Name: Grilled Zucchini Planks with Herbed Almond Pesto
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 medium zucchini (about 1.5 lbs), sliced lengthwise into 1/3-inch planks; 2 tablespoons avocado oil; 1/2 teaspoon fine sea salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder; Flaky sea salt, for finishing; FOR THE HERBED ALMOND PESTO:; 1/2 cup raw almonds, toasted; 1 cup fresh basil leaves, packed; 1/4 cup fresh flat-leaf parsley leaves; 2 cloves garlic, roughly chopped; 3 tablespoons fresh lemon juice (about 1 large lemon); 1 teaspoon lemon zest; 1/4 teaspoon red pepper flakes; 1/2 teaspoon fine sea salt; 1/4 cup extra-virgin olive oil; 2 to 3 tablespoons water, to thin as needed

The burger always gets all the glory. And I get it, I really do. But I refuse to let a beautiful burger sit next to some sad, limp lettuce and call that a plate. These grilled zucchini planks with herbed almond pesto are what I pull out when I want a side dish that people actually talk about. And they come together in under 20 minutes, right there on the same grill. No second oven, no extra pots, no drama. The pesto here is dairy-free, obviously, but you'd never miss the Parmesan. The almonds give it this nutty richness, the fresh basil and parsley keep it bright, and the lemon makes the whole thing pop. Once you spoon it over those warm, charred planks, it gets a little saucy and soaks into the zucchini just enough. It is so, so good. This is the kind of food that reminds me why real ingredients don't need much fuss. God made zucchini and basil and garlic and lemon to work together. I'm just connecting the dots.

Nutritional Benefits

Zucchini: Light, Hydrating, and Full of Quiet Nutrients

High water content helps with hydration, especially when you're grilling outdoors in the heat.
Provides vitamin C, vitamin B6, and potassium without loading up on carbs or calories.
Contains antioxidants including lutein and zeaxanthin, which support eye health.
The natural fiber supports healthy digestion and keeps you feeling satisfied without weighing you down.

Raw Almonds: Healthy Fat and Real Staying Power

Almonds are rich in monounsaturated fats, the same kind in olive oil, which support heart health and steady energy.
They bring vitamin E to the table, a fat-soluble antioxidant that helps protect your cells.
Almonds have a solid amount of magnesium, a mineral a huge percentage of people are deficient in.
Using them in place of pine nuts keeps the cost down while adding a slightly richer, more buttery flavor.

Fresh Herbs and Olive Oil: Anti-Inflammatory Powerhouses

Basil contains essential oils with documented anti-inflammatory and antimicrobial properties.
Parsley is genuinely nutrient-dense, packed with vitamin K, vitamin C, and folate.
Extra-virgin olive oil is one of the most well-researched foods for reducing chronic inflammation.
Garlic adds allicin, a compound with immune-supportive and antimicrobial effects, especially potent when raw.

FAQs

Can I make the almond pesto ahead of time?

Yes, and honestly it gets better after a little rest. Make it up to 3 days ahead and store it in a sealed jar in the fridge with a thin layer of olive oil on top to keep it from oxidizing. Give it a stir before serving.

What if I don't have a grill? Can I use the oven or a skillet?

Totally. A cast iron grill pan on the stovetop works great and gives you real grill marks. You can also roast the planks on a sheet pan at 425°F for about 18 to 20 minutes, flipping halfway. You won't get the same char, but they'll still be delicious.

Is this recipe Whole30 compliant?

Yes, every ingredient in this recipe is Whole30 compliant as written. Just double-check that your almonds are raw or dry-roasted with no added oils or sugar.

My zucchini keeps sticking to the grill. What am I doing wrong?

Two things usually cause this: the grill isn't hot enough, or the grates weren't oiled. Get that grill to a solid medium-high before the zucchini goes on, oil the grates with a folded paper towel and some avocado oil using tongs, and don't try to flip them before they naturally release. If they're sticking, they need another 60 seconds.

Can I use a different nut in the pesto?

Absolutely. Toasted walnuts, pecans, or even sunflower seeds if you're nut-free all work well here. Each one will shift the flavor slightly. Walnuts are earthier, pecans are buttery, and sunflower seeds keep it very mild and neutral.

If you make these, I really want to see them. Tag me on Instagram or drop a comment below and tell me what kind of burgers you put next to them. This combination is one of my favorites for a reason, and I think once you try it, it's going to be on regular rotation at your house too.

How did your Grilled Zucchini Planks with Herbed Almond Pesto turn out? Tag @ThatPaleoChick and share it! #paleoburgernight #grilledveggies #almondpesto #whole30sides #dairyfreerecipes #paleosidedish #realfoodsummer #thatpaleochick