Recipe by Tamar Teitelbaum

Grilled Zucchini

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Parve Parve
Easy Easy
6 Servings

No Allergens specified

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.


Main ingredients

  • 3 tablespoons coconut aminos

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1/4 cup oil

  • 4 green zucchini


Prepare the Grilled 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.


For this recipe, you will want to use an oil that has a neutral flavor. I used avocado oil. That perfect tender-crisp texture is at its best fresh. Serve hot and fresh!
Grilled Zucchini

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