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Grilled courgettes with feta and pine nuts » Simple and Healthy Recipe! ✅

Grilled Zucchini with Feta and Pine Nuts is a great way to consume some of summer’s favorite garden veggies. Marinating and grilling the zucchini gives it incredible flavor, complemented by the creamy feta cheese and crispy toasted pine nuts.

❤️ Because you will love this grilled zucchini recipe

  • Smoked grilled flavor, enlivened with lemon
  • A creative way to consume zucchini from your garden
  • Nice texture contrast with the creamy feta cheese and crispy pine nuts.
  • Only 2 net carbs per serving

Every once in a while, a side dish arrives that can outshine most any main dish you serve it with. After taking your first bite of this Roasted Lemon Zucchini, I think you’ll agree this is one of those dishes.

Zucchini is just one of those vegetables that you can create a wide variety of recipes with. From sweet and savory chocolate zucchini bread to using it in place of pasta in recipes like this Chicken Tender at Zoodles, there are countless creative ways to cook it.

But when grilled, it takes this popular vegetable to a whole new level. With grilling season in full swing, this grilled zucchini recipe is the perfect celebration of simple, staple ingredients that are in abundance this time of year.

A homemade tangy lemon vinaigrette drenches the zucchini slices and as they grill, coats each slice giving them the most amazing yet subtle lemon flavor.

One of the things that makes this recipe so great is that you can throw it on the grill after grilling the steak or chicken. So, in minutes, you’ll have a side dish ready without having to mess up a separate pan.

If you love grilling vegetables as much as I do, you should try these Grilled Broccolini too! This is another very popular grilled vegetarian recipe that requires very little prep work and is always a hit.

What you will need for grilled zucchini.

*Exact measurements are listed in the recipe card below.

How to make the best grilled zucchini

Wash, dry and cut the courgettes into thick slices. I cut them on the bias, I think they are prettier that way, but you can slice them however you want.

Add them to a large ziplock bag, then pour most of the lemon vinaigrette over them. Save some to spray your buds later.

Close the bag and mix to make sure all the zucchini are covered.

Let it marinate at room temperature while you reheat the grill.

Grill the zucchini for a few minutes on each side or until cooked through.

Advice: Is it raining too much outside to grill? You can get the same tasty grill marks by using an indoor grill.

Arrange on a serving plate and garnish with crumbled feta, toasted pine nuts, chopped parsley, and a drizzle of the remaining lemon vinaigrette and serve hot.

Advice: Be sure to top the zucchini with feta while it’s still hot. This helps the cheese soften and blend in with the texture of the zucchini.

Grilled Zucchini Suggestions and Variations

Cheese: If you’re not a fan of feta, you can use goat cheese instead. You can also use Parmesan cheese because it goes well with grilled zucchini, but keep in mind that it doesn’t have the same creamy texture as feta or goat cheese.

Zucchini: I usually cut zucchini on a diagonal corner because it makes them a bit easier to handle than smaller round slices. You can cut them lengthwise if you prefer.

Another option is to add them to the skewers before grilling. This is especially useful if you are feeding a crowd and need to cook them in larger batches. But if you want those beautiful grill marks, you’ll want to grill them meat side down in individual slices.

Marinade: Lemons and summer go hand in hand and make the best vinaigrettes. But if you have another favorite vinaigrette, feel free to use it. This apricot vinaigrette is a delicious option.

Walnuts: If you can’t find pine nuts in the supermarket, you can use almonds, walnuts, or finely chopped walnuts. Just be sure to adjust your carb count accordingly if you’re counting macros.

Nail polish: If you want to add another layer of flavor, instead of drizzling extra vinaigrette over the finished garnish, this tangy and sweet homemade balsamic glaze is so tasty.

Herbs: Feel free to use whatever fresh herbs you have available. Fresh basil or lemon thyme add a nice freshness to the grilled flavors of the zucchini.

Why are my grilled zucchini soggy?

Slow-roasting zucchini is often the cause of soggy zucchini. Marinating the zucchini with some type of oil, such as olive oil, or rubbing the zucchini slices with oil helps cook them faster when placed on the grill. We recommend placing them directly on the grill grates over direct, medium-high heat.

Once they have nice grid marks on one side, flip them over to the other side. Cooking them quickly helps prevent them from overcooking and getting soggy.

Another thing to keep in mind is that you don’t want to try to grill very thin slices because as soon as they start to heat up they will start to release water which will soak them.

What is the best way to cut zucchini for grilling?

For best results, you want to create a large surface area when slicing zucchini for the grill. Because they shrink a bit when they start to cook, the smaller round slices can slide down between the racks of the racks. You will also need thicker slices so they don’t get mushy and soggy.

It is advisable to cut them diagonally as in this recipe or lengthwise. If you want to cut round or super thin slices, we recommend using a grill mat so you don’t lose any.

Are Zucchini Allowed on Keto?

Zucchini is a great vegetable for Keto. It contains many wonderful vitamins and minerals such as vitamin A, manganese, vitamin C, and potassium.

It’s also low carb! The carbohydrates in zucchini are particularly low because they are mainly made up of water. For a one-cup serving, there are 4 total grams of carbs, which when you remove the fiber, there are only a little over 2 net carbs in zucchini.

Salt courgettes before grilling?

This is not a necessary step if you are adding them to a marinade. If you’re just grilling fresh zucchini slices, you can sprinkle them with a little salt and let them sit for about 15 minutes to help some of the water come out. Then blot up excess moisture with paper towels.

More Ketogenic Zucchini Recipes

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Grilled Zucchini with Feta and Pine Nuts is a great way to consume some of summer’s favorite garden veggies.

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Preparation time 5 min

Cooking time 10 min

Total time 15 minutes

Calories: 47

Servings: 6

US usual metric

  • Wash, dry and cut the courgettes into thick slices. I cut them on the bias, I think they are prettier that way, but you can slice them however you want.

  • Add them to a large ziplock bag, then pour most of the lemon vinaigrette over them. Save some to spray your buds later.

  • Close the bag and mix to make sure all the zucchini are covered. Let it sit at room temperature while you heat the grill.

  • Grill the zucchini for a few minutes on each side or until cooked through.

  • Arrange on a serving plate and garnish with crumbled feta, toasted pine nuts, chopped parsley, and a drizzle of the remaining lemon vinaigrette and serve hot.

© Copyright Keto Cooking Christian LLC. Use the share buttons to share on social media, but don’t copy/paste the recipe.

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*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can check this using the nutrition calculator of your choice. All data is based on net carbs, no sugar alcohol: Swerve, Erythritol, Allulose, or Monk Fruit.

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