Grilled Lemon-Herb Zucchini & Oven Roasted French Fries

What day is it? It’s Hump Day!! Yeah! That means I only have two more days until the weekend and that is something to smile about! My husband wanted to grill tonight so I put him on cheeseburger duty to satisfy that “meat-on-fire” urge that I’ve heard men can get. I, in the mean time, decided to work on the sides. I started off by slicing up some potatoes into fry shape so that I could make some oven roasted fries, without the guilt of frying. And I took three fresh zucchini and made this Lemon-Herb mixture that we ended up throwing on the grill too, but it was GOOD. (And thank you to my husband for making sure these zucchini slices had pretty grill marks. They look more delicious that way, right??) In both of these recipes I use spice blends that I buy from a local spice shop and they pretty much make these sides what they are. Without them, neither are as good as they could be. (By the way, any Cincinnati peeps- If you haven’t been to Colonel De’s Spice Shop at Findley Market or Jungle Jim’s, make plans to do that this weekend!) I use a lot of spices from Colonel De’s so feel free to go to their online shop and order some if you really want to spice up your life! (No Spice Girls pun intended there! Promise!)

Grilled Lemon-Herb Zucchini



  • 3 zucchinis
  • 1 -2 tablespoons lemon zest
  • 1-2 tablespoons fresh lemon juice
  • 1-2 tablespoons Simon & Garfunkle seasoning (blend of parsley, sage, rosemary, thyme)
  • 1/4 cup Olive Oil
  • 1/2 teaspoon sea salt


Slice the zucchinis on a diagonal and put in a mixing bowl. Add olive oil, salt, Simon & Garfunkle seasoning,  lemon zest and lemon juice. Toss. Grill for about 5 minutes on each side, and serve warm. The measurements for the lemon zest, lemon juice, and Simon & Garfunkle are between 1 and 2 tablespoons because its all based on your tastes. If you want more tangy from the lemon, then aim to put more in. If you want less, than only add a tablespoon of each.

Hand-cut Oven Roasted Potatoes

Fries 1


  • 2 Russet Potatoes
  • 1/3 cup Vegetable Oil
  • 2 tablespoons 513 Seasoning Salt
  • 1/2 teaspoon Sea Salt


Wash and scrub the potatoes, and slice into french fry shape. Toss with vegetable oil and place on a baking sheet. Cook at 425 degrees for 30 -35 minutes, flipping once. Once out of the oven, sprinkle 513 Seasoning Salt and Sea Salt over hot fries, and serve.

These are both fabulous sides for burgers, grilled chicken, steak, or anything else that you or your husband wants to cook over fire! The zucchini has this wonderful fresh and tangy flavor that pairs with summer perfectly. The fries are delicious and I usually end up going back for seconds…. and thirds…. and sometimes fourths… I know, I know, it’s bad! But it’s so good at the same time! If you have the chance to try either of these, let me know what you think!


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