Zucchini – straightforward technique!, grilled

At a glance

What stands out: Try grilled zucchini as a straightforward and rich side! It’s evenly done in ten minutes and you won’t believe how good it is.

How long it takes: 15 minutes
Equipment you’ll need: sharp knife, grill
Servings: 4

Long planks of seasoned zucchini, grilled to perfection, are about the easiest thing in the world to make. We just love how plain ordinary zucchini squash turns into a buttery-tasting delight. And did we mention that it’s straightforward? Yes, we guess we may have.

How To Grill Zucchini

Preheat the grill. We usually grill zucchini over medium heat, 350 to 400°F. Since zucchini is a side dish, we often grill Italian marinated chicken or marinated flank steak along with it.

Slice the zucchini. Use medium-sized zucchini, sliced lengthwise. You can definitely slice the zucchini crosswise instead, but it means a lot more flipping on the grill. You don’t have to peel the zucchini because the skin is tender and edible.

Season the zucchini. Brush both sides of the zucchini planks with olive oil and sprinkle with seasonings. We keep it simple with dried oregano, salt, and pepper but feel free to add your own special touch.

Grill. We like to grill the zucchini slices about five minutes per side, so they get tender with nice grill marks, but aren’t falling apart.

Grilling Tip

If you’re grilling steak or chicken, wait until it’s almost done before you put the zucchini on. The zucchini is best served right off the grill.

How to Cut Zucchini To Grill

It depends on the size of your zucchini and how you like it. For this recipe, thin horizontal slices work best (from stem to end). If your zucchini are quite small, just cut them in half horizontally. Circles of zucchini are fine, too, but there will be more of them to flip. We would do circles or chunks in a grill basket because it’s much easier.

Ways to change it

• Try different seasonings. Consider dried red pepper flakes, garlic, fresh or dried herbs (basil, oregano, parsley, chives, dill, cilantro, thyme).
• Add a sauce or other flavor enhancement. Serve grilled zucchini with yum yum sauce or bang bang sauce. Boy, is that good! Drizzle the grilled slices with balsamic vinegar, or even better, a balsamic reduction. Another idea is to add a squeeze of fresh lemon juice or lemon zest. Garnish with a sprinkle of crunchy savory granola, Parmesan cheese, more fresh herbs, or capers.
• Substitute any tender-skinned summer squash. Use yellow summer squash or another squash variety instead of zucchini, or combine two or more. We love grilled vegetable salad with zucchini, summer squash, mushrooms and onions.
• Cook them inside. You can use a grill pan on the stove with good results or make these lovely sautéed summer squash and zucchini ribbons in a skillet. We also love simple sautéed zucchini.
• Make grilled zucchini packets. For straightforward cleanup, try grilling zucchini in foil packets. Simply place the zucchini on double sheets of foil, brush with olive oil, sprinkle with seasonings, and seal the packets. Grill for 15 minutes or until desired tenderness. You won’t get the grill marks or quite the same flavor, but it’s another way to do it.

Keeping leftovers

Grilled zucchini is best eaten right away. If you do have leftovers, cover and refrigerate for up to two days. Reheat gently in the microwave. The texture will be somewhat softer but the taste is still excellent.

Leftover Love

Have grilled zucchini left over? Dice it up along with a couple of tomatoes. Cook up your favorite pasta, reserving a half cup of cooking water before draining. Add the zucchini and tomatoes to the pot along with a splash of olive oil and a pinch of red pepper flakes, stirring until they are heated. Add the pasta back to the pan, along with shredded Parmesan cheese, and a little of the cooking water to make it a bit saucy. Serve as a rich side dish.

Grilled Portobello Mushrooms (stuffed option!)

• Yield: 4
• Prep: 5 minutes
• Cook: 10 minutes
• Total: 15 minutes

Ingredients

• 3 medium-sized zucchini
• 1 to 2 tablespoons olive oil
• ½ teaspoon dried oregano (or 1 ½ teaspoons fresh oregano)
• ½ teaspoon kosher salt
• ¼ teaspoon coarse ground black pepper

Method

1. Preheat grill to medium heat (350-400ºF).
2. Slice zucchini from top to bottom into quarter-inch slices, about 3 to 4 slices, depending on size of zucchini.
3. Brush olive oil on both sides and sprinkle with salt, pepper, and oregano.
4. Grill for 5 minutes, flip, and grill for another 4 to 5 minutes or until desired tenderness is achieved. Best served immediately.

Notes

Substitutions: Use any tender-skinned summer squash, such as yellow summer squash instead of zucchini, or combine a couple of varieties.

Stovetop method: You can use a grill pan on the stove with good results or make straightforward sautéed zucchini.

Storage: Grilled zucchini is best eaten right away. Store leftovers in a covered container and refrigerate for up to two days. Reheat gently in the microwave. The texture will be somewhat softer but the taste is still excellent.