Lemon Parsley Grilled Zucchini

This paleo-friendly and Whole 30 compliant recipe features an umami taste that pairs well with any savory specialties, making it the perfect side dish to any grilled, roasted, or broiled meats. Vegan or vegetarian? No problem! It’s the perfect source of umami or meaty flavor without actual meat. Totally versatile and guilt-free!

Course Lunch

Cuisine American, Italian

Prep Time 5 minutes

Cook Time 5 minutes

Marinating Time 15 minutes

Total Time 25 minutes

Servings servings

Calories 30kcal

Equipment

Grill

Ingredients

1 pound zucchini washed and thinly sliced
3/4 teaspoon extra virgin olive oil or see notes
2 teaspoons fresh flat-leaf parsley chopped
1/2 teaspoon lemon juice freshly squeezed
1/4 teaspoon unrefined salt
3 cloves garlic minced
1/4 teaspoon fresh chili pepper thinly sliced

Instructions

Preheat the grill to medium-low heat.
Meanwhile, combine all the ingredients in a non-reactive shallow dish or ziplock bag and marinate in the refrigerator for 10 to 15 minutes.
Grill the zucchini slices in a single layer for about 2 to 3 minutes on each side or until tender.
Serve and enjoy!

Notes

Alternatively, you may just brush zucchini with oil as you grill.
This recipe makes a great side dish or accompaniment to lean animal proteins.
If you’re vegetarian or vegan, it also makes the perfect source of umami or meaty flavor, without actual meat.
The use of a non-reactive container is also important as the marinade is quite acidic. Otherwise, your dish may taste metallic.
For Low Histamine Meal Plan, modify: disregard the lemon juice and chili pepper

Nutrition