Make this herby lemon grilled zucchini for a delicious summer side dish. Lemon, parsley, and thyme make the zucchini even more delicious. Zucchini season is here and I am loving every bit of it. I picked up this Zucchini from the farmers market. I love to visit my local farmers market when I can and get fresh produce. I enjoy the interactions with the local farmers and learning all about their business. Something that you just don’t get at the grocery store, obviously.
I typically use zucchini on pasta and lasagnas. While I was out at a restaurant I was inspired by the grilled veggies I had. Some other ways to use grilled zucchini is on pizza, salads, and sandwiches.
Herby Lemon Grilled Zucchini Ingredients
- Zucchini, of course!
- Sea Salt, for flavor
- Black Pepper, I love me some black pepper
- Lemon, bright and taste great
- Italian Dressing, pairs well with zucchini
- Parsley and Thyme, fresh herbs takes it up a notch
How to Grill Zucchini
- Preheat the grill over medium-high heat.
- Cut the zucchini in half length-wise.
- Add oil to the grill so the food does not stick (Please note: if you’re not using a George Forman grill then you can skip this step.)
- Drizzle oil evenly over all sides of the zucchini. Season them with sea salt and black pepper. Rub seasonings into the zucchini.
- Grill the zucchini on each cut side for 5 to 7 minutes, or until the zucchini has nice grill marks and is tender throughout.
- Transfer the zucchini to a platter and drizzle it with the lemon juice, zest, and some of the tahini vinaigrette. Scatter with the fresh herbs and adjust seasoning as you like.
Herby Lemon Grilled Zucchini
Ingredients
Grilled Zucchini
- 2 tbsp grapeseed oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 lemon juiced
- 1 handful torn fresh herbs such as parsley, thyme, and dill, for serving
Italian Dressing
- 1/3 cup raw cashews soaked in water 2-4 hours*
- 3/4 cup almond milk, unsweetened or any plant-based milk
- 1/4 cup non-dairy yogurt unsweetened
- 2 tbsp lemon juice fresh-squeezed
- 2 tbsp red wine vinegar
- 1 tsp maple syrup
- 1 tbsp nutritional yeast
- 2 1/2 tsp Italian seasoning more to taste
- 3/4 tsp sea salt more to taste
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 3/4 tsp black pepper
Instructions
Grilled Zucchini
- Preheat the grill over medium-high heat. Cut the zucchini in half length-wise. Add oil to the grill so the food does not stick (Please note: if you’re not using a George Forman grill then you can skip this step.)
- Drizzle oil evenly over all sides of the zucchini. Season them with sea salt and black pepper. Rub seasonings into the zucchini. Grill the zucchini on each cut side for 5 to 7 minutes, or until the zucchini has nice grill marks and is tender throughout.
- Transfer the zucchini to a platter and drizzle it with the lemon juice, zest, and some of the tahini vinaigrette. Scatter with the fresh herbs and adjust seasoning as you like. Serve with warm grilled bread and extra tahini vinaigrette on the side.
Italian Dressing
- Rinse cashews and discard soaking water. Place in blender, along with the rest of the ingredients (except for 1 teaspoon of Italian seasoning). Blend on high for 2-3 minutes, until creamy and smooth. Scrape down sides as needed. Taste for seasoning and add as needed (*the dressing will appear thin, but it will thicken up as it chills).
- Transfer to a small container with a lid. Stir in the remaining Italian seasoning. Cover and chill for 30-60 minutes. Give it a good stir before serving. If it's too thick (after stirring) add a few teaspoons of water and combine. Store in the fridge for 3-4 days.
Notes
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