Best Grilled Zucchini Rolls With Herbs And Cheese Recipes

GRILLED ZUCCHINI

Grilled Zucchini image

This simple grilled zucchini will be a regular on your summer menu! Perfectly crisp-tender (not soggy!), it's a healthy and fast side dish!

Provided by Erin Clarke / Well Plated

Time 15m

Number Of Ingredients 7

Ingredients

4 medium zucchini (about 8 ounces each)
1 tablespoon extra virgin olive oil
1 teaspoon Italian seasoning (optional)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Juice of 1/2 small lemon
2 tablespoons freshly grated Parmesan cheese

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!

Nutrition Facts : ServingSize 1 of 4, Calories 77 kcal, Carbohydrate 7 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 2 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 4 g

GRILLED ZUCCHINI WITH HERB SALT AND FETA

Grilled Zucchini with Herb Salt and Feta image

Provided by Trisha Yearwood

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 cup kosher salt
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
3 medium zucchini, ends trimmed, sliced lengthwise into 1/4-inch-thick planks
Olive oil, for brushing
1/2 cup crumbled feta cheese

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.

Nutrition Facts : Calories 104 calorie, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 17 milligrams, Sodium 341 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Protein 4 grams, Sugar 4 grams

GRILLED ZUCCHINI AND HERB PIZZA

Grilled Zucchini and Herb Pizza image

Provided by Aida Mollenkamp

Categories main-dish

Time 1h10m

Yield 3 to 4 servings

Number Of Ingredients 17

Ingredients

1 1/3 cups water
1 teaspoon granulated sugar
1 packet (1/4-ounce) active dry yeast
4 cups all-purpose flour
2 teaspoons kosher salt
3 tablespoons olive oil, plus oil for drizzling
2 tablespoons olive oil, plus more for grill grate
2 pounds zucchini, trimmed and cut on bias into 1/2-inch slices
2 teaspoons red wine vinegar
1 teaspoon red pepper flakes
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon olive oil
12 ounces part-skim mozzarella cheese, sliced into 1/4-inch-thick slices
8 ounces goat cheese, crumbled
16 large basil leaves, torn
1 cup sun-dried tomatoes

Steps:

For the dough: Put the water and sugar in the bowl of a stand mixer and sprinkle the yeast on top; let rest until the mixture bubbles, about 5 to 10 minutes. Meanwhile, whisk together the flour and salt in a large bowl to break up any lumps. When the yeast is ready, add the flour mixture and olive oil and mix, using dough hook, on the lowest speed until the dough looks shredded, about 1 to 2 minutes. Increase the speed to medium and continue to mix until the dough is smooth and very elastic, (you should be able to stretch it 2 to 3 inches without breaking), about 6 to 10 minutes.
Turn the dough out of the mixer, form it into a ball, and put into a large, oiled mixing bowl. Turn to coat the dough in the oil then cover with a clean, damp dishtowel, and let rest in a warm place until it doubles in size, about 30 to 45 minutes. (Alternatively, refrigerate the dough and let rise 12 to 24 hours before using.) Punch the dough down and shape as desired.
For the zucchini: Heat the grill to medium-high (about 375 degrees F) and rub the grate with a towel dipped in oil. Add 2 tablespoons olive oil and the zucchini to a large bowl and toss to coat. Grill the zucchini, covered, turning rarely, until tender and charred, 5 to 7 minutes.
Transfer the cooked zucchini to a bowl and add the red wine vinegar, and red pepper flakes. Season with the salt and pepper, to taste, and toss to coat. Set aside until ready to use.
For the pizza: Heat the grill to medium-high (about 375 degrees F) and rub the grate with a towel dipped in oil.
Oil your hands, put half of the dough (about 1 pound) on a piece of parchment paper, and press the dough into a rectangle about 1/4-inch thick. Drizzle the dough with oil. Lay the dough, oiled side down, on the grill and remove the parchment paper. Grill the dough until golden brown, toasted, and grill marks form on the bottom, about 2 to 3 minutes. Flip the dough, brush with 1 tablespoon oil and top with half of the mozzarella. Cover with half of the zucchini and half of the goat cheese. Close the grill, checking and rotating as needed to avoid burning, until dough is lightly charred and cheese is melted, about 8 to 10 minutes.
Transfer the pizza to a cutting board, top with half of the basil leaves, and half of the sun-dried tomatoes, and serve. Repeat to make a second pizza.

GRILLED ZUCCHINI

Grilled Zucchini image

Naturally suited to grilling, zucchini is both juicy and mild, which means it stays moist even when it's hit with fire, and it soaks up the smoky flavors of the grill in the short time it cooks. Maximize surface area - and convenience - by cutting the zucchini into sturdy planks, which cook through quickly without slipping through the grates while still retaining some texture. Brush them with olive oil, season enthusiastically with salt and pepper and grill until crisp-tender to enjoy them as a simple side, tossed into a salad or tucked into sandwiches. If you'd like to show them off, arrange them over some ricotta, then dot with herbs, capers and lemon and serve with grilled bread for an easy seasonal supper. The best summer recipes allow you to embrace technique but customize at whim.

Provided by Alexa Weibel

Categories easy, weekday, vegetables, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

3 large zucchini (about 8 ounces each), cut lengthwise into 1/2-inch planks
Extra-virgin olive oil, as needed
Coarse salt and freshly ground black pepper
1 cup fresh ricotta (optional)
Fresh basil leaves (or other tender herbs, such as dill, mint or oregano), chopped capers and lemon, for garnish (optional)

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.