GRILLED ZUCCHINI
A grilling recipe that is easy to prepare, tasty as a appetizer or a side dish.
Provided by Garry Glazebrook
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips.
- Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 5.6 g, Fat 12.7 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 307.4 mg, Sugar 3.2 g
GRILLED ZUCCHINI WEDGES WITH MINT
A great summer side dish to make when you are grilling meat.
Provided by Deborah Mele
Categories Vegetables - Zucchini
Time 17m
Number Of Ingredients 8
Steps:
- Cut the zucchini lengthwise into four wedges.
- Mix the olive oil, salt, pepper, oregano, garlic, and chili flakes in a bowl than add the zucchini wedges and toss to coat.
- Heat up the grill and once the coals are ready cook the zucchini turning every so often until fork tender.
- Arrange the zucchini in a platter and scatter the fresh mint on top.
- Serve warm or at room temperature.
Nutrition Facts : Calories 194 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2 cups, Sodium 273 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
GRILLED ZUCCHINI WITH BLACK OLIVES AND MINT
Categories Herb Olive Vegetable Side Fourth of July Picnic Quick & Easy Wheat/Gluten-Free Backyard BBQ Mint Zucchini Summer Grill Grill/Barbecue Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a side dish
Number Of Ingredients 5
Steps:
- Prepare grill.
- Pit and thinly slice olives. Cut zucchini diagonally into 1/4-inch-thick slices and in a bowl toss with oil and salt and pepper to taste.
- Grill zucchini, in batches if necessary, on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until lightly charred and just tender. (Alternatively, zucchini may be grilled in a hot well-seasoned heavy ridged grill pan over moderately high heat.) Transfer zucchini to bowl and toss with olives, mint, and lemon juice.
PENNE WITH GRILLED ZUCCHINI, RICOTTA SALATA, AND MINT
Provided by Molly Stevens
Categories Cheese Pasta Vegetable Quick & Easy Backyard BBQ Ricotta Mint Zucchini Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Prepare barbecue (medium-high heat). Arrange zucchini on rimmed baking sheet; brush all over with oil. Sprinkle with coarse salt and black pepper. Grill zucchini until tender, about 4 minutes per side. Transfer to work surface; cut crosswise into 1-inch pieces. Place in large serving bowl. Add vinegar, mint, and crushed red pepper; set aside.
- Cook pasta in boiling salted water until just tender but still firm to bite. Drain. Add pasta to zucchini mixture, then add 3 tablespoons olive oil and ricotta salata and toss. Season to taste with salt and pepper.
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GRILLED ZUCCHINI WITH MINT AND RED CHILI RECIPE - GOOP
From goop.com
Servings 8Category Dinner Recipes
- Lay the zucchini on the grill and cook for about 4 minutes per side, keeping the heat moderate so that you’re sweating them and not really giving them a ton of color.
GRILLED SUMMER SQUASH WITH FETA AND MINT RECIPE - CHOWHOUND
From chowhound.com
5/5 (6)Total Time 50 minsCategory Side Dish, Weeknight DinnerCalories 215 per serving
- Roll the squash a half turn and make another diagonal cut (in the same direction as the first cut) about 1 1/2 inches from the cut end of the squash.
- Repeat with the rolling and cutting until you reach the end of the squash. (This is called a roll cut; watch this CHOW video for more tips.) Repeat with the remaining squash, place in a large bowl, and set aside.
- Place the lemon juice in a medium bowl and whisk in the olive oil in a slow stream until combined.
SPINACH, WATERMELON AND ZUCCHINI NOODLE SALAD
From gourmandeinthekitchen.com
Reviews 18Category SaladServings 4Total Time 25 mins
- Whisk together the lime juice, 3 Tablespoons of the olive oil, salt, and pepper. Set aside while you make the halloumi cheese.
- Preheat a grill or set your oven to broil. Lightly brush the cheese slices with 1 Tablespoon of the olive oil. And place on grill or broiler pan. Cook flipping once until bubbly and golden (about 1 minute per side).
