🥢 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:
- 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. - 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). - Preheat Grill or Grill Pan:
Heat a grill or grill pan over medium-high heat. Lightly oil the grates if needed. - 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. - 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.