Recipe description
July 22, 2026
Grilled zucchini with romesco
Grilled zucchini with romesco: a fiber-rich, plant-forward flavor boost.
Plant Based
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from zucchini, peppers, and almonds.
- Contains polyphenol-rich ingredients like peppers, garlic, and olive oil.
- Plant-forward, quick to prepare with a simple romesco component.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Zucchini
2
piece
Capsicum, red
1
piece
Nut, almond
0.25
cup
Garlic
2
clove
Oil, olive
3
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Vinegar, red wine
1
tablespoon
Instructions
1
Preheat grill or grill pan to medium-high heat.
2
Slice zucchini lengthwise into 1/4-inch thick slices. Brush both sides with 1 tablespoon olive oil and season with salt and pepper.
3
Grill zucchini slices for 3-4 minutes per side until tender and lightly charred. Remove from grill and set aside.
4
Roast red bell pepper over open flame or under broiler until skin is blackened. Place in bowl covered with plastic wrap to steam for 10 minutes, then peel off skin and remove seeds.
5
In a food processor, combine roasted red pepper, almonds, garlic cloves, remaining olive oil, and red wine vinegar. Blend until smooth.
6
Season romesco sauce with salt and pepper to taste.
7
Arrange grilled zucchini slices on serving plates and top generously with romesco sauce.
8
Serve immediately as a side dish or light main course.
More Recipes For Your Gut
Nutrition
333 kcal
Calories
6.7 g
Protein
14.6 g
Carbohydrates
4.9 g
Fiber
10 g
Sugar
29.4 g
Fat
3 g
Saturated fat
1.5 g
Salt
FAQ
Is this dish vegan and gluten-free as written?
Yes. It uses plant-based ingredients and contains no gluten ingredients. If you’re sensitive to gluten, watch for cross-contamination in your kitchen.
Can I substitute zucchini with another summer squash?
Yes—yellow squash or other small summer squashes work well.
Can I make the romesco sauce ahead of time?
Yes. Store in the fridge for up to 2–3 days. The oil may separate; whisk or blend again before serving.
I have a nut allergy. What can I use instead of almonds in the romesco?
You can substitute roasted seeds like pumpkin seeds (pepitas) or sunflower seeds, or omit nuts and adjust with extra garlic or peppers.
What if I don’t have a grill? Can I bake or pan-sear the zucchini?
Yes. Use a grill pan or roast in a hot oven (about 425°F/220°C) or pan-sear in a skillet.
How should I store leftovers, and how long will they last?
Refrigerate in an airtight container for 2–3 days. The romesco may separate—stir to recombine.
How can I adapt this to feed more people?
Double or triple the ingredients, and serve with grains or a side salad to stretch it.
How can I add more protein to this dish?
Add chickpeas or serve with quinoa, lentils, or beans for a heartier, vegan option.
How spicy is the romesco, and can I adjust the heat?
The sauce is mild by default; for more heat, add a pinch of chili flakes or smoked paprika.
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