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Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
Summer is just around the corner and I absolutely cannot get enough of my grill pan. I open wide all the windows, let the delicious fresh spring air in, and then crank up my grill pan on top of the stove, searing delicious flavors into our food. Mmmmmmm. 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 tendercrisp bite. I have been making them over and over. Burgers and Fries? No way. I’m grilling burgers with a side of Grilled Zucchini.
3 tablespoons coconut aminos
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup oil
4 green zucchini
Cut zucchini into wedges. Start by cutting off the ends, then cut width-wise into thirds (or desired length). Then then quarter each piece length-wise, 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 two to three minutes each to get good marks, then grill the back (the side with the skin on) for three to four minutes. This is what cooks the zucchini through. Grilled zucchini should be tender but not squishy.
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