Best Grilled Zucchini Eggplant And Red Onion Fusilli With Parmesan Cheese With Teriyaki Chicken Tacos Recipes

GRILLED ZUCCHINI WITH PARMESAN

Steps:

• Combine oil, garlic and crushed red pepper in a small skillet over low heat. Cook, stirring often, until the garlic is softened and light golden, 3 to 4 minutes. Remove from heat; let cool for 5 minutes. Stir in panko, Parmesan, thyme, lemon zest and salt.
• Preheat grill to very high (at least 500 degrees F). Oil the grill grates, using tongs to hold an oil-soaked paper towel. Place zucchini, cut-sides down, on the oiled grates; grill, uncovered, until tender-crisp, about 5 minutes per side. Flip the zucchini so they are cut-side up; spoon the panko mixture evenly on top. Grill, covered, until the topping is golden brown in spots, 2 to 3 minutes. Carefully transfer to a serving platter. Serve with lemon wedges.

GRILLED EGGPLANT AND ZUCCHINI

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine eggplant, zucchini, rosemary, salt, and pepper in a large bowl. Drizzle in olive oil and toss to coat evenly. Let marinate in the refrigerator for 10 minutes.
• Cook vegetables directly on the preheated grill until tender, 2 to 3 minutes per side. Remove from the grill and serve.

GRILLED EGGPLANT, ZUCCHINI AND PEPPERS

Steps:

• Heat a grill to medium high.
• Grill the bell peppers, zucchini, eggplant and onions until tender, about 5 minutes per side (the eggplant will need a minute more).
• Transfer the grilled vegetables to a platter. Drizzle with the olive oil, sprinkle with the parsley and season with salt and pepper.

ZUCCHINI WITH PARMESAN

Steps:

• Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
• Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.

GRILLED PARMESAN ZUCCHINI

Steps:

• Preheat an outdoor grill for medium-high heat. Lightly oil a 9x12-inch foil pan with cooking spray.
• Mix butter and garlic together in a bowl.
• Lay zucchini slices in rows in the foil pan, overlapping if necessary. Brush butter on each slice and sprinkle with Parmesan cheese.
• Cook on preheated grill until cheese melts and zucchini is tender, 12 to 15 minutes.

GRILLED GARLIC PARMESAN ZUCCHINI

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cut the zucchini in half crosswise, then slice each half into 3 slices lengthwise, making 6 slices per zucchini.
• Mix the butter, garlic, and parsley in a bowl, and spread the mixture on both sides of each zucchini slice. Sprinkle one side of each slice with Parmesan cheese, and place the slices, cheese sides up, crosswise on the preheated grill to keep them from falling through.
• Grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, about 8 minutes.