© 2019 by Andrea Buckett | Design by Chick & Owl Design Co.

Grilled zucchini with lemon-garlic panko and mint

June 22, 2019

Serves 4


3 zucchini, trimmed and quartered lengthwise

1 tbsp canola oil

1/4 tsp salt

2 tbsp butter

1/2 cup panko breadcrumbs

1 clove garlic

Zest of half lemon

1/4 cup chopped fresh mint


  1. Preheat bbq or indoor grill to medium-high.

  2. Brush the zucchini with canola oil on all sides and sprinkle with salt.  Place the zucchini on the grill and cook for 2-3min per side.  The zucchini should be tender crisp.

  3. Place a small skillet over medium heat and add the butter.  Once the butter is melted stir in the bread crumbs and garlic.  Cook for 2-3min, stirring often, until the bread crumbs turn golden brown. Remove the breadcrumbs into a bowl and stir in the lemon zest.

  4. Place the cooked zucchini on a plater and toss with the flavoured breadcrumbs.  Garnish with mint and serve.

Tip: Replace butter with canola oil for vegan recipe.


For a printable version of this recipe click here.

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