Grilled Herbed Zucchini Halves

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

A simple side dish from the American Diabetes Association that we hope to try soon.

Ingredients Nutrition


  1. In a medium bowl, add the red wine vinegar and the shallots.
  2. Slowly whisk in the olive oil until it is thoroughly combined.
  3. Add the lemon rind, thyme, oregano, rosemary, and mint; mix well.
  4. In a pot, bring the water to a boil.
  5. Add the salt and the zucchini and simmer for 3 to 4 minutes.
  6. Remove the zucchini from the water and allow it to cool.
  7. Slice the zucchini in half lengthwise.
  8. Coat the zucchini with the vinaigrette mixture.
  9. Cover and refrigerate for 1 hour.
  10. Preheat the grill or an oven broiler.
  11. Set the zucchini on the grill or beneath the broiler.
  12. You are only trying to reheat the zucchini, so do not let them stay on the grill or in the broiler for more than 3 to 5 minutes.
  13. Serve immediately.
  14. Exchanges Per Serving: 1/2 Vegetable, 2 Fat.
Most Helpful

3 5

We enjoyed this, but I thought a cup of liquid was way too much. I cut the amount of vinegar and olive oil in half. I still thought it was a lot of liquid and next time I may cut down the vinegar as it seemed quite strong. I will definitely make this again but will use larger zucchini. I used two really small ones for hubby and I and I would have liked more! I also marinated for about 3 hours. Thanks lazyme!