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Nutrition Facts
Serving Size 1 (257g) Recipe makes 2 servings
Calories 162
Calories from Fat 125		(77%)
Amount Per Serving		%DV
	Total Fat 13.9g	21%
	Saturated Fat 2.0g	9%
	Monounsaturated Fat 9.9g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 23mg		0%
Potassium 625mg		17%
Total Carbohydrate 9.5g		3%
	Dietary Fiber 2.7g	10%
	Sugars 4.4g
Protein 3.0g		5%
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Grilled Zucchini and or Eggplant (Aubergine)

Recipe #94657 | 16 min | 10 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: ~Rita~
Jun 29, 2004

What to do with all that home grown zucchini? A great refreshing summer side dish. Eat hot or slice and throw into a cold pasta salad. Serve it in a grilled veggie sandwich. For example Chicken With Zucchini and Roasted Pepper Wraps Chicken With Zucchini and Roasted Pepper Wraps

SERVES 2 -4 (change servings and units)

Ingredients

1 lb zucchini
2 tablespoons olive oil
1 teaspoon oregano, dried
1/2 teaspoon garlic powder
pepper, to taste
2 tablespoons lime juice
1 teaspoon fresh cilantro, chopped
salt, to taste

Directions

1
Slice zucchini in lengthwise into four slices.
2
Mix oil, pepper, garlic, and oregano.
3
Rub with oil mixture.
4
Let marinate for about 30-60 minutes.
5
Place zucchini on hot grill.
6
Grill until browned.
7
Remove from heat.
8
Mix lime juice and cilantro together.
9
Sprinkle with lime juice.
10
Season with salt to taste.

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Featured Reviews for This Recipe

From: *Bellinda*

On Aug 18, 2009

Great recipe. I love cilantro and lime juice and have never tried it on zucchini. I used both zucchini and yellow squash. Thanks for posting

0 people found this review helpful

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From: Goji Girl

On Aug 11, 2009

Great recipe! I grilled 1# each of zucchini & eggplant tonight to go along with my pepper-lime chicken and simple pasta tossed in butter & fresh basil. It was perfect! Instead of quartering the zucchini, I cut it into coins approx 1/2" thick. I cut the eggplant into slices 3/4-1" thick, and they both grilled up beautifully. Being in a hurry, I just sprayed both sides of the veggies with olive oil & sprinkled the garlic & oregano on. I am glad I did let it marinate for almost an hour. I will definitely be making this again! Thanks!

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From: Miss Annie

On Jul 14, 2006

I enjoyed this recipe a lot. The cilantro and lime juice gave the squash a nice, vibrant flavor. The oregano and garlic are always a happy addition to grilled veggies, and just about everything else. LOL This is a splendid dish to serve, and in so many different ways. Thanks for sharing your recipe.

4 people found this review helpful

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From: KITTENCAL

On Jul 5, 2004

OMG...this was so delicious Rita! I made it for my BBQ party this weekend, and what a big hit this was, everyone just loved it. I actually marinated it for about one and a half hours, and used fresh oregano, and fresh garlic instead of garlic powder, and dried oregano but otherwise made as directed. Thank you so much Rita for a wonderful recipe, I can't wait to make this zuchinni again, we just love that veggie!...Kitten

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