New Charlottesville address!
688 Berkmar Circle, Charlottesville, VA 22901

Skip to main content

Recipe of the Week 8/14: Grilled Zucchini

Yields 4 Serving


2 medium zucchini, about 8 oz each, sliced 1/4 inch thick
1 tbsp olive oil, extra virgin
1 tbsp red wine vinegar
1 tsp dried parsley
1 tsp dried basil
1/2 tsp garlic powder
Kosher salt
Freshly ground black pepper


Preheat grill on medium-high. In a large bowl, toss zucchini with oil, red wine vinegar, parsley, basil, and garlic powder. Season with 1/4 teaspoon salt and black pepper, to taste.

Once grill is hot, carefully use tongs to rub an oiled paper towel over grates to clean.

Using tongs, place zucchini on grill. Cover and cook, 2 to 3 minutes. Flip and continue cooking on high, covered, 2 to 3 minutes more

When zucchini is tender, remove from heat, taste for salt and adjust as needed and eat right away.

Meal Plan Check Boxes:
2 Vegetables
Nutritional Facts: 1 /2 zucchini, Calories: 48 kcal, Carbohydrates: 4 g, Protein: 1 g, Fat: 3.5 g, Saturated Fat: 0.5 g,
Cholesterol: 4 mg, Sodium: 3.5 mg, Fiber: 2 g, Sugar: 2 g
Adapted From

Recipe of the Week

Grilled Zucchini
Found by: Brianna Lawless, MS, RDN


You Might Also Enjoy...

Avocado Egg Salad

Recipe Of The Week 4/8: Avocado Egg Salad

Ingredients: 4 large hard-boiled eggs, chopped 4 large hard boiled egg whites 1 medium hass avocado, cut into 1/2-inch pieces 1 tbsp light mayonnaise 1 tbsp fat free plain yogurt 1/2 tablespoon finely chopped chives Read the article to view more!