Grilled Zucchini complemented with shallots and a hint of garlic makes a wonderful, inexpensive and healthy side dish accompaniment with any meal.
Perfect Grilled Zucchini
1 shallot or green onion, thinly sliced
1 minced clove garlic
1 large zucchini
Salt & Pepper
Preheat the grill to 350F
Wash the zucchini and slice it into 1″ slices crossways and place them in a medium bowl, drizzle lightly with olive oil, add minced garlic and season with salt and pepper. Place the seasoned zucchini pieces directly on the grill and cook for 4-5 minutes, flip and cook until tender. (Usually about 10-12 minutes in all)
Once they are done transfer them back to the bowl and add the thinly sliced shallot over the top, mix gently. Serve immediately.
Other Seasoning Blends:
Marinate the zucchini slices in 1/2 c. of any Italian or vinaigrette dressing with 1 tsp minced garlic and 1 teaspoon of oregano, thyme, rosemary (or a combination of ALL!) for several hours or overnight. This is a great make-ahead marinated side dish.
Another delicious idea is to season the zucchini as listed above and as soon as the zucchini starts to brown, brush it liberally with your favorite Balsamic Vinegar, cook about 1 minute more.
To Peel or Not to Peel?
Most of the zucchini we use is grown in our own hydroponic grow buckets, therefor we leave the skin ON. However, commercially grown zucchini often has a wax coating on it to extend its shelf life. If you’ve purchased the zucchini from a store or commercial grower, gently scrape the peel with the edge of a knife blade to see if it has a coating of wax, if so, we recommend that you peel your zucchini. Otherwise, wash it and pat it dry before prepping for this recipe.
Tips for Perfect Zucchini Every time:
- Always cut the Zucchini in equal sized pieces, this way they cook evenly and you don’t end up with some that are mushy and some that are still crunchy.
- To Create Cross-Grate Marks- simply lift the zucchini up and rotate it 180° and set it back down on the hot grill grate.
By Jeremy Keith via Wikimedia Commons
Be the first to comment