Grilled Plantain & Zucchini with Coconut Pesto

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Grilled Plantain & Zucchini with Coconut Pesto

  • Total Time: 40 minutes


1/4 Plantain (large, halved and sliced lengthwise)

1/4 Zucchini (medium, halved and sliced lengthwise)

2 tsps Extra Virgin Olive Oil (divided)

2 tbsps Basil Leaves (packed)

1 tbsp Unsweetened Shredded Coconut

1 1/8 tsps Nutritional Yeast

3/4 tsp Lemon Juice

1/4 Garlic (large cloves, crushed)

1/16 tsp Sea Salt (divided, to taste)


1. Preheat the grill to medium heat. Brush both sides of the plantains and zucchini with 1/5 of the oil and transfer them to the grill. Cook for approximately 20 minutes, flipping halfway through.

2. Add basil, coconut, nutritional yeast, lemon juice, garlic, half of the salt, and the remaining oil to a food processor. Process until smooth and creamy. If needed, add one tablespoon of water at a time and process to your desired consistency.

3. Remove the plantain and zucchini from the grill and season with the remaining salt to taste. Divide evenly between plates and top with pesto. Enjoy!


Refrigerate in an airtight container for up to five days.

Different Flavors
Use any fresh herb and/or greens in place of or in addition to the basil such as parsley, cilantro, kale, chard, or spinach. Use nuts or seeds in place of shredded coconuts, such as pine nuts, hemp seeds, sunflower seeds, or pumpkin seeds. Use parmesan in place of nutritional yeast.

  • Author: SuzJeffreys
  • Cook Time: 40 minutes


  • Serving Size: 1
  • Calories: 215
  • Sugar: 14g
  • Sodium: 92mg
  • Fat: 12g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

How can I help?

Schedule your 15 minute discovery call with Coach Suz!