Olive and Orange Zucchini

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.

Yield: Serves 4 (serving size: 4 zucchini slices and 2 tablespoons olive mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 89
  • Fat: 7.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 227mg
  • Calcium: 0.0mg


  • 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


  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.

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 www.choosemyplate.gov.

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