These mini zucchinis are simple to make, easy to eat, and so healthy. They’re kind of cute too! Just toss them with some olive oil and spices and you have a great veggie side dish.
Let the zucchini shine:
This is one of those vegetable recipes where you still taste the original vegetable! A lot of vegetable recipes have loads of ingredients and sauces, which transform it so much you almost don’t taste the vegetable anymore.
Although those can be fun to make and exciting to eat, it’s important to have a few simple recipes on hand as well for when your protein is rich and heavy. Sometimes keeping the veggies simple helps to balance out a meal and ensures that the rich foods are digested properly.
Equipment for grilled zucchini:
- Grill pan – if you don’t have an outdoor grill a grill pan is the way to go! It’s also great for wintertime when grilling outside is not really an option.
- Splatter Guard – whenever you’re cooking with oil and using a pot without a cover, a splatter guard is so helpful.
- Egg brush – this helps with brushing the olive oil over the pan and making sure it gets everywhere.
Take advantage of the right season:
Although zucchini is available and can be eaten all year round, its peak season is late June through August. Like all fruits and vegetables, it’ll be most delicious when it’s in season! You can enjoy it with a summer barbeque, roasted in the oven, or even in a chilled soup.
Great to batch cook:
Cook up a bunch of these on Sunday when you meal prep to have for the week. They go with so many different meals and can be warmed up quickly and easily.
Different Cooking Methods:
If you don’t have the option to grill these or want to try another method – feel free! You can roast these in the oven at 400 degrees for about 20 minutes uncovered followed by 20 minutes covered. You can also cook them on the stove in any pan for around 30 minutes or until they soften. Just add some water so they don’t dry out. If you want an oil-free option you can blanch them in hot water for around five minutes.
There are so many ways to cook and enjoy these. Just make sure to check with each method that they are cooked to the texture you like – every oven and stovetop is different.
mini makes them Family friendly!
Kids love finger food which is why they may be willing to take a bite! They can hold the zucchini in their hand because it is so small, or you can also cut them up and have them eat them like that.
For those who love dips and sauces, dip this in your favorite ones. It’s a great way to get more veggies in your diet!
serve these with:
- Salmon and roasted sweet potatoes.
- Any of our diet and weight loss options for a healthy meal.
Mini Grilled Zucchini
Ingredients
- 1 pound mini zucchini (I get them at Trader Joe's)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Instructions
- Add the zucchini to a bowl and mix with the olive oil and spices.
- Heat a grill pan over medium high heat and and add a little bit of oil to it.
- Using an egg brush, brush the oil all over the pan.
- Add the zucchini to the pan and cover with a splatter guard.
- Grill for around 15 minutes or until the bottoms have browned a bit. Adjust the temperature and add a little bit of oil if you see that the zucchini is burning or dry.
- Using a pair of tongs, flip the zucchini and grill for another 15 minutes or until the other side has browned as well.
- Check to see if the zucchini are soft enough for you – if they are not you can keep grilling them or transfer them to the oven and cook on 350 until they are soft enough.
