Side Dish Sunday: Lemony Grilled Zucchini

I’m adding a new feature to Two Forks One Love this week: Side Dish Sunday. Since we’ve started eating (so much) healthier, yummy side dishes have become a major component of our dinners. Some nights I make just a vegetable. On meatless nights, I will usually make a grain. Some nights, I get crazy and make both. Regardless, the sides are usually pretty simple (like these sautéed mushrooms) but still an integral part of the dish. Most of these sides are not worthy of a lengthy blog post, but the flavors are something you might want to enjoy in your own home. So, I give you Side Dish Sunday. I can’t promise this will be a weekly feature, but it’s definitely something you’ll see when the side dish warrants it.

First up, the Summer staple zucchini:

Trim the ends off your zucchini and slice it lengthwise into quarters. (One zucchini per person is a good rule of thumb.)

Lemony Grilled Zucchini

Add the zucchini to a zip top bag along with the zest and juice of one lemon. Add in two tablespoons of olive oil and salt and pepper to taste.

Toss to combine. (Make sure your bag is sealed all the way. Mine wasn’t and the shirt I was wearing was promptly coated in oil. Sigh.) Place in the fridge for at least 20 minutes. I made these a few hours before dinner and the flavor was awesome.

Lemony Grilled Zucchini

Heat a grill or grill pan over high heat and cook for 3-5 minutes per side until charred.

Lemony Grilled Zucchini

Lemony Grilled Zucchini

Before serving, top with 1 tablespoon of lemon zest and the juice of half a lemon. Add additional salt and pepper as needed.

I recommend this as a side with chicken (try this one) or steak. The shape would even make these a healthy alternative to fries next to a burger.

  

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3 Responses to Side Dish Sunday: Lemony Grilled Zucchini

  1. Sounds delicious! Love the lemon flavors, I bet that is awesome on fresh zucchini. :)

  2. Debbie says:

    Sounds delicious – wouldn’t have thought about zucchini – I wonder how the marinade would be with eggplant? Any thoughts?

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