Grilled Zucchini Mint Gremalata Recipes

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GRILLED ZUCCHINI WEDGES WITH MINT



Grilled Zucchini Wedges With Mint image

A great summer side dish to make when you are grilling meat.

Provided by Deborah Mele

Categories     Vegetables - Zucchini

Time 17m

Number Of Ingredients 8

4 Medium Zucchini
1/3 Cup Olive Oil
1/2 Teaspoon Salt
1/2 Teaspoon Ground Pepper
1/2 Teaspoon Dried Oregano
1 Large Garlic Clove, Peeled & Minced
Pinch of Chili Flakes
3 Tablespoons Coarsely Chopped Fresh Mint

Steps:

  • Cut the zucchini lengthwise into four wedges.
  • Mix the olive oil, salt, pepper, oregano, garlic, and chili flakes in a bowl than add the zucchini wedges and toss to coat.
  • Heat up the grill and once the coals are ready cook the zucchini turning every so often until fork tender.
  • Arrange the zucchini in a platter and scatter the fresh mint on top.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 194 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2 cups, Sodium 273 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

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 LAMB CHOPS WITH MINT GREMOLATA



Grilled Lamb Chops with Mint Gremolata image

This delicious dinner recipe is courtesy of "The Martha Stewart Show" TV kitchen.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 11

12 rib lamb chops, rib ends frenched
1/2 teaspoon coarse salt
Freshly ground black pepper
Extra-virgin olive oil
3/4 cup fresh mint, roughly chopped
1 tablespoon freshly grated lemon zest, (from 1 lemon)
1 tablespoon freshly squeezed lemon juice
2 tablespoons toasted pine nuts
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

  • Preheat a cast-iron grill pan over high heat.
  • Prepare the gremolata: In a small food processor, combine mint, lemon zest, lemon juice, pine nuts, salt, pepper, and 1 tablespoon oil. Pulse until the mixture is roughly chopped and combined. While continuing to pulse, add the remaining 3 tablespoons oil. The mixture should remain somewhat coarse.
  • Prepare the lamb chops: Coat both sides of the chops with oil and season with salt and pepper. Place chops on grill pan, cooking 2 to 3 minutes per side for medium rare. Remove the chops and serve with a dollop of gremolata.

GRILLED ZUCCHINI SPEARS WITH MINT



Grilled Zucchini Spears with Mint image

Mint brightens up this ubiquitous summer zucchini and lends an extra touch of garden-fresh flavor. The side dish is gluten-free and takes under 30 minutes to prepare.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 15m

Number Of Ingredients 5

2 large zucchini, halved and cut into spears
Extra-virgin olive oil, for drizzling
Coarse salt and freshly ground pepper
1 to 2 tablespoons small mint leaves
Garnish: mint sprigs

Steps:

  • Heat grill to high. Drizzle zucchini with oil, and season with salt and pepper. Grill zucchini, turning often, until cooked through, 4 to 6 minutes. Transfer to a platter. Drizzle with oil, and sprinkle with mint leaves. Garnish with mint sprigs.

PAN-ROASTED ZUCCHINI WITH CILANTRO-MINT GREMOLATA



Pan-Roasted Zucchini With Cilantro-Mint Gremolata image

Provided by Marian Burros

Categories     quick, weekday, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 10

6 slender zucchini, halved lengthwise
Coarse salt to taste
3 tablespoons chopped cilantro leaves
3 tablespoons chopped mint leaves
1/2 clove garlic, finely chopped
Finely chopped zest of 1 lemon
Freshly ground black pepper
1 tablespoon olive oil
3 tablespoons dry bread crumbs
Extra virgin olive oil for drizzling, if desired

Steps:

  • Put zucchini, cut sides up, on a plate and sprinkle lightly with salt. Set aside for 15 to 20 minutes.
  • Put cilantro in a small bowl with mint, garlic, lemon zest, and salt and pepper to taste. Toss with fingertips to evenly disperse; set aside.
  • Pour olive oil in a sauté pan large enough to hold zucchini in a single layer. Pat zucchini dry with paper towels and season lightly with pepper. Heat oil over medium-low. Add zucchini to pan, cut sides down, and cook until they are slightly soft but still hold their shape, as little as 5 minutes, adjusting heat if necessary to maintain a light golden color.
  • Arrange zucchini on serving plate, browned sides up. Serve warm or at room temperature. Just before serving toss bread crumbs with cilantro-mint mixture and scatter over zucchini. Drizzle with additional extra virgin olive oil, if desired.

Nutrition Facts : @context http, Calories 99, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 510 milligrams, Sugar 5 grams

PAN-ROASTED ZUCCHINI WITH FRESH HERB GREMOLATA



Pan-Roasted Zucchini With Fresh Herb Gremolata image

A simple yet glorious dish for those abundant summer squash! I really prefer parsley with the fresh lemon zest, rather than the cilantro-mint combo.. feel free to use your favorite herbs. This dish can be panfried -or- cooked on the grill. Enjoy! Adapted from "Simple Pleasures" by Alfred Portale and Andrew Friedman.

