Gluten Free Dairy Free Sugar Free Vegan Keto Paleo
This zucchini dish is a great quick side. Full of flavor and pairing perfectly with whatever else you've got grilling. Leftovers are just as delish and make a great salad topper.
Prep Time 15 minutes
Grill Time 14 minutes
6 cups zucchini, sliced into 1/4 inch rounds
2 tablespoons avocado oil
Salt to taste
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
2 tablespoons coconut aminos
1/2 teaspoon smoked paprika
2 cloves garlic, minced
1 inch ginger root, peeled and grated
1 tablespoon thinly sliced shallot
2 tablespoons toasted sesame seeds
Heat grill to medium high. Cut squash into rounds, halving if needed due to size. Toss with avocado oil, sprinkle with salt, and grill until slightly tender, about 5-7 minutes per side.
While grilling, in a small mixing bowl combine, toasted sesame oil, rice vinegar, coconut aminos, smoked paprika, minced garlic, grated ginger, and shallot. Stir to combine.
When zucchini is done, transfer to a medium size bowl, toss to coat with dressing. Sprinkle on toasted sesame seeds and serve immediately.
Yellow squash will work well in this recipe also.
Coconut aminos are a healthier alternative to a soy sauce. You can find them in your local grocery store.