Ingredients20 m servings 138 cals
- Preheat grill for medium heat and lightly oil the grate.
- Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips.
- Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.
Per Serving: 138 calories; 12.7 g fat; 5.6 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 307 mg sodium. Full nutrition
ReviewsRead all reviews 34
Wished I would have made more! The family loved it. Since we all don't like rosemary, I used a teaspoon of basil leaves. The kids would not have liked balsamic, so I sprinkled some grated Par...
My husband tried this recipe when his zucchini patch started to produce great quantities of squash. We wanted something that wasn't pan fried with cheese on top, like we always prepare it. This ...
This turned out a bit sweet, I know the balsamic vinegar is sweet, but the zucchinis have enough natural sweetness that the combination was cloying. I think that just a bit of lemon juice with t...
This is by far my favorite "healthy" recipe. We double the oil mixture and spread it over sliced eggplant and have an amazing, healthy dinner, all cooked on the grill in no time!
I like this recipe very much but with less olive oil, this recipe has way too much for me.
This turned out AWESOME!!! I used Basil because I didn't have Rosemary, and used a suggestion someone else said, to add some Romano Cheese on top after taking off the grill. Mmm Good, It was a...
Somehow I managed to forget the Balsamic and this was still delicious. I tossed the zucchini in the basting sauce before grilling and then basted with the remaining sauce. I can't wait to try ag...