Grilled Zucchini

Adapted from


  • 1 1/2 pounds of summer squash, trimmed and sliced lengthwise in 1/2” strips
  • 2 tablespoons of virgin red palm oil, or extra virgin olive oil
  • Kosher salt to taste
  • Freshly ground black pepper
  • Apple cider vinegar (to drizzle)
  • Handful of basil leaves, cut thinly


  • Lay the squash slices on a foil-lined baking sheet and brushed both sides with the palmoil. 
  • Then, season liberally with salt and pepper.
  • Cook the squash on the grill on medium heat for about 8-10 minutes total(they were flipped once at the 4 minute mark).
  • Before serving, drizzle with vinegar and sprinkle with basil.