Best Grilled Zucchini And Fresh Herbs Recipes

GRILLED ZUCCHINI

Steps:

• Preheat a gas or charcoal grill to high heat (400 to 450 degrees F). Trim off the ends of each zucchini and cut it lengthwise into quarters so that you have four batons per zucchini. Place on a rimmed baking sheet or on a large baking pan.
• Drizzle the zucchini with olive oil and sprinkle with Italian seasoning (if using), salt, and pepper.
• Place the zucchini on the grill so that one of the cut sides is touching the grates. Grill for 4 minutes, until clear grill marks appear.
• Flip the zucchini over onto the back (peel) side. Grill for 5 additional minutes. At this point, you can flip it to the remaining ungrilled cut side for 1 to 2 minutes if you'd like grill marks on all surfaces (we usually just serve it as is!). Transfer back to the baking sheet or to a serving platter.
• Squeeze the lemon over the top and sprinkle with Parmesan. Enjoy!

GRILLED ZUCCHINI

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.

GRILLED ZUCCHINI AND FRESH HERBS

Steps:

• Heat grill to medium heat.
• Trim and discard ends of zucchini. Cut each zucchini lengthwise in half; place in large bowl.
• Add dressing; mix lightly.
• Grill 12 min. or until zucchini is crisp-tender, turning after 7 min.
• Transfer zucchini to serving dish. Squeeze juice from lemon half over zucchini; sprinkle with herbs.

GRILLED ZUCCHINI WITH HERB SALT AND FETA

Steps:

• For the herb salt: Combine the salt, oregano and thyme in a small bowl and mix to blend.
• For the grilled zucchini: Brush the zucchini planks on both sides with olive oil and sprinkle on both sides with some of the herb salt. Transfer the zucchini to a grill pan set over medium heat and cook until tender, about 5 minutes, flipping halfway through. Remove the zucchini to a serving plate and sprinkle with the feta.

GRILLED ZUCCHINI ROLLS WITH HERBS AND CHEESE

Steps:

• Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
• In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
• Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

GRILLED ZUCCHINI WITH FRESH MOZZARELLA

Steps:

• Light the grill or heat the broiler.
• In a large glass or stainless-steel bowl, toss the zucchini with 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
• Grill or broil the zucchini, turning once, until tender and golden, about 5 minutes per side.
• Put the zucchini back in the bowl.
• Toss the zucchini with 1/2 Tbs of the oil, 1/8 tsp salt, the vinegar, garlic, and parsley.
• Let cool.
• Put the mozzarella slices on a serving plate, fanning them out to form a circle.
• Drizzle them with the remaining 1/2 Tbs oil and sprinkle them with a pinch of pepper.
• Fold the zucchini slices in half and tuck them between the pieces of cheese.

GRILLED ZUCCHINI

Steps:

• Prepare the grill for direct grilling and heat over high.
• Working on a large baking sheet, brush the zucchini all over with oil, then season generously with salt and pepper.
• Once the grill is heated, add the zucchini to the grates in an even layer, leaving about 1 inch between to avoid crowding. Cook, uncovered, until grill-marked and crisp-tender, 3 to 4 minutes per side. (The zucchini should tenderize in just the amount of time it takes to develop grill marks.)
• In a small bowl, stir the ricotta, if using, with a couple tablespoons of water until extra creamy; season with salt and pepper. Spread the ricotta mixture on a platter, then top with the grilled zucchini, piling it organically to gain some height. Though you need no garnish, you can top with fresh herbs, capers, a flurry of lemon zest and a squeeze of lemon juice if you are feeling fancy. Drizzle with olive oil and serve warm or at room temperature.

GRILLED ZUCCHINI AND LEEKS WITH WALNUTS AND HERBS

Steps:

• Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 tablespoons oil in a large bowl; season with salt and pepper.
• Brush leeks and zucchini with remaining 2 tablespoons oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5-8 minutes for leeks, 8-10 minutes for zucchini.
• Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.