Provided by BecR2400

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons chopped mint leaves (optional)
3 tablespoons chopped cilantro leaves
1/2 garlic clove, peeled and finely chopped
1 lemon, zest of, finely chopped
coarse salt
fresh ground black pepper
6 slender green zucchini, halved lengthwise
3 tablespoons olive oil
3 tablespoons dry breadcrumbs

Steps:

  • Put the mint in a small bowl and add the cilantro, garlic, lemon zest and salt to taste. Add pepper to taste and toss with your fingertips, ensuring that the lemon zest and garlic are evenly dispersed. Set aside.
  • Put the zucchini, cut side up, on a plate and sprinkle with 1/4 teaspoon salt. Set aside for 15 to 20 minutes.
  • PAN METHOD: Pour olive oil into a saute pan large enough to hold the zucchini in a single layer. (Or cook zucchini in two batches.) Pat zucchini dry with paper towels and season lightly with pepper. Heat oil over medium-low heat. Add zucchini to the pan, cut side down, and cook until they are slightly soft but still holding their shape, as little as 5 minutes, adjusting heat if necessary to maintain a light golden color.
  • GRILL METHOD: With your hands, coat the zucchini thoroughly on all sides with olive oil. Grill over medium-high heat for about 5-6 minutes total, flipping midway, until slightly soft and light golden in color.
  • Arrange the zucchini on a serving plate, cut side up. Serve while still warm or let cool to room temperature. Just before serving, toss the bread crumbs with the cilantro mint gremolata and scatter it over the zucchini.

Nutrition Facts : Calories 106.8, Fat 7.6, SaturatedFat 1.1, Sodium 40.8, Carbohydrate 8.6, Fiber 2.1, Sugar 5.1, Protein 2.9

GRILLED ZUCCHINI WITH BLACK OLIVES AND MINT



Grilled Zucchini with Black Olives and Mint image

Categories     Herb     Olive     Vegetable     Side     Fourth of July     Picnic     Quick & Easy     Wheat/Gluten-Free     Backyard BBQ     Mint     Zucchini     Summer     Grill     Grill/Barbecue     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 as a side dish

Number Of Ingredients 5

7 Kalamata or other brine-cured black olives (about 1/4 cup)
1 1/2 pounds zucchini (about 3 large)
1 tablespoon olive oil
3 tablespoons coarsely chopped fresh mint leaves
1 1/2 teaspoons fresh lemon juice

Steps:

  • Prepare grill.
  • Pit and thinly slice olives. Cut zucchini diagonally into 1/4-inch-thick slices and in a bowl toss with oil and salt and pepper to taste.
  • Grill zucchini, in batches if necessary, on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until lightly charred and just tender. (Alternatively, zucchini may be grilled in a hot well-seasoned heavy ridged grill pan over moderately high heat.) Transfer zucchini to bowl and toss with olives, mint, and lemon juice.

ZUCCHINI GREMOLATA



Zucchini Gremolata image

Categories     Side     Sauté     Quick & Easy     Zucchini     Summer     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 6

4 small zucchini (about 1 pound)
2 garlic cloves
2 bottled or canned flat anchovies
1 tablespoon olive oil
1 teaspoon lemon zest
1 tablespoon finely chopped fresh flat-leafed parsley leaves

Steps:

  • Halve zucchini lengthwise and diagonally cut into 1/2-inch-thick slices. Finely chop garlic. Pat anchovies dry and coarsely chop.
  • In a large nonstick skillet heat oil and anchovies over moderate heat, stirring, until anchovies are dissolved, 1 to 2 minutes. Add zucchini and salt and pepper to taste and cook, stirring frequently, until zucchini is crisp-tender, 5 to 7 minutes. Add garlic, zest, and parsley and cook, stirring, 1 minute.

GRILLED ZUCCHINI MINT GREMALATA



Grilled Zucchini Mint Gremalata image

Make and share this Grilled Zucchini Mint Gremalata recipe from Food.com.

Provided by weekend cooker

Categories     Vegetable

Time 11m

Yield 16 slices, 4 serving(s)

Number Of Ingredients 6

2 medium zucchini, cut diagonally into 1/2 inch pieces
1/4 cup finely chopped flat leaf parsley
1/4 cup finely chopped of fresh mint
1 1/2 tablespoons fresh lemon rind
1 tablespoon olive oil
2 minced garlic cloves

Steps:

  • Preheat grill pan over medium-high heat.
  • Combine all ingredients except zucchini in a bowl.
  • Arrange zucchini in a single layer in a pan.
  • Grill for 4 minutes, turning after 2 minutes.
  • Top evenly with ingredients in the bowl.

Nutrition Facts : Calories 53.6, Fat 3.8, SaturatedFat 0.6, Sodium 12.1, Carbohydrate 4.6, Fiber 1.8, Sugar 2.6, Protein 1.6

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