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All hail zucchini, summer’s most prolific produce! This Grilled Zucchini is the latest, greatest means to use its bounty—and land yourself a stellar fast and healthy side dish in the process.
A sucker for a good deal, I never fail to overbuy on zucchini in the summer when the farmers at our local market are all but giving it away, and my green thumb friends are desperately looking to share their wealth.
Since one cannot live on Healthy Zucchini Muffins and Zucchini Cookies alone (SIGH), I’ve taken to using zucchini to make all manner of side dishes.
When we’re staying inside for dinner, oven and stovetop recipes like Roasted Zucchini, Sauteed Zucchini, or Zucchini Fries fit the bill.
In these precious days of summer, however, I’ve been trying to get outside and grill as much as possible.
Grilled zucchini is mild and versatile. Cook it alongside Grilled Pork Tenderloin or Grilled Chicken Kabobs, or make it a hearty vegetarian evening with a Grilled Portobello Mushroom Burger.
If it’s summertime and you are cooking, chances are grilled zucchini is a spot-on match!
How to Grill Zucchini
Grilled is one of the healthiest ways to eat zucchini, because the grill imparts big-time flavor without the need for extra fat.
However, all grilled zucchini is not created equal.
If you’ve been a victim of soggy, mushy zucchini, you know what I’m talking about.
To grill zucchini without it getting soggy, you need to do two things:
- Cut the zucchini appropriately. I recommend quartering the zucchini lengthwise into batons (more below).
- Grill over medium high heat (about 400 to 450 degrees F). This is hot enough to crisp the outside, but not SO hot that the zucchini burns before the inside can become tender.
How to Cut Zucchini for Grilling
There are two popular ways to cut up zucchini for grilling: into long planks or into batons.
I prefer to cut the zucchini into batons. Batons hold their texture and are easy to turn so that they do not slip into the grates.
To cut up zucchini for grilling:
- Wash the zucchini and trim off the ends (no need to peel).
- Cut it in half lengthwise.
- Place the cut sides down flat on the cutting board and cut it lengthwise in half again to create four zucchini “sticks” or batons.
- Season as desired and throw on the grill!
The Ingredients
- Zucchini. The star of the show! Zucchini is high in vitamins A and C and potassium.
- Olive Oil. Coating the outside of vegetables you prepare for grilling ensures they caramelize but do not burn. Zucchini needs very little, just 1 tablespoon for 4 medium zucchini.
- Kosher Salt + Pepper. Seasoning is key to great-tasting grilled veggies. Season vegetables both before you grill them and after, to taste.
- Italian Seasoning. While optional—simple grilled zucchini tastes great with just salt and pepper—I love to add a little Italian seasoning for some flair. Feel free to swap in another dried herb or seasoning blend you prefer.
The Directions
- Preheat the grill (or for pan grilled zucchini, heat a cast iron grill pan on your stove over medium high).
- Trim off the ends of each zucchini and cut it lengthwise into quarters.
- Drizzle with olive oil and sprinkle the seasoning.
- Grill for about 4 minutes, until clear grill marks appear, then flip and grill for about 5 additional minutes. Enjoy!
Storage Tips
- To Store. Refrigerate grilled zucchini in an airtight storage container for up to 3 days.
- To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- To Freeze. I do not recommend freezing grilled zucchini, as they will be quite mushy once thawed. However, you can freeze uncut zucchini if needed. Freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
What to Serve with Grilled Zucchini
Recommended Tools to Make this Recipe
- Tongs. I appreciated the locking feature for staying organized in a drawer.
- Measuring Spoons. Similarly, I love the magnetic feature in these because it helps them stay bundled together in my kitchen drawer
My Favorite Chef Knife
With exceptionally solid steel and an ergonomic handle, this Zwilling chopping knife gets used every day in my house without a drop in performance.
Save this easy zucchini recipe for the next time you need a fast, healthy side dish, or for when you feel overwhelmed with your zucchini haul.
For us most summer nights, it’s a mix of both.
Hence, we eat a lot of grilled zucchini around here. I’m not tired of it yet, and I don’t think you will grow weary either!
- 4 medium zucchini about 8 ounces each
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Italian seasoning optional
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Juice of 1/2 small lemon
- 2 tablespoons freshly grated Parmesan cheese
- To Store. Refrigerate grilled zucchini in an airtight storage container for up to 3 days.
- To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- To Freeze. I do not recommend freezing grilled zucchini, as they will be quite mushy once thawed. However, you can freeze uncut zucchini if needed. Freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1of 4Calories: 77kcalCarbohydrates: 7gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgPotassium: 524mgFiber: 2gSugar: 5gVitamin A: 423IUVitamin C: 35mgCalcium: 69mgIron: 1mg
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Related Recipes
Grilling veggies is a way to add pizzaz to a side dish! Here are some of my other favorite grilled vegetables:
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