Grilled Zucchini with Pesto


I love grilled zucchini and I eat it all summer long. My husband whipped up some fresh pesto the other day and when we drizzled it on top, it was a heavenly summer side dish. I have, in my own opinion, perfected the art of grilling zucchini without having it become mushy. The trick is to dry grill it. Don’t add oil or seasoning until AFTER it comes off the grill.

(1 votes, average: 5.00 out of 5)
Grilled Zucchini with Pesto


    Grilled Zucchini
  • 2 medium zucchini
  • 2 tbsp olive oil
  • Salt and pepper
  • 1/4 cup pesto sauce (jarred or homemade)
  • Homemade Pesto
  • 1 cup packed fresh basil leaves
  • 2 tbsp toasted pine nuts
  • 1/3 cup Parmesan cheese
  • 2 cloves garlic, coarsely chopped
  • 1/4 cup olive oil
  • Salt and pepper


  1. Preheat the grill to medium high.
  2. Slice the zucchini on a diagonal in 1/2 inch slices. Cutting diagonally makes the slices longer and less likely to fall between the grate.
  3. Do not season or oil your zucchini, but lay directly on the grill. If your grill is likely to stick you can lightly oil the grates beforehand.
  4. Grill until tender and lightly charred, about 5 minutes per side. Remove to a platter and brush with olive oil, then season lightly with salt and pepper.
  5. Drizzle the pesto lightly overtop.
  6. If you want to make your own pesto:
  7. Add all the ingredients to a blender or food processor and blend until smooth. This will make more than you need for the zucchini but you can store it in a glass jar in the fridge for up to a week.

Yield: 6 as a side dish

Food energy: 96 kcal

Total fat: 8.08g

Carbohydrate: 4.47g

Protein per serving: 1.82g

Total dietary fiber: 1.29g

Notify of
Inline Feedbacks
View all comments
Copyright © 2009-2021 Diabetes Media Foundation, All Rights Reserved.
ASweetLife™ is a trademark of the Diabetes Media Foundation, All Rights Reserved.
Would love your thoughts, please comment.x