Grilled Greek-Style Zucchini

Grilled Greek-Style Zucchini

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"'I made this dish for my Women's Health Initiative Group at our local university, and everyone just loved it,' informs Betty Washburn of Reno, Nevada. 'The grilled vegetables pick up a pleasantly mild flavor from the lemon juice and herb seasonings.'"
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Ingredients

20 m servings
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Original recipe yields 6 servings

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Directions

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  1. In a bowl, combine the zucchini, tomato, olives and onion. Combine oil, lemon juice, oregano, garlic salt and pepper; pour over vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 23 in. x 18 in.). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Sprinkle with Parmesan cheese.

Footnotes

  • Nutritional Analysis: One serving (1/2 cup) equals 51 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 241 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Reviews

30
  1. 37 Ratings

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Most helpful positive review

While I prepared this with the ingredients as listed, using olive oil, it is the WAY I cooked it, I believe, that made this a 5-star dish. Rather than enclosing it in foil, which surely would ha...

Most helpful critical review

This turned out bland and boring for me. I purposely added lots of fresh crushed garlic, fresh oregano and parsley so it wouldn't. With all the other ingredients (I didn't leave anything out) ...

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While I prepared this with the ingredients as listed, using olive oil, it is the WAY I cooked it, I believe, that made this a 5-star dish. Rather than enclosing it in foil, which surely would ha...

Great combination of flavors! I used cherry tomatoes and olive oil. I also used minced garlic and a bit of salt vs. garlic salt. Instead of making a foil packet, I used a foil pan sprayed with a...

Very tasty, great combination of flavors. Instead of using a foil pouch, I put these on the grill in a disposable foil pan. I spread the veggies out in a single layer in the pan and they cooked ...

This recipe was refreshing. I have been cooking and collecting recipes for over 50years and also have cookbooks dating back over 125 years. I also love ethnic cooking as I am half Italain and h...

This sounded really good, but I didn't have some of the ingredients on hand so I improvised. Per prior suggestions, I chunky cut the zucchini and did not enclose it in foil on the grill. I used ...

After reading reviews, roasted it on rimmed cookie sheet to prevent stewing the veggies. The flavor was great but, in in waiting for the veggies to brown up, they did get a bit too soft for my ...

I'm sure this recipe is pleasantly mild in flavor as promised, but I aimed to make it bursting with flavor. I upped the olive oil and lemon juice slightly, and went with a half sprig of fresh ro...

This was very, very good! I used 1/4 Vidalia onion and two cloves of garlic, minced. This was easy to make, took very little prep time and tasted delicious! I will be coming back to this one aga...

This was awesome and I'm not a big zucchini fan. I did as suggested and cut my zucchini into chunks and thick slices. I added additional seasonings including Italian and Greek seasoning, fesh ga...

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