Grilled Zucchini

Grilled Zucchini

Phase 3 and 4 Recipe

This is great right now, because the Zucchini is in season.  Perfect treat to fit into your Phase 3 or Phase 4 Dr. Simeons protocol.

Zucchini 12-14 inches long, sliced in slices 1/2 to 5/8 inch thick.
1 Tbs MCT oil ( olive oil can be used if on P3)
1 Tbs Apple Cider Vinegar
Fresh garlic
1 tsp. garlic powder
1 -2 tsp. dried oregano, basil, thyme, rosemary, or a combination (optional) ( I used an Italian mix, salt free by McCormick)

Cut zucchini into slices, making sure the slices are the same thickness. Combine Oil, Apple Cider Vinegar , fresh garlic, garlic powder and other seasonings. Put zucchini slices into ziploc bag, pour in marinade and let zucchini marinate 4 hours or longer, even as long as all day if desired.
To cook zucchini, preheat grill to medium-high. (You can only hold your hand there for 3-4 seconds.)
Place zucchini on grill, After about 4 minute, check for grill marks, and rotate zucchini a quarter turn. Cook 3-4 more minutes on first side.
Turn zucchini to second side and cook about 4 minutes more, or until zucchini is starting to soften quite a bit, with the outside slightly charred and browned.


  1. Amey on October 5, 2010 at 3:06 am

    why cant this be used in P2? I thought we could have the MCT oil in P2.

    • Anonymous on October 5, 2010 at 1:49 pm

      In the book Pounds and Inches ( Dr. Simeons), Zucchini is not on the list as a vegetable for this phase therefore we list it as a Phase 3 food.

      MCT oil is fine for any stage. Our bodies uses this oil as energy and not stored as fat.

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