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Olive and Orange Zucchini

Photo: Randy Mayor; Styling: Lindsey Lower
Yield Serves 4 (serving size: 4 zucchini slices and 2 tablespoons olive mixture)
For Olive and Orange Zucchini, oranges and olives capitalize on the fresh flavor of this summer vegetable and deliver a sweet citrus punch to this Mediterranean-inspired side.


  • 2 medium zucchini, sliced
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1 tablespoon minced shallot
  • 1 tablespoon olive oil
  • 1/4 teaspoon grated orange rind
  • 2 teaspoons orange juice
  • 1 teaspoon minced garlic
  • 1/2 teaspoon fresh thyme
  • 10 finely chopped pitted kalamata olives
  • 8 finely chopped Castelvetrano olives

Nutrition Information

  • calories 89
  • fat 7.3 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 227 mg
  • calcium 0.0 mg

How to Make It

  1. Grill zucchini 2 minutes on each side.

  2. Combine parsley, shallot, olive oil, orange rind, orange juice, garlic, thyme, kalamata olives, and Castelvetrano olives in a small bowl. Spoon olive mixture evenly over zucchini.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit