Equipment
* optional
Ingredients
Vegetables
- 4 zucchini, whole
Seasoning & Dressing
- 45 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 4 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 101 kcal
- Protein
- 0 g
- Carbohydrates
- 0 g
- Fat
- 11 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 388 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 7 mg
- Calcium
- 2 mg
- Iron
- 0.1 mg
- Magnesium
- 1 mg
- Phosphorus
- 1 mg
- Zinc
- 0.0 mg
- Vitamin A
- 0 mcg
- Vitamin C
- 1 mg
- Vitamin E
- 1.6 mg
- Vitamin K
- 7 mcg
- Niacin
- 0.0 mg
- Folate
- 1 mcg
- Water
- 4 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your grill or grill pan to medium-high heat (approximately 200°C/400°F). Clean the grates well.
Trim the ends of the zucchini. Slice them lengthwise into flat planks approximately 1cm (0.4 inches) thick. If the zucchini are very large, you can slice them into diagonal rounds instead.
Brush both sides of the zucchini slices with about 30ml of the olive oil and sprinkle evenly with salt and optional black pepper.
Place the zucchini on the hot grill. Cook for 3-4 minutes per side without moving them, until distinct grill marks appear and the vegetable is tender-crisp.
Transfer the grilled zucchini to a serving platter. While still warm, drizzle with the remaining 15ml of olive oil and the fresh lemon juice. Taste and add a pinch more salt if needed.
Chef's Notes
- Do not salt the zucchini too far in advance (more than 10 minutes) before grilling, as salt draws out moisture which prevents caramelization.
- For cleaner grill marks, place the zucchini at a 45-degree angle to the grates and do not move them until you are ready to flip.
- If you want to add an herb element without breaking the 5-ingredient limit, toss whole woody herbs like rosemary or thyme directly onto the coals (if using charcoal) to smoke the vegetables.
- Choose small to medium zucchini for this recipe; large zucchini tend to have cottony centers and large seeds that don't grill as well.
Storage
Refrigerator: 3 days — Best served warm or at room temperature. Texture softens significantly after refrigeration.
Reheating: Briefly warm in a pan or microwave, or eat cold as a salad component.
Troubleshooting
Zucchini is mushy or soggy
Cause: The slices were cut too thin or cooked over heat that was too low
Fix: Chop the mushy slices and use them as a mix-in for grains, pasta, or an omelet
Prevention: Keep slices at least 1cm thick and ensure the grill is very hot to sear the outside before the inside collapses
Cultural Context
Grilling summer vegetables with simple olive oil and lemon dressing is a staple technique across the Mediterranean, particularly in Italy (where it might be called 'zucchine grigliate') and Greece. The method relies on the quality of the produce rather than heavy sauces, celebrating the seasonal abundance of the summer harvest.
