freezer bags or containers in serving sizes for cooking later. Optionally, freeze it in prebaked cake, or ratatouille because the liquid is cooked out. Yummm

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