A simple, easy grilled zucchini with a touch of lemon juice and spices.

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Good morning everyone and Happy Monday!!! Today I’m sharing a simple recipe from our summer vegetable garden. If you have ever planted zucchini squash in your garden than you know first hand how quickly you can end up with zucchini overload!  It usually starts around mid summer and increases from there.  

The few zucchini plants that you set out to begin with soon start turning into dozens more, and before you know it you have vegetables coming out of your ears. You can literally watch the zucchinis themselves growing in size overnight! I try to share with friends, but most of them have the issue I do, so finding new ways to incorporate them into recipes is a must. 

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Most times I will saute’ it, stuff it, bake zucchini bread, can pickles, or make zucchini noodles using my Veggetti spiral and top it with marinara sauce. Recently my new favorite way to prepare zucchini is grilled. Grilled Lemon Pepper Zucchini is a quick summer side dish and pairs perfectly with just about any grilled meat. You can grill it on an outdoor or use a indoor stove top grill. 

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This is our summer – vegetable garden as of today. The zucchini isn’t out of control crazy just yet, but it’s coming. I tried planting fewer plants this year, so we shall see how much vegetables they produce.

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Most times I just grill the zucchini on a stove top grill unless I’m already grilling something outside. This recipe is super simple to make really all you have to do is cut the zucchini, season, and grill.
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I have grilled both zucchini squash and yellow quash with great results, and sometimes I just grill a mixture of both. If you love zucchini squash I hope you’ll give this recipe a try. 

Lemon Pepper Grilled Zucchini

3 – zucchini or yellow squash, cut into sticks
1/2 – tablespoon lemon pepper or sprinkle to taste
kosher salt, to taste
1 – tablespoon extra virgin olive oil 
fresh lemon juice 
Parmesan cheese, optional

Prepare your indoor stove top grill to medium – medium high heat. Cut the zucchini into sticks. I just off the ends of the zucchini and then cut each one into fours. Place the sticks into a large bowl. 

Sprinkle on the lemon pepper and kosher salt to to taste. Drizzle on a little olive oil and a splash of fresh lemon juice.  

Toss the zucchini to coat all pieces. Place each zucchini in a single layer cut side down on the grill. 

Grill zucchini for about 3 – 4 minutes until you see grill marks (be careful not to burn them). Turn the zucchini over to grill all sides and cook until tender. 

Remove the zucchini from the grill and place on a serving plate. Sprinkle with Parmesan cheese (optional) before serving.  

Cook’s Note: You can also cut the zucchini into 1/2 inch thick round slices instead of sticks. 

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For more garden fresh recipes check out my garden section on Mommy’s Kitchen.  

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