Tender grilled zucchini drizzled with a simple, herbed sauce.
This easy vegetable dish will get rave reviews!
I saw a photo on Facebook that said there are only 17 Fridays until Christmas. I love Christmas, but I’m not ready to think about it. I know some people who have been gathering Christmas gifts since we celebrated last year. I don’t operate that way. I operate in a wait until December 1st sort of way.
This time of year is such confusion. If you go to Hobby Lobby, you’ll see Christmas trees and Target has Halloween decorations for sale. Hop on Pinterest and you’ll find apple recipes, pumpkin recipes, Christmas cookies and ideas for your Thanksgiving meal. Meanwhile, I’m here thinking, “hello, it’s technically still summer.”
I might start in on a few seasonal recipes here shortly but for today I have one more summer recipe for you. This grilled zucchini would make such a great side dish for your Labor Day; I’d be doing you a real disservice if I didn’t share it with you!
I initially found this recipe on a recent issue of Cooking Light. I changed it up by using my favorite herbs adding a little more oil and butter and adding garlic as well. This recipe is such an easy side to add to your Labor Day menu, but with a good grill pan, this can be enjoyed all year long.
This recipe is not only simple and quick, but it capitalizes on lingering seasonal produce and fresh herbs. You can never go wrong with fresh ingredients.
Next week I’ll scour my holiday cookbooks, and I’ll research apple recipes too. I love all those flavors, but for this weekend; this send off to summer, I’m going to eat like it’s the middle of summer and forget that there are only 17 Friday’s until Christmas!
- 3 zucchini, halved
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon chopped chives
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped basil
- 2 cloves garlic, minced
- Salt and pepper
- Fresh lemon
- Spray a grill pan with non-stick spray and heat over medium heat. Place zucchini halves on grill pan and grill for 3-4 minutes per side or until tender.
- Meanwhile, heat oil and butter together in a microwave-safe bowl. Stir in chopped herbs, garlic and salt and pepper to taste.
- Drizzle herb sauce over zucchini along with a squeeze of fresh lemon just before serving.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 118 Total Fat 11g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 7g Cholesterol 10mg Sodium 84mg Carbohydrates 5g Fiber 2g Sugar 2g Protein 2g