Thursday, September 12, 2013

Grilled Zucchini with Herbs - Video Recipe

Zucchini is a veggie that cooks great on a grill. Sometimes referred to as Italian squash were this variety was developed, zucchini is actually closer related to a cucumber or melon.


And is a perfect size for quick grilling. It only takes five minutes or so, depending how hot your grill is. It's also quick to get ready. All I do is slice the zucchini lengthwise, make a few cuts into the flesh, rub on some olive oil, season with salt and pepper, then finish by sprinkling on your favorite dried or fresh chopped herbs.


I like to grill potato slices beside my hamburger, but sometimes I mix it up with fresh grilled veggies -- this is an especially lighter way to go if your reducing carbs. You can cook zucchini well done and mushy, or lightly, leaving a little crunch in. And I've cooked it simply with just oil, salt and pepper. (At the end of this post under Hindsight I have an easy oven method for my visitors without an outdoor grill.)


Zucchini is a cheaper priced veggie. It tastes closest to yellow neck squash. I especially like the extra smokiness you get with grilling. So check out my stop motion video below and see how easy it is to do.

Grilled Zucchini - VIDEO
  Play it here, video runs 2 minutes, 22 seconds.

My YouTube video link for viewing or embedding, just click here

Ingredients (serves about 3-5)
  • 2-4 zucchini - cut in half, lengthwise.
  • 2 teaspoons of olive oil - or your favorite cooking spray. Use as little as you want. It's okay to brush (or rub) on oil for a light coating. Leave out oil for a low-cal version, it will still cook up fine.
  • 1 tablespoon each of favorite herb - roughly chopped. I used basil, oregano and sage.
  • (or 1 tablespoon total of dried herbs - any favorite or herb blend)
  • Salt and pepper to taste.


Directions
If you are using a charcoal or wood burning outdoor grill then get it going first.

Slice zucchini in half, lengthwise. Make a few small slices into the flesh - not too deep, just a quarter of an inch or so. This will speed up the cooking and holds in some of the herbs and oil.


Lightly coat the zucchini halves with oil. You can just spray with oil, or brush on some oil, or even use your fingers and rub on the oil. (For a low-calorie version leave out the oil - the zucchini grills fine and still tastes great.)


Add some salt and pepper to taste.


 Roughly chop fresh herbs and mix together. If you are using dried herbs you can add them one at a time or premix them. Top the zucchini with herbs.


Now time to grill the zucchini. I have a cheap patio gas grill. I like to use a low/medium heat so it's easier control the charring. I usually cook the outside of the of the zucchini first for 3-5 minutes until the edges brown.


Next I turn them over and finish the grilling until the oiled skin starts to brown. It's up to you how much browning you want. The green skin will brown while the whiter inside just gets grill marks. It's ready when soft to the touch with tongs or spatula - about 5-8 minutes total, depending how hot the grill is.

If you have a charcoal grill then keep the zucchini on the edge of the fire for more control. You will have to babysit the veggies to keep them from becoming totally burnt.

Ready to eat right off the grill.

Hindsight
If you don't have an outdoor grill, it's easy enough to do in the oven. Just follow the directions above and finish in a 350 degree oven for about 30 minutes. You can bake the zucchini a little longer to desired tenderness.

Kick it up a notch  with a sprinkling of cheese during the last 5 minutes of baking.

You can leave off the oil for low-cal fare. 

1 comment:

Dinahsoar said...

I adore zucchini and they did great in our garden this summer, so I got my fill. Your grilled zukes look delish. We also grew butternut squash this year and it did very well. It is quite expensive in TN where I live so growing it is the way to go. Squash--can you really ever have 'too much' of it?

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