Lemon Parsley Grilled Zucchini

It was over 104 degrees here today, so we opted for grilling instead of doing anything in the kitchen. I marinated chicken breasts and legs with olive oil and a 1/4 cup of my Pesto Sauce, and threw this lemon and parsley marinated zucchini on the grill once the chicken was done. The lemon and parsley flavors were the perfect compliment to the juicy pesto chicken.

I realized today that my Side Dish category is almost non-existant! I always serve a salad or a vegetable dish with dinner, but I forget to post the recipes here. A lot of side dishes are naturally Paleo and SCD compliant, and I know you can find them all over the internet, but I'll share mine with you from now on so you have more variety!

Bonus: this recipe is Whole30 as well as Paleo Autoimmune Protocol compliant.

Lemon Parsley Grilled Zucchini




  • 1 pound zucchini, washed and thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons fresh flat leaf parsley, chopped
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon sea salt
  • pinch of garlic salt
  • pinch of fresh ground pepper


  1. Combine all of the ingredients in a shallow dish or ziploc bag.
  2. Marinate for 10-15 minutes.
  3. Preheat your grill to medium-low heat.
  4. Lay the zucchini strips in a single layer on the hot grill.
  5. Grill for 2-3 minutes on each side, until tender.