GRILLED ZUCCHINI WITH YUMMY LEMON SALT
"The mixture of salt and lemon zest on grilled zucchini is a game changer! It's so bright and fresh," says Ree.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 8 servings
Number Of Ingredients 4
Steps:
- Lop off the tops and bottoms of the zucchini and quarter them lengthwise. Place in a very large resealable plastic bag (or two regular-size bags). Drizzle in the olive oil, then add 1 teaspoon salt,1 teaspoon pepper, 1 tablespoon lemon zest and the lemon juice. Seal the bag and smoosh everything around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.
- Preheat a grill to medium. Grill the zucchini, turning, until nice and tender, being careful not to burn it, 12 to 15 minutes. Remove the zucchini to a plate as it gets done.
- Pile up the rest of the lemon zest on a cutting board and sprinkle 1 tablespoon salt on top. Use a knife to chop the salt and zest together until it becomes lemon salt. Add more salt if it needs it. Sprinkle the lemon salt over the grilled zucchini.
GRILLED ZUCCHINI SALAD WITH LEMON-HERB VINAIGRETTE AND SHAVED ROMANO AND TOASTED PINE NUTS
Provided by Bobby Flay
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
- Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
- Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.
GRILLED ZUCCHINE SALAD WITH LEMON AND SCALLIONS
Make and share this Grilled Zucchine Salad With Lemon and Scallions recipe from Food.com.
Provided by Kevin L.
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat grill t medium-high. Brush the zucchini with 1 teaspoon of the olive oil and grill until tender. 5-7 minutes per side.
- Cut zucchini into 1 inch pieces and toss in a large bowl with the scallions, lemon juice, red pepper, and remaining olive oil and 3/4 teaspoon of slat. Serve at room temperature.
Nutrition Facts : Calories 57.6, Fat 1.9, SaturatedFat 0.4, Sodium 51.6, Carbohydrate 9.3, Fiber 2.9, Sugar 6.4, Protein 3.2
GRILLED ZUCCHINI AND BULGUR SALAD WITH FETA AND PRESERVED-LEMON DRESSING
Charred zucchini pairs particularly well with the deep savory notes of preserved-lemon paste and the tang of creamy feta in this salad.
Provided by Hetty McKinnon
Time 45m
Yield 4 main-course servings or 6-8 side servings
Number Of Ingredients 13
Steps:
- Toast walnuts in a dry medium skillet over medium heat, tossing often, until golden brown, 8-10 minutes. Transfer to a cutting board and let cool. Coarsely chop.
- Wipe out skillet and toast bulgur, stirring often, until a shade darker and starting to smell like popcorn, about 3 minutes. Add ¼ tsp. salt and 2 cups water and bring to a boil. Reduce heat to low and simmer gently until liquid is almost completely evaporated, 8-10 minutes. Cover skillet and remove from heat. Let sit while you prepare the rest of the salad.
- Prepare a grill for high heat. (Or, heat a grill pan over high.) Trim ends of zucchini; slice lengthwise into long ¼"-thick planks. Set a wire rack inside a rimmed baking sheet and arrange zucchini in a single layer on rack (you can also do this in a large bowl if you don't have a wire rack). Drizzle with oil and season with salt. Toss zucchini, rubbing with your hands, to coat completely with oil.
- Grill zucchini, undisturbed, until grill marks appear, about 2 minutes. Turn over and grill on other side until grill marks appear, about 2 minutes. Return to wire rack (or a colander set in a bowl) to drain; let cool slightly, Transfer to a cutting board and slice on a diagonal into 1" pieces.
- Whisk preserved lemon paste, honey, garlic, and remaining ¼ cup oil in a large bowl to combine; season with pepper (lemon paste and feta should make it salty enough). Add bulgur and feta and toss to combine. Set some of zucchini, parsley, and mint aside for serving, then add remaining zucchini and herbs to salad; toss gently to combine. Taste and season with salt and pepper if needed.
- Transfer salad to a platter. Top with reserved zucchini and herbs. Scatter walnuts over. Serve salad with lemon wedges for squeezing over.
GRILLED SCALLOPS, ZUCCHINI, AND SCALLIONS WITH WHITE BEANS
Categories Bean Backyard BBQ Scallop Zucchini Summer Grill Grill/Barbecue Gourmet
Number Of Ingredients 12
Steps:
- Prepare grill. Soak skewers in warm water 30 minutes.
- In a colander rinse and drain beans. Chop cilantro. Squeeze 2 tablespoons juice from lemon. In a bowl toss together beans, cilantro, lemon juice, mustard, and salt and pepper to taste.
- In a saucepan of boiling salted water blanch scallions until barely tender, about 4 minutes. Transfer scallions with tongs to paper towels to drain and season with salt and pepper. Cut zucchini lengthwise into 1/4-inch-thick slices using a mandoline or other manual slicer and season with salt and pepper.
