Best Bbq Zucchini Recipes

QUICK BBQ ZUCCHINI

Steps:

• Slice zucchini in half length wise and then cut into serving pieces of around 5cm (2 inches).
• Lightly sprinkle with dill, oregano and pepper, then drizzle olive oil over the top.
• BBQ on oiled hotplate over low-medium temperature for around 4 minutes skin down, 3 minutes face down and a final 3 minutes skin down.

BBQ ZUCCHINI

Steps:

• Preheat non-stick skillet with 1 tablespoon oil to approximately 250 degrees F.
• Slice zucchini to desired thickness. I like mine about 1/2 inch thick. Sprinkle with BBQ rub on both sides of zucchini. Mix in sliced onions.
• Place zucchini and onions into preheated skillet and cover. Cook about 3-4 minutes.
• Turn zucchini over. Stir onions. Cook, covered, another 3 minutes or so.
• Slide vegetables to side of skillet. Pour barbeque sauce into the center of the skillet. Let it "melt" a little, then stir vegetables and sauce together.
• Cover. Remove from heat.
• Serve warm. Enjoy!

BBQ GRILLED SQUASH AND ZUCCHINI

Steps:

• Oil the grill surface or spray with Pam. Preheat grill to medium.
• Cut veggies into spears. Place them in a casserole dish large enough to hold them and roll them around a bit.
• Pour enough bbq sauce onto the spears to coat. Toss to coat evenly. This can also be done in a zip-top bag.
• When the grill is hot, about 10-15 minutes before placing your meat on the grill, place the vegetable spears lengthwise across the grates so they will not slip through. Grill, brushing on extra bbq sauce.
• Cook until heated completely through and done to you liking. I like serving them hot but tender-crisp.

BAKED ZUCCHINI FRIES WITH BBQ DIPPING SAUCE

Steps:

• Heat oven to 450ºF.
• Cut zucchini crosswise in half, then cut each piece into 1/4-inch-thick matchlike sticks. Add 2 Tbsp. cilantro to coating mix in shaker bag; shake gently to combine. Whisk egg and 1/4 tsp. lime zest in medium bowl until blended.
• Add zucchini, in batches, to egg; toss until evenly coated. Use tongs to add 1/4 of the zucchini to coating mixture in shaker bag; close bag, then shake to evenly coat zucchini. Spread onto rimmed baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
• Bake 12 to 13 min. or until zucchini is golden brown, turning after 7 min. Meanwhile, mix barbecue sauce, lime juice, remaining lime zest and remaining cilantro until blended.
• Serve zucchini sticks with barbecue sauce mixture.

BBQ CHICKEN BREAST WITH ZUCCHINI SAUCE

Steps:

• Heat the extra virgin olive oil in a large (preferably non-stick) pan.
• Add the garlic and sea salt and sauté for a couple of minutes, until the garlic has softened.
• Add the zucchini and a little more salt and continue sautéing, stirring continuously.
• Add the water or stock (or stock and wine)and allow the contents of the pan to simmer for 2 or 3 minutes, until the zucchini is well softened.
• Remove half the zucchini from the pan and blend it roughly with the butter. Return this to the pan and add pepper, salt and a dash more olive oil.
• Meanwhile, sprinkle the chicken breasts well with salt and extra virgin olive oil and chargrill them for a couple of minutes on each each side to produce a criss-cross effect. Add another dash of salt to the chicken breasts when you turn them. This melts into the meat as it rests. Rest the chicken breasts for 2 minutes.
• Spoon the zucchini sauce onto the two plates and serve the chicken over the top with a dash of extra virgin olive oil and a sprinkling of freshly ground black pepper.

BBQ CHICKEN GREEN SALAD WITH ZUCCHINI & PEPPERS

Steps:

• Heat grill to medium-high heat.
• Place chicken, peppers and zucchini on grill grate. Brush evenly with 1/4 cup dressing.
• Grill 12 to 16 min. or until chicken is done (165°F), turning occasionally and brushing chicken with barbecue sauce for the last few minutes of the grilling time.
• Slice vegetables and chicken. Arrange over greens on serving platter. Sprinkle with cheese. Drizzle with remaining dressing.