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Low calorie, source of fiber, summer vegetable
In season: Summer
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Grilled Zucchini (120 g) has 26 calories. That works out to 22 calories per 100 g. It contains 4.2 g of carbs, 1.4 g of protein, 0.4 g of fat and 1.3 g of fiber. Its 20.4 mg of Vitamin C covers 23% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Grilled zucchini is made by cooking sliced summer squash over a grill or hot griddle until tender, with browned marks on the surface. It is a familiar way to prepare zucchini in Mediterranean-style cooking, though it also fits easily into meals around the world. A little oil and seasoning are usually enough to bring out its mild, fresh flavour.
The edges take on a lightly smoky taste while the centre stays soft and moist. Serve it warm or at room temperature as a side, add it to a salad or grain bowl, or pair it with grilled fish, meat or other vegetables. It is low in calories and provides some fibre, making it a light addition to a meal. Use oil sparingly and avoid overcooking to keep the slices tender rather than limp.
Selected: 100 g
22
KCAL / 100G
Carbs
3.5g
· 1% DV
Protein
1.2g
· 2% DV
Fat
0.3g
· 0% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 65% · Protein 22% · Fat 13%
Vitamins
Vitamin C
17mg · 19% DV
B6
0.13mg · 8% DV
B2
0.09mg · 7% DV
Folate
24µg · 6% DV
Minerals
Potassium ⭐
260mg · 8% DV
Phosphorus
38mg · 5% DV
Magnesium
18mg · 4% DV
Calcium
16mg · 2% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 22 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.06g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Grill zucchini slices over medium-high heat for a few minutes per side, turning once, until they have browned grill marks and are just tender. Thicker pieces need longer; take them off before they become limp.
To keep grilled zucchini from sticking, preheat and clean the grates, then lightly coat the zucchini with oil. Turn the slices only after grill marks form; moving them too soon can tear the softened surface.
You can salt zucchini shortly before grilling, but it is not essential. If it releases moisture, blot the slices dry before they hit the grill so they brown instead of steaming; avoid salting far in advance.
Yes, you can grill zucchini in a foil packet, especially when you want tender pieces without direct grill marks. Add a little oil and seasoning, seal the packet loosely, and check the zucchini before it turns mushy.
Yes, grilled zucchini is good cold or at room temperature. Add it to a grain salad, sandwich, or antipasto plate, and dress it after grilling so the slices do not sit in excess liquid.
No, you usually do not need to peel zucchini before grilling. The skin helps the slices hold their shape and is edible; simply wash and dry the zucchini well, trimming away any damaged spots.
Cut zucchini lengthwise into planks for pieces that are easy to turn and less likely to fall through the grates. Thick rounds also work, but very thin slices can soften quickly and slip between the bars.
Grilled zucchini pairs well with grilled fish, chicken, halloumi, or chickpeas. It also works as a topping for toast or pasta; finish it with lemon and herbs to balance its mild, smoky flavor.
A simple seasoning of olive oil, black pepper, garlic, and dried herbs suits grilled zucchini. Add lemon juice or fresh herbs after cooking for a brighter taste, since delicate seasonings can scorch over high heat.
Store leftover grilled zucchini in a covered container in the refrigerator once it has cooled, and use it within three to four days. Reheat it briefly in a skillet or eat it cold; prolonged reheating makes it softer.
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Nutrition data compiled from USDA FoodData Central and scientific sources.