Hi everyone, Tracy here! I hope you’re all enjoying these long summer days filled with sunshine. There’s nothing I love more than firing up the grill once the weather turns warm. My family has been spending countless evenings out on the patio, flipping veggie kabobs and seared steaks to perfection. And I have to say, grilled zucchini has become one of our absolute favorite sides!
As a busy mom trying to incorporate more vegetables into meals, I’m always looking for ways to make produce more enticing for my picky kiddos. Grilling brings out the natural sweetness in veggies like zucchini, adding delicious charred bits that even veggie skeptics go crazy for! The second I started slicing up zucchini lengthwise and laying them over the hot grill, I just knew I was onto something good.
Watching those zucchini planks caramelize, their sugars slowly concentrating under the flame, I couldn’t wait for that first mouthwatering bite. And let me tell you – grilled zucchini totally delivers! Perfectly crisp-tender with gorgeous grill marks, it’s like candy to kids and adults alike. Just a quick brush of good olive oil and sprinkle of salt is all it takes to let the zucchini shine.
Grilled Zucchini Recipes
Grilled Zucchini and Eggplant with Cilantro Vinaigrette
Equipment
Ingredients
- 4 zucchinis sliced lengthwise about 1/4 inch thick
- 4 eggplants sliced lengthwise, about 1/4 inch thick
- Olive oil for brushing
- Vinaigrette
- 3 tablespoons red wine vinegar
- 1 shallot finely chopped
- 1 garlic clove minced
- 2 tablespoon Italian parsley chopped fresh
- 2 tablespoon Cilantro fresh
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice fresh
- 2/3 cup olive oil
- salt and pepper to taste
Instructions
- Heat an indoor or outdoor grill to medium-high.
- Place the veggies on the grill and brush lightly with olive oil. Rotate vertically then horizontally to create uniform grill marks on both sides.
- Grill until the vegetables are tender, about 5 minutes, depending on thickness.
- For the vinaigrette, mix the first 7 ingredients together in a large bowl, and then gradually whisk in the olive oil. Before serving, dip the vegetables slices into the vinaigrette, shaking off excess and place on a large platter to serve.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Oven-Roasted Grilled Zucchini
To prepare roasted zucchini, begin by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper or lightly greasing it. Slice the zucchinis into rounds or spears according to your preference, then arrange them in a single layer on the prepared baking sheet. In a small bowl, combine olive oil, minced garlic, dried oregano, salt, and black pepper, and drizzle this mixture evenly over the zucchini slices, ensuring they are thoroughly coated. Roast the zucchinis in the preheated oven for approximately 15-20 minutes, giving them a gentle toss or flip halfway through for even cooking. For a grilled-like char, switch on the broiler (grill) function of your oven for the last 2-3 minutes, keeping a close eye to prevent burning and rotating the zucchinis if necessary. Once tender and slightly charred, remove the zucchinis from the oven and squeeze fresh lemon juice over them for a burst of citrus flavor. Serve immediately as a delightful side dish or appetizer, enjoying the savory and aromatic flavors of the roasted zucchinis.
Tips for making Grilled Zucchini
Serving Suggestions: Elevate Your Grilled Zucchini Experience
For serving suggestions with the Grilled Zucchini recipe, you can pair it with dishes such as Egg Salad, Miso Soup, or Tuna Satay. These options complement the light and smoky flavor of the grilled zucchini with their diverse tastes and textures. Alternatively, you can serve the Grilled Zucchini alongside a comforting bowl of Shoyu Ramen or alongside Chicken Nachos for a more substantial meal. The versatility of the Grilled Zucchini allows it to be paired with a wide range of dishes, offering a delicious and nutritious addition to any meal.
Cooking Tips: Perfecting Your Grilled Zucchini
I’ve found that slicing zucchini lengthwise instead of into rounds exposes more surface area for gorgeous grill marks to form. Be sure to brush both sides with olive oil first so the zucchini doesn’t stick. Then simply lay those spears directly onto a hot grill and let the magic happen!
In just 2-3 minutes per side, the zucchini will soften while developing irresistible charred bits. Too much time over direct heat though and you risk drying out the zucchini, so keep a close eye on your slices. I love how the grill intensifies the natural sweetness of the zucchini while adding a smoky depth of flavor.
Feel free to get creative with seasonings too! A squeeze of lemon or lime adds brightness, or sprinkle on some of your favorite dried herbs before serving. But I have to say, just a pinch of sea salt to finish allows the zucchini’s summery essence to sing.
FAQs: Your Grilled Zucchini Questions Answered
- Can I prepare grilled zucchini in advance for a party? Yes, you can grill the zucchini in advance and reheat it just before serving. Store it in an airtight container in the refrigerator.
- What seasonings go well with grilled zucchini? Zucchini pairs wonderfully with garlic, lemon zest, basil, thyme, or a sprinkle of Parmesan cheese.
- Can I freeze leftover grilled zucchini? Freezing may alter the texture, but it’s possible. Store in an airtight container, leaving some room for expansion, and use within a few months.
- How do I prevent the zucchini from sticking to the grill grates? Ensure your grill grates are clean and well-oiled before placing the zucchini. This reduces the chances of sticking.
- Can I use this grilled zucchini in a vegetable lasagna? Absolutely! Grilled zucchini layers add a delightful smoky flavor to vegetable lasagna. Just make sure to grill them to the desired tenderness before assembling the lasagna.
Conclusion
I hope you all enjoyed learning my tips and tricks for making irresistibly delicious grilled zucchini this summer. As I wrap up this blog post for Food and Meal, I want to reiterate just how versatile this vegetable can be once it hits a hot grill and transforms.
Feel free to get creative with herbs, spices, cheese, grains – the possibilities are endless! You could also try grilling other summer veggies like bell peppers, eggplant and squash using the same techniques. However you choose to enjoy it, grilled zucchini makes a fresh, flavorful addition to any meal.
Don’t forget to tag @foodandmeal and use #grilledzucchini if you try grilling zucchini so I can see your delightful creations! And be sure to subscribe to Food and Meal for more crave-worthy veggie recipes all season long.
Thanks so much for spending time with me chatting about one of my warm weather go-to sides. Now go dazzle your family and friends with smoky, sweet grilled zucchini!
I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.