Easy Grilled Zucchini with Lemon, Caper, Basil Sauce - Low Carb, Gluten Free, Dairy Free, Sugar Free
Serves: 4
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons tangerine or calamondin juice (optional, see notes)
  • 3 tablespoons extra virgin olive oil plus additional for coating zucchini before grilling
  • 2 tablespoons capers, water shaken off, and roughly chopped
  • 1/4 cup chopped fresh basil leaves
  • salt and ground black pepper to taste
  • 4 medium zucchini or yellow squash, sliced into 1/2" thick angled disks or quartered lengthwise
  1. In a small bowl, add lemon juice, lemon zest, tangerine/calamondin juice (if using), olive oil, capers and basil. Whisk to combine and set aside.
  2. Zucchini need to be grilled on high heat: Clean grill grates (either gas or charcoal). Heat gas grill on high, covered, for about 10 minutes. Or use charcoal grill when coals are very hot and covered with ash.
  3. Lightly coat zucchini with olive oil (with hands or pastry brush). Put zucchini slices on hot grill. Cook covered until zucchini have brown grill marks on one side. Flip slices (just once) and cook on 2nd side until zucchini are just tender when pierced with a fork. Do not overcook. They go from tender to mushy very fast so watch them carefully.
  4. Transfer grilled zucchini to a serving platter, spoon sauce over them, and serve immediately.
  5. Notes:
  6. Sauce may be made a few hours ahead of time. It tastes even better when made ahead.
  7. Calamondins are a type of citrus and look like baby tangerines.
Recipe by Preheat to 350˚ at https://preheatto350.com/easy-grilled-zucchini-lemon-caper-basil-sauce-low-carb-gluten-free-dairy-free-sugar-free/