Grilled Zucchini with Pecan Gremolata layers charred, syrup-glazed zucchini under a crunchy tumble of toasted pecans, pork rinds, scallions, and garlic. The gremolata is savory, nutty, and just a little sweet. It is a side dish with real texture.
How to Make Grilled Zucchini with Pecan Gremolata
Ingredients for Grilled Zucchini with Pecan Gremolata
- 2 medium zucchinis (approx. 14 oz / 400 g)
- 4 tbsp (2 oz / 57 g) sugar-free maple syrup
- 0.5 cup (4 oz / 113 g) olive oil, divided
- 2 scallions, finely chopped (1 oz / 28 g)
- 8 garlic cloves, minced (0.8 oz / 24 g)
- 1 cup (8 oz / 227 g) toasted pecans, chopped
- 8 tbsp (2 oz / 56 g) crushed pork rinds
- 2 tbsp (0.2 oz / 5 g) chopped fresh parsley
- 1 tbsp (0.5 oz / 15 g) plain vinegar
Instructions for Grilled Zucchini with Pecan Gremolata
- Sprinkle the zucchinis with salt and let sit for 30 minutes to release liquid, then pat dry with a paper towel. Mix 2 tbsp (1 oz / 28 g) of the olive oil with 4 tbsp (2 oz / 57 g) sugar-free maple syrup and toss with the zucchinis.
- Heat a grill pan over medium heat and grill the zucchinis for 4 minutes per side, then transfer them to a serving platter.
- Mix the remaining olive oil, scallions, garlic, 1 cup (8 oz / 227 g) toasted pecans, 8 tbsp (2 oz / 56 g) pork rinds, 2 tbsp (0.2 oz / 5 g) chopped fresh parsley, and 1 tbsp (0.5 oz / 15 g) plain vinegar. Spoon the gremolata all over the Grilled Zucchini with Pecan Gremolata and serve immediately.
Nutrition Information for Grilled Zucchini with Pecan Gremolata
Nutrition per Serving (Recipe makes 4 servings):
- Calories: 852
- Fat: 84.1 g (2.97 oz)
- Fiber: 1.4 g (0.05 oz)
Pro Tips for the Best Grilled Zucchini with Pecan Gremolata
- Sweat the Zucchini: Do not skip the 30-minute salting process. Drawing out the excess moisture is crucial for achieving a beautiful char on your Grilled Zucchini with Pecan Gremolata rather than steaming the vegetables on the grill pan.
- Keep the Gremolata Crispy: To preserve the perfect texture in your keto gremolata, fold the 8 tbsp (2 oz / 56 g) of crushed pork rinds into the olive oil and herb mixture right before spooning it over the plated zucchini.
- Toast Nuts Carefully: When preparing the 1 cup (8 oz / 227 g) toasted pecans, watch them closely in the pan or oven. Pecans can go from perfectly toasted to burnt in seconds, which will add a bitter flavor to your low-carb side dish.
- Maximize Flavor: For an even richer sugar-free maple syrup glaze, lightly score the flesh of the zucchini in a crisscross pattern before tossing them in the marinade so the flavors penetrate deeper.
Frequently Asked Questions About Grilled Zucchini with Pecan Gremolata
Can I make the gremolata for Grilled Zucchini with Pecan Gremolata ahead of time? Yes, you can mix olive oil, plain vinegar, garlic, scallions, and chopped parsley up to a day in advance. Store it in the refrigerator. However, to keep this keto gremolata crunchy, wait to add the toasted pecans until right before serving. Also, wait to add the crushed pork rinds.
Is this keto zucchini recipe completely sugar-free? Yes, using a sugar-free maple syrup for the glaze keeps Grilled Zucchini with Pecan Gremolata a strictly low-carb side.
What main courses pair best with this healthy summer grilling recipe? This savory and slightly sweet keto side dish pairs exceptionally well with rich, grilled meats like ribeye steak, pork chops, or crispy-skin salmon. The acidity and crunch of the pecan gremolata cut through the richness of heavy proteins perfectly.
Pro Tips
- Salt the zucchini and wait the full 30 minutes before patting it dry. Drawing out that moisture is what gets you char on the grill pan instead of steam.
- Score the flesh in a crisscross pattern before tossing it in the sugar-free maple syrup glaze. The flavors penetrate much deeper that way.
- Toast the pecans carefully and watch them the whole time. They go from perfectly toasted to burnt in seconds, and burnt nuts turn the whole gremolata bitter.
- Fold the crushed pork rinds into the gremolata at the very last moment. That keeps the keto crunch instead of breadcrumbs from going soft in the oil.
- The gremolata base keeps a day in the fridge, but add the pork rinds fresh at serving time so they stay crisp.
Frequently Asked Questions
Is grilled zucchini with pecan gremolata keto?
The gremolata is built for keto: pecans and crushed pork rinds instead of breadcrumbs, and sugar-free maple syrup in the glaze. The listing runs 852 calories with 84.1 g of fat per serving, so serve it as a rich accompaniment rather than the whole plate.
Why do I need to salt the zucchini first?
The 30-minute salt draw pulls water out of the flesh so the grill pan sears it properly. Skip it and the zucchini steams and goes soggy under the gremolata.
Can I make the gremolata ahead of time?
Mix the oil, scallions, garlic, pecans, parsley, and vinegar up to a day ahead. Keep the pork rinds separate and fold them in right before spooning it over the zucchini.
Can I cook the zucchini on an outdoor grill?
Yes, a hot grill gives even better char marks. Keep the pieces large enough not to fall through the grate and give them the same 4 minutes per side.
Recipe card below.
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Ingredients
Method
- Sprinkle the zucchinis with salt and let sit for 30 minutes to release liquid, then pat dry with a paper towel.
- Mix 2 tbsp (1 oz / 28 g) of the olive oil with 4 tbsp (2 oz / 57 g) sugar-free maple syrup and toss with the zucchinis.
- Heat a grill pan over medium heat and grill the zucchinis for 4 minutes per side, then transfer them to a serving platter.
- Mix the remaining olive oil, scallions, garlic, 1 cup (8 oz / 227 g) toasted pecans, 8 tbsp (2 oz / 56 g) pork rinds, 2 tbsp (0. 2 oz / 5 g) chopped fresh parsley, and 1 tbsp (0. 5 oz / 15 g) plain vinegar. Spoon the gremolata all over the Grilled Zucchini with Pecan Gremolata and serve immediately.
- Keep the Gremolata Crispy: To preserve the perfect texture in your keto gremolata, fold the 8 tbsp (2 oz / 56 g) of crushed pork rinds into the olive oil and herb mixture right before spooning it over the plated zucchini.