- Place the spinach in a large bowl and toss with half of the dressing. In another bowl, toss the zucchini noodles with the other half of the dressing along with the olives and chopped basil.
- Place spinach on a plate or shallow bowl, top with zucchini noodles, watermelon slices, a few slices of the grilled halloumi and sprinkle with a few mint leaves.
GRILLED ZUCCHINI SALAD - A FAMILY FEAST®
From afamilyfeast.com
Reviews 2Estimated Reading Time 3 minsServings 4-6Total Time 20 mins
- Cut the stem off the top of each zucchini, then slice into ¼ inch slices lengthwise. Lay each slice out on a sheet pan in a single layer.
- In a mini food processor, place 24 pitted olives (about ¼ cup), ½ cup of olive oil, celery seed, celery salt, red pepper flakes, oregano and vinegar. Process the mixture until an oily paste forms.
EASY ZUCCHINI BOATS (VEGETARIAN) - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.6/5 (27)Calories 51 per servingCategory Side Dish
- Heat a cast iron skillet or indoor griddle over medium heat. (OR, If cooking on gas grill, lightly oil the grate and preheat grill to medium-low).
- Brush zucchini generously with extra virgin olive oil on both sides. Season zucchini (particularly flesh side) with salt, freshly ground pepper, and oregano.
- Place zucchini, flesh-side down, on the preheated grill (or indoor griddle). Grill for 3 to 5 minutes until soft and nicely charred, then turn on back side and grill for another 3 to 5 minutes until this side is also tender and gains some color. (If using an indoor skillet or griddle, you may need to adjust heat to medium-high.)
KAREN MARTINI'S ZUCCHINI AND BUFFALO ... - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Starter/Entree
- Blot the excess oil from the anchovies with a paper towel, then lie them in a dry frying-pan. Place over a low to medium heat and slowly dehydrate, breaking them up as they dry out (this should take about 5-10 minutes). Once powdery, set aside to cool.
- Open out the zucchini flowers, tear each into four and add to the bowl. Season with salt flakes and freshly ground black pepper, then squeeze in the juice of 1 lemon. Drizzle over half the oil and toss to coat. Set aside for a couple of minutes to marinate.
PERFECT GRILLED ZUCCHINI RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (3)Category Side DishServings 4Total Time 10 mins
- Preheat a grill to high heat. Toss the zucchini lightly with olive oil and pinches of salt and pepper. Grill cut side-down for 2 minutes, then flip and grill skin-side down for 3 to 4 minutes or until char marks form. Remove from the grill, transfer to a plate, and squeeze with lemon juice.
- In a small bowl, mix together the yogurt, lemon zest, garlic, and ¼ teaspoon salt. Spread the yogurt on a medium serving platter, top with the zucchini, feta, mint, and red pepper flakes. Season to taste and serve.
GRILLED CUTTLEFISH, ROAST ZUCCHINI, PICKLED CELERY AND OLIVES
From gourmettraveller.com.au
- Preheat a char-grill pan over high heat. Open cuttlefish bodies, score inside in a cross-hatch pattern, cut into thirds, brush with a little olive oil, season to taste and grill until just opaque (30 seconds each side). Cool slightly, then combine in a non-reactive bowl with 100ml olive oil, lemon juice, garlic and one-third of the chilli. Refrigerate to marinate (4 hours-overnight).
- For pickled celery, combine vinegar, sugar and 125ml water in a saucepan, bring to the simmer, transfer to a non-reactive bowl and cool to room temperature. Add celery and set aside to pickle (15 minutes).
- Meanwhile, preheat oven to 180C. Season zucchini to taste and toss in remaining olive oil. Place in a roasting pan, scatter with thyme and roast until golden and tender (20-25 minutes).
- Drain cuttlefish and celery (discard liquid), place on a large plate with olives, herbs, preserved lemon and zucchini. Sprinkle with celery leaves and remaining chilli, drizzle with a little olive oil, season to taste and serve.
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