- In a bowl combine kosher salt, cumin, and pepper to taste. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Toss scallops in cumin mixture to coat. Hold 2 skewers parallel to each other and about 1/2 inch apart. Thread 6 scallops onto skewers so flat sides can lie flat on grill. (Each scallop should be pierced by both skewers. This prevents scallops from spinning when turning them over on grill.) Thread remaining scallops onto remaining skewers in same manner. Brush scallops with oil.
- Grill scallions and zucchini on a lightly oiled rack set 5 to 6 inches over glowing coals until zucchini is tender and scallions are golden, about 1 minute on each side. Grill scallops, turning occasionally, until just cooked through, about 4 minutes on each side. (If grilling is out of the question, scallions, zucchini, and scallops-not on skewers-can all be cooked in a large nonstick skillet: Lightly brush skillet with oil and heat over moderately high heat until hot before cooking vegetables and scallops separately.)
- Toss zucchini with beans and serve topped with scallions and scallops and garnished with cilantro.
GRILLED ZUCCHINI SALAD WITH LEMON AND SCALLIONS
Steps:
- brush zucchini with 1 tsp oil, and grill on medium-high heat 5-7 mins/side. Cut into 1-inch pieces and toss with other ingredients. Serve at room temperature.
GRILLED ZUCCHINI
Naturally suited to grilling, zucchini is both juicy and mild, which means it stays moist even when it's hit with fire, and it soaks up the smoky flavors of the grill in the short time it cooks. Maximize surface area - and convenience - by cutting the zucchini into sturdy planks, which cook through quickly without slipping through the grates while still retaining some texture. Brush them with olive oil, season enthusiastically with salt and pepper and grill until crisp-tender to enjoy them as a simple side, tossed into a salad or tucked into sandwiches. If you'd like to show them off, arrange them over some ricotta, then dot with herbs, capers and lemon and serve with grilled bread for an easy seasonal supper. The best summer recipes allow you to embrace technique but customize at whim.
Provided by Alexa Weibel
Categories easy, weekday, vegetables, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Prepare the grill for direct grilling and heat over high.
- Working on a large baking sheet, brush the zucchini all over with oil, then season generously with salt and pepper.
- Once the grill is heated, add the zucchini to the grates in an even layer, leaving about 1 inch between to avoid crowding. Cook, uncovered, until grill-marked and crisp-tender, 3 to 4 minutes per side. (The zucchini should tenderize in just the amount of time it takes to develop grill marks.)
- In a small bowl, stir the ricotta, if using, with a couple tablespoons of water until extra creamy; season with salt and pepper. Spread the ricotta mixture on a platter, then top with the grilled zucchini, piling it organically to gain some height. Though you need no garnish, you can top with fresh herbs, capers, a flurry of lemon zest and a squeeze of lemon juice if you are feeling fancy. Drizzle with olive oil and serve warm or at room temperature.
GRILLED ZUCCHINI SALAD WITH FETA, LEMON AND MINT
This dish is summer in a bowl. The zucchini, lemon, and fresh mint are perfect for barbecues, picnics or everyday lunches. Aleppo pepper, adds a great little kick to a very bright and fresh salad.
Provided by Danielle Alex
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the zucchini: Preheat a large grill pan over medium-high heat.
- Combine all of the zucchini with the oil and salt in a large bowl and toss to coat.
- Working in batches, grill the zucchini in a single layer until it starts to soften and grill marks appear on one side, about 4 minutes. Flip and repeat on the other side, about 2 minutes. Transfer to a separate large bowl.
- Meanwhile, for the vinaigrette: Combine the lemon zest, lemon juice, shallot, garlic, Dijon, and salt in a medium bowl and whisk together. While whisking, drizzle in the olive oil and sunflower oil. Whisk in the mint and Aleppo pepper.
- Add about 1/3 cup of the dressing to the zucchini and gently toss. Transfer to a serving plate.
- For serving, sprinkle the zucchini salad with the feta, mint, Aleppo pepper and flaky sea salt.
GRILLED ZUCCHINI SALAD WITH MEDITERRANEAN DRESSING
This grilled zucchini salad with Mediterranean salad dressing is the perfect side dish. I also like to add summer squash, when it's in season, for a variation, or crumbled goat cheese when I want creaminess. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine zucchini and 2 tablespoons olive oil. Add salt and pepper; toss to coat. Transfer to a grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat until zucchini is crisp-tender, 5-10 minutes, turning occasionally. Transfer zucchini to a serving bowl; sprinkle with remaining 2 tablespoons olive oil and red onion. When cooled slightly, sprinkle with mint, parsley, lemon juice and zest and feta cheese. Stir gently. Sprinkle with pine nuts before serving.
Nutrition Facts : Calories 220 calories, Fat 20g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 252mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
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