Grilled Zucchini & Herb Salad
Paleo, Low Carb, BBQ-Friendly & No Mayo
BBQ season often comes with heavy sides. This dish keeps things light, fresh, and flavorful while supporting digestion and blood sugar balance. It complements grilled proteins without competing with them—and feels just as at home at a backyard cookout or packed for leftovers.
Ingredients (Serves 4)
- 4 medium zucchini, sliced lengthwise
- 2 tbsp olive oil
- Salt & pepper, to taste
Herb Dressing
- 2 tbsp olive oil
- 1 tbsp red wine vinegar or lemon juice
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme or oregano
- 1 small garlic clove, grated
- Salt to taste
Instructions
- Grill the zucchini:Toss zucchini with olive oil, salt, and pepper. Grill over medium heat 2–3 minutes per side until tender with grill marks. Cool slightly and chop.
- Make the dressing:Whisk all dressing ingredients in a small bowl.
- Toss & serve:Combine zucchini with dressing. Serve warm or chilled.
Nutrition (Approximate per serving)
- Net carbs: 4–5g
- Fiber: Supports digestion
- Fats: Healthy olive oil–based
- Calories: ~120–140
Easy Family Swaps
- Picky eaters: Roast veggies separately
- Extra hungry teens: Add a side of fruit or roasted potatoes
- Meal prep: Leftovers reheat well for lunch
