Grilled Zucchini Recipes | Paleo & Whole30

Grilled Zucchini Saltimbocca

Grilled Zucchini Saltimbocca


If you’re a gardener or know someone who is and shares with you, you probably have more zucchini than you know what to do with. If you’re following the Paleo lifestyle or are currently doing a round of Whole30, the first things that probably come to your mind are making them into noodles, shredding them or stuffing them with something. These grilled zucchini recipes are super easy and require less tools, time and ingredients than any of those and are full of flavor. Since you’re already using the grill, you can throw on a few steaks, some chicken breasts, or fish fillets and you have a complete meal within minutes.

Grilled Zucchini with Olive and Caper Relish

Grilled Zucchini with Olive & Caper Relish

Grilled Zucchini with Olive & Caper Relish

This is great on fish, chicken or other grilled veggies as well. Feel free to double it and use it on everything you want. It’s good for 1 week.

1 cup castelvetrano olives (or your favorite green olive), torn in half

1/2 cup kalamata olives

2 tbsp capers, drained and rinsed

2 cloves garlic, minced

1 roasted pepper, chopped

juice of 1 lemon

2 tbsp extra virgin olive oil

1/4 cup thinly sliced basil leaves, optional

red pepper flakes or freshly ground black pepper

4 medium zucchini, cut in half lengthwise

Olive oil for brushing

Preheat grill to high.

Combine everything except the zucchini in a small bowl. Taste and add more lemon juice or olive oil to taste. If olives were not too salty, feel free to add more salt. Set aside to blend the flavors. Store in a glass jar.

Brush the zucchini halves with olive oil and sprinkle with salt and pepper. Lay cut side down on the grill and let sit for 3 minutes or until grill marks are present. Turn one quarter turn and grill for another 2 minutes or until a paring knife can be inserted and removed easily. Remove from the grill and serve with olive relish.

Grilled Zucchini Saltimbocca

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Saltimbocca means “jump in the mouth” in Italian and is usually made with chicken. I discovered this method of making zucchini when I had an abundance of both zucchini and sage and it proved to be delicious. Incidentally, you can use the exact same method to make the traditional saltimbocca with chicken if you replace zucchini with chicken breast cutlets.

4 zucchini, cut in half lengthwise

olive oil

sea salt and freshly ground black pepper

4 oz prosciutto, room temperature

1 bunch sage, large leaves removed

2 lemons

extra virgin olive oil

Preheat grill to high.

Brush zucchini with olive oil and sprinkle with sea salt and very liberally with black pepper. Lay cut side down on the grill and let cook for 3 minutes to form grill marks. Turn one quarter turn and grill for another 2 minutes or until a paring knife can be inserted and removed easily. Remove from grill and let cool briefly.

Grill lemon halves cut side down until brown and caramelized. then turn grill down to medium (or turn off half of grill.)

When cool enough to handle, place sage leaves down length of each zucchini half and wrap with prosciutto (one slice of proscuitto for zucchini worked for me, but it depends on the size of your zucchini.)

Place back on the grill (away from the high heat) and grill until the prosciutto is lightly browned and crispy on the edges. Serve grilled lemon halves on the side or squeeze over the top along with a drizzle of olive oil before serving. Sprinkle with additional freshly cracked black pepper.