Grilled Zucchini with Garlic-Soy Marinade

Table of Contents

🥢 Grilled Zucchini with Garlic-Soy Marinade

🍽️ Description:

A simple yet flavorful side dish that brings out the best in zucchini! These grilled planks soak up a savory-sweet garlic-soy marinade, with a kiss of smokiness from the grill. It’s a light, low-carb, and vibrant addition to any meal—especially Asian-inspired spreads or summer barbecues.

📝 Ingredients:

  • 2 medium zucchini, sliced lengthwise into ¼-inch thick planks
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon rice vinegar or lemon juice
  • ½ teaspoon honey or maple syrup
  • ¼ teaspoon red pepper flakes (optional)
  • Toasted sesame seeds (optional, for garnish)
  • Fresh chopped cilantro or scallions (optional, for garnish)

🔧 Instructions:

  1. Prepare the Marinade:
    In a small bowl, whisk together soy sauce, olive oil, garlic, rice vinegar (or lemon juice), honey (or maple syrup), and red pepper flakes.
  2. Marinate the Zucchini:
    Place zucchini planks in a shallow dish or zip-top bag. Pour marinade over them and toss gently to coat. Let them marinate for 15–20 minutes at room temperature (or up to 1 hour in the fridge).
  3. Preheat Grill or Grill Pan:
    Heat a grill or grill pan over medium-high heat. Lightly oil the grates if needed.
  4. Grill the Zucchini:
    Remove zucchini from marinade and let excess drip off. Grill for 2–3 minutes per side until grill marks appear and zucchini is tender but not mushy.
  5. Garnish & Serve:
    Sprinkle with toasted sesame seeds and chopped herbs (cilantro or scallions). Serve hot or at room temperature.

🍽️ Servings:

  • Serves 2 to 3 as a side dish

💡 Notes & Tips:

  • Uniform slices help cook the zucchini evenly—use a mandoline if needed.
  • Don’t over-marinate, or the zucchini may turn soggy.
  • Use tamari or coconut aminos for a gluten-free version.
  • Add a pinch of ground ginger or sesame oil to the marinade for extra flavor.
  • Leftovers make a great addition to wraps, salads, or rice bowls.

🧠 Nutritional Info (per serving, approx.):

  • Calories: ~70
  • Protein: 1.5g
  • Carbs: 5g
  • Fat: 5g
  • Fiber: 1.5g
  • Sodium: 400–500mg (depending on soy sauce)

🌱 Health Benefits:

  • Zucchini is rich in fiber, water, vitamin C, and potassium.
  • Garlic boosts immunity and has anti-inflammatory properties.
  • Olive oil provides healthy fats and antioxidants.
  • A low-calorie, heart-healthy side with anti-inflammatory and digestive benefits.

❓ Q&A:

Q: Can I bake or air-fry this instead of grilling?
A: Yes! Bake at 425°F (220°C) for about 12–15 minutes or air-fry at 200°C (390°F) for 8–10 minutes, flipping halfway.

Q: How long can I store leftovers?
A: Up to 3 days in the fridge. Reheat briefly in a pan or enjoy cold in salads or wraps.

Q: Can I use yellow squash instead of zucchini?
A: Absolutely! It works great and has a similar texture and flavor.

Q: What mains pair well with this?
A: Try with grilled salmon, teriyaki chicken, tofu stir-fry, or a simple noodle bowl.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top