Grilled Lemon Garlic Zucchini Recipes

GRILLED ZUCCHINI WITH YUMMY LEMON SALT

Steps:

• Lop off the tops and bottoms of the zucchini and quarter them lengthwise. Place in a very large resealable plastic bag (or two regular-size bags). Drizzle in the olive oil, then add 1 teaspoon salt,1 teaspoon pepper, 1 tablespoon lemon zest and the lemon juice. Seal the bag and smoosh everything around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.
• Preheat a grill to medium. Grill the zucchini, turning, until nice and tender, being careful not to burn it, 12 to 15 minutes. Remove the zucchini to a plate as it gets done.
• Pile up the rest of the lemon zest on a cutting board and sprinkle 1 tablespoon salt on top. Use a knife to chop the salt and zest together until it becomes lemon salt. Add more salt if it needs it. Sprinkle the lemon salt over the grilled zucchini.

GRILLED LEMON-GARLIC CHICKEN

Steps:

• Combine oil, lemon juice, garlic, onion powder, pepper, and salt in a large, gallon-sized, zip-top bag. Seal and shake well. Add chicken and shake again. Place in the refrigerator to marinate for at least 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place the chicken on the grill over indirect heat, baste with marinade, and cover. Grill for 10 minutes. Baste again, then turn over and baste the other side. Cover and continue to grill until no longer pink in the centers and juices run clear, about 10 minutes more.

GRILLED GARLIC PARMESAN ZUCCHINI

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cut the zucchini in half crosswise, then slice each half into 3 slices lengthwise, making 6 slices per zucchini.
• Mix the butter, garlic, and parsley in a bowl, and spread the mixture on both sides of each zucchini slice. Sprinkle one side of each slice with Parmesan cheese, and place the slices, cheese sides up, crosswise on the preheated grill to keep them from falling through.
• Grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, about 8 minutes.

GRILLED LEMON GARLIC ZUCCHINI

Steps:

• Mix first three ingredients together in shallow bowl and let them sit for around 15 minutes.
• Making sure the grill is nice and hot, dip the zucchini slices into the marinade and place them directly on the grill. Use tongs for the best results.
• Remember to flip them once you feel that one side is nicely browned.
• Cook until desired amount of tenderness is reached, or until both sides have grill marks and can be stabbed easily with a fork.
• Note: If using a smaller zucchini cut into a shape that works for your grill, you wouldn't want the slices to fall between the bars. I usually end up using ridiculously large zucchinis (diameter around 3 inches or larger).

GRILLED ZUCCHINI WITH GARLIC AND LEMON BUTTER BASTE

Steps:

• Score cut side of zucchini halves diagonally about 1/4 inch deep at 1 inch intervals.
• Melt butter with lemon juice, lemon-pepper seasoning. garlic powder, oregano, and curry powder in a small heavy saucepan. Season with salt and pepper.
• Brush seasoned butter on cut side of zucchini.
• Grill until charred (browned) on all sides and just beginning to soften, about 12 minutes.
• Arrange zucchini on grill, cut side up, and sprinkle with Parmesan cheese, close lid of barbecue and cook until cheese just softens, about 1 minute.

GRILLED ZUCCHINI WITH GARLIC AND LEMON BUTTER BASTE

Steps:

• Preheat barbecue (medium heat). Score cut side of zucchini halves diagonally about 1/4 inch deep at 1-inch intervals. Melt butter with lemon juice concentrate, lemon-pepper seasoning, garlic powder, oregano, and curry powder in heavy small saucepan. Season with salt and pepper. Brush seasoned butter on cut side of zucchini. Place zucchini on grill and cook until charred on all sides and just beginning to soften, about 12 minutes. If desired, arrange zucchini on grill, cut side up, and sprinkle with cheese; close lid of barbecue and cook until cheese just softens, about 1 minute. Transfer zucchini to platter.