Grilled Zucchini Food

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GRILLED ZUCCHINI



Grilled Zucchini image

Make and share this Grilled Zucchini recipe from Food.com.

Provided by CoffeeMom

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 3

4 -6 zucchini
3 tablespoons olive oil
salt and pepper

Steps:

  • Wash the and remove the ends. Leave skin on and slice lengthwise.
  • Put olive oil in a bowl and add salt and pepper.
  • Dip zucchini slices into oil mix then grill until crisp tender, about 5-10 minutes turning half way through.

Nutrition Facts : Calories 80.6, Fat 7, SaturatedFat 1, Sodium 13.2, Carbohydrate 4.4, Fiber 1.4, Sugar 2.3, Protein 1.6

GRILLED ZUCCHINI



Grilled Zucchini image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 4

2 zucchini, cut lengthwise
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Toss zucchini with oil, salt and pepper, and grill.

GRILLED ZUCCHINI



Grilled Zucchini image

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

⅓ cup extra-virgin olive oil
1 teaspoon sea salt
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
½ teaspoon ground black pepper
6 small zucchini, sliced lengthwise into 1/4-inch thick strips
3 tablespoons balsamic vinegar

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 RIBBONS



Grilled Zucchini Ribbons image

Zucchini is the summer vegetable grillers love to hate. We love it for its summery flavor and sheer abundance. We love it less for its unfortunate tendency to become soggy when grilled. Russ Faulk, chief designer at Kalamazoo Outdoor Gourmet and author of "Food + Fire," has come up with an ingenious method of keeping zucchini crisp during grilling: He slices it thin on a mandolin, then accordions the strips on skewers to grill over a screaming hot fire. The edges char and crisp, giving you the vegetable equivalent of meaty ribs' burnt ends. I've taken the burnt end idea one step further by seasoning the zucchini with a classic barbecue rub - use your favorite - and basting it with spiced butter.

Provided by Steven Raichlen

Categories     vegetables

Time 1h

Yield 6 servings

Number Of Ingredients 7

Vegetable oil, for the grill grates
8 tablespoons (1 stick) unsalted butter or extra-virgin olive oil
1 garlic clove, minced
3 tablespoons barbecue rub or spice mix
1 teaspoon finely grated lemon zest
6 medium-small zucchini (6 ounces each)
Kosher salt

Steps:

  • Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs. If using bamboo skewers, soak in cold water.
  • Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the garlic, 1 tablespoon barbecue rub and lemon zest, and cook, stirring frequently, until the garlic is softened and fragrant, about 3 minutes. Remove the pan from the heat and let cool.
  • Cut off and discard the ends of the zucchini. Using a mandolin outfitted with a finger guard, thinly slice one zucchini lengthwise into slices scant 1/8-inch thick. You can also use a chef's knife to cut slices lengthwise just shy of 1/8-inch thick. (Try folding your first or second strip. If it breaks at the fold, it means it's too thick.) Lay the slices flat on a sheet pan. Lightly brush the tops with enough barbecue butter to lightly coat and lightly sprinkle with some of the remaining 2 tablespoons barbecue rub.
  • Fold a zucchini slice into an accordion shape (like multiple Ws or ribbon candy) and thread it onto a metal or soaked bamboo skewer. Continue threading until all the slices from the zucchini are on the skewer. Slice, brush, season and skewer the remaining zucchini the same way. You should wind up with 6 skewers.
  • Arrange the zucchini kebabs, skin sides down, on the grate. Grill (covered if using a gas grill), basting with any remaining barbecue butter and turning to evenly brown, until singed at some of the edges, 1 to 2 minutes per side (4 to 8 minutes in all). Season with salt if needed and serve.

GRILLED ZUCCHINI



Grilled Zucchini image

Can be prepared in 45 minutes or less.

Yield Serves 6

Number Of Ingredients 2

2 teaspoons olive oil
1 1/2 pounds zucchini (about 4 medium), cut diagonally into 1/4-inch-thick slices

Steps:

  • Prepare grill.
  • In a metal measure heat oil over low heat until warm. (Heating thins oil, making it easier to thinly coat zucchini.) In a bowl drizzle oil over zucchini, tossing to coat, and season with salt and pepper. Grill zucchini, in batches if necessary, on a lightly oiled rack set 5 to 6 inches over glowing coals 2 to 4 minutes on each side, or until lightly charred and just tender.
  • Serve zucchini warm or at room temperature.

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