Best Grilled Zucchini With Sea Salt Recipes
GRILLED ZUCCHINI
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
Categories Side Dish
Time 15m
Number Of Ingredients 7
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
A grilling recipe that is easy to prepare, tasty as a appetizer or a side dish.
Provided by Garry Glazebrook
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 20m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 5.6 g, Fat 12.7 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 307.4 mg, Sugar 3.2 g
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.
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 WITH SEA SALT
Make and share this Grilled Zucchini With Sea Salt recipe from Food.com.
Provided by weekend cooker
Categories Vegetable
Time 11m
Yield 16 slices, 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat grill pan over medium-high heat.
- Combine all the ingredients in a bowl, toss well to coat.
- Arrange zucchini in a single layer in a pan, and grill for 4 minutes, turning after 2 minutes.
GRILLED ZUCCHINI
The perfect accompaniment to grilled fish, chicken or meat. Try cooked bell peppers, mushrooms and onions over the coals, too.
Provided by Deborah Serangeli
Yield Serves 4
Number Of Ingredients 5
Steps:
- Prepare barbecue (medium-high heat) or preheat broiler. Brush zucchini with olive oil. Sprinkle both sides of zucchini with oregano, garlic and rosemary. Season zucchini slices generously with salt and pepper. Grill or broil until zucchini is tender, about 4 minutes per side.
GRILLED ZUCCHINI
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
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.
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