Ingredients50 m servings 114 cals
- Pour Italian-style salad dressing into a resealable plastic bag. Add the zucchini and coat with the dressing. Season generously with salt and black pepper. Squeeze excess air from the bag and seal. Marinate in the refrigerator 30 to 60 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove zucchini from bag; discard dressing.
- Cook zucchini rounds on preheated grill until lightly browned and soft in the center, 7 to 10 minutes per side.
Per Serving: 114 calories; 10.5 g fat; 5.2 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 614 mg sodium. Full nutrition
ReviewsRead all reviews 7
I did not like zucchini until I grilled it like this. So delicious! I don't cut the zucchini into rounds, but instead cut it lengthwise into quarters and score the flesh every inch or so to re...
Very easy for sure. I usually add other vegetables too - mushrooms, bell peppers etc. You really don't need an entire bottle of dressing. Just enough to coat the vegetables.
I made two servings of this, just eyeballing the Italian salad dressing and using way less than the recipe indicates. This was good. I think the grilling time for this recipe is way too long. ...
I use sliced zucchini, red onion slices and small yellow, orange and red peppers sliced. I marinate with the Italian dressing for several hours. Drain before grilling. I use the frying pan wit...
I also ad sweet peppers onions and tomatoes after they cool I alternate on toothpicks sprinkle on parmesan and use for appetizers