Grilled Herbed Zucchini Halves Recipes

GRILLED ZUCCHINI ROLLS WITH HERBS AND CHEESE

Steps:

• Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
• In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
• Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

GRILLED ZUCCHINI

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips.
• Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.

GRILLED ZUCCHINI AND HERB PIZZA

Steps:

• For the dough: Put the water and sugar in the bowl of a stand mixer and sprinkle the yeast on top; let rest until the mixture bubbles, about 5 to 10 minutes. Meanwhile, whisk together the flour and salt in a large bowl to break up any lumps. When the yeast is ready, add the flour mixture and olive oil and mix, using dough hook, on the lowest speed until the dough looks shredded, about 1 to 2 minutes. Increase the speed to medium and continue to mix until the dough is smooth and very elastic, (you should be able to stretch it 2 to 3 inches without breaking), about 6 to 10 minutes.
• Turn the dough out of the mixer, form it into a ball, and put into a large, oiled mixing bowl. Turn to coat the dough in the oil then cover with a clean, damp dishtowel, and let rest in a warm place until it doubles in size, about 30 to 45 minutes. (Alternatively, refrigerate the dough and let rise 12 to 24 hours before using.) Punch the dough down and shape as desired.
• For the zucchini: Heat the grill to medium-high (about 375 degrees F) and rub the grate with a towel dipped in oil. Add 2 tablespoons olive oil and the zucchini to a large bowl and toss to coat. Grill the zucchini, covered, turning rarely, until tender and charred, 5 to 7 minutes.
• Transfer the cooked zucchini to a bowl and add the red wine vinegar, and red pepper flakes. Season with the salt and pepper, to taste, and toss to coat. Set aside until ready to use.
• For the pizza: Heat the grill to medium-high (about 375 degrees F) and rub the grate with a towel dipped in oil.
• Oil your hands, put half of the dough (about 1 pound) on a piece of parchment paper, and press the dough into a rectangle about 1/4-inch thick. Drizzle the dough with oil. Lay the dough, oiled side down, on the grill and remove the parchment paper. Grill the dough until golden brown, toasted, and grill marks form on the bottom, about 2 to 3 minutes. Flip the dough, brush with 1 tablespoon oil and top with half of the mozzarella. Cover with half of the zucchini and half of the goat cheese. Close the grill, checking and rotating as needed to avoid burning, until dough is lightly charred and cheese is melted, about 8 to 10 minutes.
• Transfer the pizza to a cutting board, top with half of the basil leaves, and half of the sun-dried tomatoes, and serve. Repeat to make a second pizza.

PAN-GRILLED ZUCCHINI

Steps:

• Toss the zucchini pieces with olive oil in a bowl until evenly coated. Add rosemary, salt, garlic powder, and pepper, and toss again.
• Heat a grill pan over medium-high heat. Spray with cooking spray.
• Grill the zucchini, one side at a time, until soft and with the desired amount of grill lines, 4 to 5 minutes per side. Work in batches if needed, spraying the pan with more cooking spray between batches.

HERBED GOAT CHEESE AND ZUCCHINI ROLLS

Steps:

• Heat a grill or grill pan over medium-high heat. Combine zucchini, olive oil, salt, and pepper in a small bowl; toss to combine. Grill until lightly browned and tender.
• Roll goat cheese in chopped parsley; slice into 8 rounds. Cut rolls in half; spread the bottom halves with olive tapenade, if using. Layer with grilled zucchini, lettuce, and herbed goat cheese; top with other roll half.

GRILLED HERBED ZUCCHINI HALVES

Steps:

• In a medium bowl, add the red wine vinegar and the shallots.
• Slowly whisk in the olive oil until it is thoroughly combined.
• Add the lemon rind, thyme, oregano, rosemary, and mint; mix well.
• In a pot, bring the water to a boil.
• Add the salt and the zucchini and simmer for 3 to 4 minutes.
• Remove the zucchini from the water and allow it to cool.
• Slice the zucchini in half lengthwise.
• Coat the zucchini with the vinaigrette mixture.
• Cover and refrigerate for 1 hour.
• Preheat the grill or an oven broiler.
• Set the zucchini on the grill or beneath the broiler.
• You are only trying to reheat the zucchini, so do not let them stay on the grill or in the broiler for more than 3 to 5 minutes.
• Serve immediately.
• Exchanges Per Serving: 1/2 Vegetable, 2 Fat.