Grilled Zucchini Fries with Lemon Vinaigrette

This fresh and easy zucchini recipe is perfect for summer. The lemon vinaigrette adds brightness, and toasted pine nuts give a satisfying crunch.

***All of my recipes are gluten-free, dairy-free, blood sugar-friendly, and gut-supportive. We are all different so you may need to make adjustments based on your body’s unique needs.***

Ingredients:

For the Vinaigrette:

• 2 Tbsp extra-virgin olive oil
• 1 Tbsp Dijon mustard
• Minced zest and juice of 1 lemon
• Salt and black pepper to taste

For the Zucchini:

• 6 small zucchini (about 2½ lbs)
• 1 Tbsp olive oil
• Salt and black pepper to taste
• 2 Tbsp pine nuts, toasted
• 2 Tbsp thinly sliced fresh basil

Instructions:

1. Preheat grill to medium-high. Brush the grill grate with oil.
2. In a small bowl, whisk together 2 Tbsp olive oil, Dijon, lemon zest, and lemon juice. Season with salt and pepper.
3. Quarter each zucchini lengthwise. Toss in a bowl with 1 Tbsp olive oil, salt, and pepper.
4. Grill zucchini quarters, covered, for about 2 minutes until grill marks appear. Flip and grill for 1–2 more minutes until tender.
5. Remove from grill and cut quarters in half crosswise. Return to bowl.
6. Pour vinaigrette over zucchini, add pine nuts and basil, and toss to coat. Serve warm.

Recipe Notes:

1. For extra flavor, add a pinch of crushed red pepper flakes to the vinaigrette.
2. This dish pairs beautifully with grilled chicken, fish, or falafel.
3. Make ahead tip: Prep vinaigrette and slice zucchini ahead of time; grill just before serving.

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