Best Spicy Grilled Zucchini Recipes

SPICY LAMB SAUSAGE WITH GRILLED ONIONS AND ZUCCHINI

Steps:

• To make the sausage, put ground lamb in a mixing bowl. Using a spice mill or mortar and pestle, grind cumin, coriander, black pepper and allspice. Add to lamb, along with salt, cayenne, cinnamon, paprika and garlic. Mix well with hands to incorporate. Fry a little piece of the mixture in a small skillet. Taste for seasoning and adjust salt if necessary. Mix again and refrigerate at least 2 hours or, preferably, overnight. Form mixture into 24 two-ounce patties.
• To make the vinaigrette, grind cumin, coriander and caraway. Combine with paprika and a good pinch of cayenne in a small bowl. Add garlic, vinegar, lemon juice and salt. Whisk in olive oil.
• Light a charcoal grill or use a grill pan. The heat should be moderate. Grill sausages, in batches if necessary, for about 2 minutes per side, until just done. Keep warm. Paint onion slices with a little olive oil, season with salt and pepper, and grill until softened slightly, about 2 minutes per side. Repeat with zucchini. Keep at room temperature.
• Line a large platter with lettuce leaves and pile sausages in the middle. Arrange onions and zucchini around the platter. Salt the tomatoes and distribute. Whisk the vinaigrette, then drizzle over everything. Sprinkle with cilantro and mint, and serve with warm pita breads, if desired.

GRILLED PORK CHOPS WITH SPICY ZUCCHINI-PINEAPPLE SALSA

Steps:

• Place the pork chops into a glass baking dish or bowl and pour the chilled Base Brine over top. Cover with plastic wrap and refrigerate for 8 hours or overnight.
• About an hour before serving, make the salsa. Combine the pineapple, zucchini, mint, olive oil, chardonnay, shallots, jalapenos, ginger and some salt and pepper in a mixing bowl. Let marinate 1 hour. (This is best if allowed to marinate for 1 hour, but you can also serve it straight away if necessary.)
• When ready to cook the pork, prepare a grill for medium-high heat. Remove the pork chops from the brine, pat dry and allow to sit out while the grill is preheating.
• Season the pork chops on all sides with salt and pepper. Place onto the hot grill and cook until the internal temperature registers 145 degrees F on a meat thermometer, 7 to 8 minutes per side for medium. Allow the pork chops to rest for 5 minutes before serving topped with the salsa.
• Combine the brown sugar, salt, peppercorns, garlic, thyme, rosemary, bay leaf and 8 cups (2 quarts) water in a large stockpot and heat just to dissolve the salt and sugar. Chill thoroughly before using.

SWEET AND SPICY HONEY GRILLED PORK CHOPS WITH ASPARAGUS BELL PEPPER AND ZUCCHINI STIR FRY

Steps:

• Preheat oven to 350 degrees. Place chiliies and 2 garlic cloves in small baking dish. Sppon 1 tablespoon olive oil over run to coat. Roast until chilies and garlic are very soft turning once about 40 minutes. Cool. Puree mixture in processor. Whisk puree 4 tablespoons olive oil soy sauce dijon mustard honey oriental seasme oil rosemary and lemon peel in medium bowl to blend. Place pork chops in 13 by 9 by 2 inch glass baking dish. Pour marinade over pork chops and run to coat. Cover and refrigerate 1 hour turning occasionally. Cook asparagus in medium pot of boiling slated water until crisp and tender about 1 minute drain transfer asparagus to bowl of ice water to cool drain. Prepare barbecue medium high heat or preheat broiler. Remove pork chops from marinade. Sprinkle with slat and pepper and grill or broil pork chops until no longer pink in center about 5 minutes per side. Transfer pork chops to platter. Tent with foil to keep warm while preparing vegetables. Heat remaining 2 tablespoons oil in heavy large skillet over medium heat add minced garlic suate until golden about 1 minute. Add zucchini yellow squash and red bell pepper same until vegetables are crisp tender about 2 minutes. add asparagus saute until heated through about 1 minute longer. Season to taste with salt and pepper. Arrange vegetables around pork and serve.

SWEET AND SPICY HONEY-GRILLED PORK CHOPS WITH ASPARAGUS, BELL PEPPERS, AND ZUCCHINI STIR-FRY

Steps:

• Preheat oven to 350 degrees. Place chilies and 2 garlic cloves in small baking dish. Spoon 1 tablespoon olive oil over, turn to coat. Roast until chilies and garlic are very soft, turning once about 45 minutes. Cool. Puree mixture in processor. Whisk puree, 4 tablespoons olive oil, soy sauce, dijon mustard, honey, oriental sesame oil, rosemary and lemon peel in medium bowl to blend. Place pork chops in 13x9x2 inch glass baking dish. Pour marinade over pork chops and turn to coat. Cover and refrigerate 1 hour, turning occasionally. Cook asparagus in medium pot of boiling salted water until crisp-tender about 1 minute. Drain. Transfer asparagus to bowl of ice water, cool, drain Prepare barbecue (medium-high heat) or preheat broiler. Remove pork chops from marinade. Grill or broil pork chops until no longer pink in center about 5 minutes per side. Transfer pork chops to platter. Tent foil to keep warm while preparing vegetables. Heat remaining 2 tablespoons oil in heavy large skillet over medium high heat. Add minced garlic, saute until golden. Add zucchini, yellow squash and re bell pepper, saute until vegetables are crisp-tender about 2 minutes. Add asparagus, saute until asparagus is heated through about 1 minute longer. Season to taste with slat and pepper.Arrange vegetables around pork and serve.

SWEET AND SPICY HONEY-GRILLED PORK CHOPS WITH ASPARAGUS, BELL PEPPER AND ZUCCHINI STIR-FRY

Steps:

• Pre-heat oven to 350 Place chilies and 2 garlic cloves in small baking dish. Spoon 1 tablespoon olive oil over, turn to coat. Roast until chilies and garlic are very soft, turning once, about 40 minutes. Cool. Puree mixture in processor. Whisk puree, 4 tablespoons olive oil, soy sauce, dijon mustard, honey, oriental sesame oil, rosemary and lemon peel in medium bowl to blend. Place pork chops in 13x9x2 inch glass baking dish. Pour marinade over pork chops and turn to coat. Cover and refrigerate 1 hour turning occasionally. Cook asparagus in medium pot of boiling salted water until crisp-tender, about 1 minute. Drain. Transfer asparagus to bowl of ice water, cool, drain. Prepare barbecue (medium-high heat) or preheat broiler. Remove pork chops from marinade. Sprinkle with salt and pepper. Grill or broil pork chops until no longer pink in center, about 5 minutes per side. Transfer pork chops to platter. Tent with foil to keep warm while preparing vegetables. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add minced garlic, saute until golden, about 1 minute. Add zucchini, yellow squash and red bell pepper, saute until vegetables are crisp-tender, about 2 minutes. Add asparagus, saute until asparagus are heated through, about 1 minute longer. Season to taste with salt and pepper. Arrange vegetables around pork and serve

SPICY GRILLED ZUCCHINI

Steps:

• Prepare a medium-hot grill. Season the zucchini with salt and pepper, and toss with the olive oil. Grill on each side until the slices are tender and there are light marks on the sides. Transfer to a platter, and sprinkle with the red pepper flakes and the herbs. Douse with lemon juice if desired, and serve.