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Grilled Zucchini with Lemon Salt

Published in Weekly Recipes

Grilled Zucchini with Yummy Lemon Salt

From: The Pioneer Woman


30 Minutes




20 Minutes


8 Servings


  • 6 whole Zucchini (medium Sized)
  • 1/4 cup Olive Oil
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 3 whole Lemons, Zested
  • 1 teaspoon Kosher Salt (additional)
  • Extra Olive Oil If Needed For Brushing


Lop off the tops and bottoms of the zucchini and slice them into quarters, lengthwise. Place them all in a very large (or two regular sized) plastic zipper bag. Drizzle in olive oil, 1 teaspoon salt, pepper, 1 tablespoon lemon zest and the juice of two lemons. Seal the bag(s) and smush them around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate. 

Prepare the indoor or outdoor grill to medium to medium-low heat. Grill the zucchini on all three sides until nice and tender, being careful not to burn them. Remove the zucchini to a plate as it gets done. 

Pile up the rest of the lemon zest and sprinkle 1 tablespoon kosher salt on top. Use a knife to chop the salt and zest together until it becomes...well, lemon salt! Add more salt if it needs it. Sprinkle the lemon salt over the plate of grilled zucchini and serve.

Salt and Vinegar Zucchini Chips

Published in Weekly Recipes
Salt and Vinegar Zucchini Chips
Author: Brenda Bennett | Sugar-Free Mom
Nutrition Information
  • Serves: 8
  • Serving size: 1/2 cup
  • Calories: 40
  • Fat: 3.6g
  • Saturated fat: .5g
  • Carbohydrates: 2.9g
  • Sugar: 2g
  • Sodium: 571mg
  • Fiber: .6g
  • Protein: .7g
  • Cholesterol: 0mg
Prep time:  15 mins
Cook time:  12 hours
Total time:  12 hours 15 mins
  • 4 cups thinly sliced zucchini (about 2-3 medium)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 2 teaspoons coarse sea salt
  1. Use a mandolin or slice zucchini as thin as possible.
  2. In a small bowl whisk olive oil and vinegar together.
  3. Place zucchini in a large bowl and toss with oil and vinegar.
  4. Add zucchini in even layers to dehydrator then sprinkle with coarse sea salt.
  5. Depending on how thin you sliced the zucchini and on your dehydrator the drying time will vary, anywhere from 8-14 hours.
  6. To make in the oven: Line a cookie sheet with parchment paper. Lay zucchini evenly. Bake at 200 degrees F for 2-3 hours. Rotate half way during cooking time.
  7. Store chips in an airtight container.

Summer Squash Soup

Published in Weekly Recipes
Prep Time: 10 minutes Cook Time: 20 minutes Serves: 2 as a main dish, 4 as a side
16 Ounces Chicken Broth
3-4 Summer Squash, thinly sliced
1/8 Cup Red Onion, diced
1 Tbsp Butter
1/2 Bunch Cilantro
3 Cloves Garlic
1/4 tsp Cumin
1/8 tsp Sea Salt
3 Tbsp Olive Oil
3 Tbsp Water
3 tsp White Vinegar
Sauté the onion and butter together over a low heat.
In a medium sized sauce pan combine the sliced squash, chicken broth and the sautéed onion. 
Simmer over a medium heat for about twenty minutes or until squash is very soft.
Meanwhile, process the cilantro, garlic, cumin, sea salt, olive oil, water and vinegar in a food processor until a paste is formed. It will be a bit runny but will thicken. Place in fridge to cool and “set” while the soup is simmering. This will be your Mojo sauce.
Once the squash is soft, process the softened squash in a blender until creamy.
Serve hot with a light drizzle of the Mojo sauce.
You can make this with zucchini as well.
Another recipe - this one is not mine, but worth sharing.
Cut and simmer the squash with a bit of water. Transfer to a blender. Add brown sugar, milk and cinnamon - to your own preference. Serve chilled.
It's a variation of Atole and it is incredibly delicious! Add nutmeg, vanilla, play around with it!