Grilled Zucchini Two Ways

Zucchini always makes a good side dish for any meal you are preparing.  It is readily available all times of the year and quick and easy to fix.  Grilling this vegetable is one of the ways I like to fix it and I have provided two recipes that are good.

Grilled Zucchini Two Ways

Zucchini with Lemon Juice and Thyme

  • 2 lbs. yellow and green zucchini, sliced into fourths lengthwise
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. white wine vinegar
  • 1 tbsp. fresh garlic, minced
  • 2 tsp. fresh thyme, chopped
  • 1/3 cup olive oil
  • salt and pepper to taste

Combine all of the ingredients and marinate for 3 hours or up to a day.  Set aside a little of the marinade to drizzle on after it has cooked.

Preheat the grill for 15 minutes and cook, covered on high, for 15 minutes or so, turning once.  Remove from the grill, drizzle with reserved marinade and sprinkle with grated Parmesan cheese.

Recipe by cooking with aunt juju


Grilled Zucchini Two Ways

Zucchini with Balsamic Vinegar and Mint

  • 1/4 cup olive oil
  • 3 garlic cloves, minced
  • 4 zucchini, cut in half lengthwise
  • salt and pepper to taste
  • 2 tbsp. balsamic vinegar
  • 1/3 cup fresh mint, chopped

Heat the oil and garlic in a small saucepan over low heat, about 2 minutes. You can buy garlic oil from King Arthur Flour and I am sure some stores carry it and you will not have to go through this small step.

Preheat the grill on high for 15 minutes.  Brush the zucchini with some of the garlic oil (save the rest) and season to taste with salt and pepper.  Grill the zucchini, skin side down, turning once.  The time will depend on the size of the zucchini and how you like this vegetable cooked.  On my electric grill I allow 15 minutes or so.

Cut each zucchini half into 2 or 3 pieces and place in a bowl.  Add the vinegar, mint and the remaining garlic oil.  Serve warm or at room temperature.

You could also add some feta cheese crumbles and toasted pine nuts

Recipe by cooking with aunt juju

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