Great with fish, chicken, pasta, just about anything!
Adapted from The Pioneer Woman.
Cut off the tops and bottoms of the zucchini and slice them into quarters, lengthwise. Place them all in a very large (or two regular sized) plastic zipper bag. Drizzle in olive oil, 1 teaspoon salt, pepper, 1 tablespoon lemon zest and the juice of one lemon. Seal the bag(s) and smush them around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.
Prepare the indoor or outdoor grill to medium to medium-low heat. Grill the zucchini on all three sides until nice and tender, being careful not to burn them. Remove the zucchini to a plate as it gets done.
Pile up the rest of the lemon zest and sprinkle 1 tablespoon kosher salt on top. Use a knife to chop the salt and zest together until it becomes...well, lemon salt! Add more salt if it needs it. Sprinkle the lemon salt over the plate of grilled zucchini and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 20 | ||
Calories from Fat: 16 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 303.2mg | 10 % | |
Potassium 39.9mg | 1 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 1.6g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 20
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