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Grilled Zucchini And Leeks With Herb Dressing

Grilled Zucchini And Leeks With Herb Dressing

Substitute your side salad for this zucchini and leek-filled side dish lightly coated in an olive oil herb dressing and topped with toasted walnuts. This would be ideally served as a side to a main protein, like fish, chicken or even a meaty stew. The toasted walnuts provide crunch and a slightly bitter taste to round out the fresh dressing.

Because this dish is vegetarian and vegan-friendly, it’s great to prepare for those who eat Paleo, or not. Leeks are part of the onion family, so it has a bit of onion flavor, but without the powerful onion taste. If you have a FODMAP intolerance, be cautious with leeks because they’re a high FODMAP food.

Pair this dish with a starchy vegetable like sweet potatoes or butternut squash, alongside your protein portion.

Grilled Zucchini And Leeks With Herb Dressing Recipe

Serves: 4Prep: 15 minCook: 8 min

Protein: 4g / %

Carbs: 12g / %

Fat: 20g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 2 leeks, sliced lengthwise
  • 2 zucchinis, sliced lengthwise
  • 1/3 cup walnuts, toasted and crumbled
  • 1/4 cup olive oil
  • 1/4 cup fresh flat-leaf parsley, minced
  • 1/4 cup fresh cilantro, minced
  • Juice from 1 lemon
  • 2 garlic cloves, minced
  • Sea salt and freshly ground black pepper


Fast Prep Fast Cook Dairy-free No Sweeteners Cooking: Grill Egg-free Vegetarian Vegan

Grilled Zucchini And Leeks preparation


  1. Prepare grill for medium-high heat.
  2. Season the vegetables to taste.
  3. Grill vegetables, turning often until tender for 5 to 8 minutes.
  4. Place the vegetables in a bowl with the chopped walnuts.
  5. Add in the olive oil, parsley, cilantro, lemon, garlic, and season to taste.
  6. Toss everything and serve.
Photo of Ashley Noël

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