Grilled Zucchini

"This is a great and simple summer recipe as I am always looking for new things to do with all the zucchini out of my garden. I actually owe this one to my good buddy Mike, as he came up with it first."
 
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photo by flagrantchicken photo by flagrantchicken
photo by flagrantchicken
photo by Greeny4444 photo by Greeny4444
photo by Chef Curt photo by Chef Curt
Ready In:
25mins
Ingredients:
6
Serves:
8
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ingredients

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directions

  • Slice the zucchini into 1/4 inch fillets - longways.
  • Mix the olive oil and all the seasonings in a one cup mixing container or small bowl.
  • Coat all of the zucchini pieces in the mixture and place on a plate to take out to the grill.
  • Make sure the grill is pre-heated and place the seasoned zucchini slices on the grilling surface.
  • Cook for 5-7 minutes on each side.
  • Note: The zucchini should be soft throughout when poked with a fork and have nice grill marks on each side when they are done. Some pieces made need to be rotated and cooked a little longer if they are on the edge of the grill or out of "the sweet spot". Now you have a great side dish, or something special to treat your vegetarian friends that you can cook along side the dogs and burgers at your next cookout or family gathering.

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Reviews

  1. kirby
    Fantastic taste! I'm no chef, so the bonus for me was that it was also very simple to make. Thanks for the recipe!
     
  2. WendyfromCali
    Wonderful flavor and simple to make. I'd probably love it even more minus the salt and with a tablespoon less oil.
     
  3. Greeny4444
    This is great! I used my stovetop grill pan to make these. After I cut them into strips, I patted some of the extra water off with a paper towel, and brushed the mixture onto one side of the zucchini, piling them criss-cross style on a plate. I then put them "mixture-side down" on the grill pan, and I brushed the other side with the seasoning while the strips were cooking. I used Recipe #92066 for the cajun seasoning, too. This was so easy and so good. I served these with Recipe #123779. Thanks for posting this recipe - and thank Mike too! ;)
     
  4. Ducky
    Loved the flavor of these. I added extra garlic and didn't use all the pepper (but it was still a detectable flavor). Everyone loved these and there were no leftovers.
     
  5. Porfavorcorona
    What a great recipe. Since living in Germany I don't have an outdoor grill, so I used a grill pan. They were gone before I could finish cooking them. I left out the pepper and salt because the cajun seasoning had enough of both. I have requests to make again tomorrow night. This will be added to my weekly rotation. Thanks for a great recipe!
     
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RECIPE SUBMITTED BY

Cooking is one of my many hobbies, right between fire spinning, model rocketry, gardening, deer hunting, and particle physics. By day I design medical devices at a small engineering research company, but the evening meal is my time to shine. My favorite cookbook to date is John Madden's guide to tailgating. It's definately a masculine cookbook (which I admit is why I bought it), but where else do you find a recipe for a whole roasted pig!?
 
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