0 (0)

Categories: Grilled, Vegetables, Vegetarian

Grilled Zucchini Slices With Thyme

This menu of grilled food is fun for summer entertaining because it puts you shoulder-to-shoulder with your guests--you don't have to hide in the kitchen. Start with pizza slices for appetizers. To grill them, set up an assembly line with ... Read more

Total time: 20 minutes | Serves 8
Note: Use small, not baby, zucchini.
  • 4 small zucchini
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 2 teaspoons fresh thyme leaves

Step 1Prepare a hot fire.

Step 2Cut the zucchini into 1/3-inch diagonal slices about 2 inches long. Toss the zucchini with the oil in a bowl. Add salt and pepper to taste and toss until well mixed.

Step 3Grill the zucchini slices until well marked, about 2 minutes. Use tongs to flip them over; cook until just tender but not soft, about 1 to 2 minutes longer depending on the heat.

Step 4To serve, return the grilled slices to the bowl. Toss with the thyme. Taste; adjust the seasoning. Serve warm.

Each serving:
49 calories; 296 mg sodium; 0 cholesterol; 5 grams fat; 1 gram saturated fat; 1 gram carbohydrates; 0 protein; 0.39 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Grilled
Grilled beef skirt steak with onion marinade and chimichurri
Barbecued leg of lamb with garlic confit, rosemary fingerlings and grilled vegetables
Grilled radicchio and prosciutto
Lawrence Welk Resort's Grilled Vegetable Salad