Grilled Steak And Zucchini Recipes

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EASY GRILLED ZUCCHINI



Easy Grilled Zucchini image

Great summer vegetable to go along side your burgers.

Provided by Jodi

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 20m

Yield 4

Number Of Ingredients 3

1 tablespoon olive oil
3 zucchinis, sliced 1/4-inch thick, lengthwise
1 tablespoon grill seasoning

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Drizzle zucchini slices on both sides with olive oil and season with grill seasoning.
  • Grill zucchinis on preheated grill until tender, 3 to 4 minutes per side.

Nutrition Facts : Calories 57.8 calories, Carbohydrate 5.7 g, Fat 3.7 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 380.8 mg, Sugar 2.6 g

GRILLED ZUCCHINI



Grilled Zucchini image

A grilling recipe that is easy to prepare, tasty as a appetizer or a side dish.

Provided by Garry Glazebrook

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 20m

Yield 6

Number Of Ingredients 7

⅓ cup extra-virgin olive oil
1 teaspoon sea salt
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
½ teaspoon ground black pepper
6 small zucchini, sliced lengthwise into 1/4-inch thick strips
3 tablespoons balsamic vinegar

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.

Nutrition Facts : Calories 138.1 calories, Carbohydrate 5.6 g, Fat 12.7 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 307.4 mg, Sugar 3.2 g

GRILLED STEAK, ZUCCHINI AND MONTEREY JACK QUESADILLAS



Grilled Steak, Zucchini and Monterey Jack Quesadillas image

Hit skirt steak with a quick citrus marinade before grilling and slicing it for this quesadilla.

Provided by Food Network Kitchen

Time 50m

Yield 4

Number Of Ingredients 12

1/4 teaspoon ground cumin
1 clove garlic, minced
Juice of 1/2 lime
Juice of 1/2 orange
Kosher salt and freshly ground black pepper
8 ounces cleaned and trimmed skirt steak
Olive oil, for oiling the grill grates and zucchini
2 medium zucchini, sliced lengthwise about 1/3 inch thick
Four 10-inch (burrito size) flour tortillas
2 cups shredded Monterey Jack
2 tablespoons unsalted butter
Chopped scallions, sour cream, guacamole and salsa, for serving

Steps:

  • Prepare a grill for medium heat.
  • Whisk together the cumin, garlic, lime juice, orange juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl and add the steak. Mix well to coat and let marinate for 10 minutes.
  • Lightly oil the grill grates and cook the steak, flipping once, until medium rare, 2 to 6 minutes per side depending on the thickness. Remove the steak to a cutting board and let rest 5 minutes. Slice the steak against the grain and then into bite-size pieces.
  • Lightly brush the zucchini with oil and grill, flipping as needed, until tender and lightly charred, 4 to 6 minutes. Season with salt and pepper. Cut into bite-size chunks and set aside to cool slightly.
  • Lay a tortilla on a work surface and sprinkle evenly with 1/2 cup of the cheese. Arrange one-quarter of both the steak and zucchini on top of the cheese. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas, cheese, steak and zucchini.
  • Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Add a quesadilla and cook, flipping once, until golden brown on both sides and the cheese is melted, about 3 minutes per side. Remove to a cutting board and repeat with the remaining butter and quesadillas.
  • Cut the quesadillas into triangles and serve with the chopped scallions, sour cream, guacamole and salsa.

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