Grilled Zucchini Spears With Mint Recipes

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GRILLED ZUCCHINI SKEWERS



Grilled Zucchini Skewers image

Provided by Giada De Laurentiis

Time 25m

Yield 14 rolls

Number Of Ingredients 5

2 medium zucchini, thinly sliced lengthwise on a mandoline
1 tablespoon olive oil
1/2 teaspoon kosher salt
4 ounces Robiola cheese, cut into 1/2-inch cubes (see Cook's Note)
4 thin slices Black Forest ham, sliced into 3/4-inch strips

Steps:

  • Preheat a grill pan over medium-high heat.
  • On a rimmed baking sheet, toss the zucchini strips with the olive oil and salt. Grill the zucchini until just soft, about 45 seconds per side. Don't worry about the grill marks at this point. Remove to a board and lay out the strips.
  • Lay the strips of zucchini on a board. Roll 1 cube of cheese in 1 strip of ham, then position the ham and cheese roll on a zucchini strip so the exposed ends of the cheese will be rolled up in the zucchini, preventing it from squeezing out. Roll the zucchini around the ham and cheese roll. Use 2 skewers to secure the roll. Repeat with the remaining ingredients, placing 2 rolls on every pair of skewers. Place the skewers back on the grill and grill until just warmed through and grill marks have formed, about 1 minute per side. Serve warm.

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.

GRILLED HALLOUMI AND MINTED ZUCCHINI SANDWICHES



Grilled Halloumi and Minted Zucchini Sandwiches image

Halloumi, a Greek cheese, has a squeaky texture and high melting point and maintains its bounce even if you grill it or sauté it to a golden crust - which is exactly what you'll do for this riff on a simple cheese sandwich. Fresh baguette, grilled zucchini and onion, the soft-crisp cheese? It is a sandwich rich and savory enough for dinner.

Provided by Sara Dickerman

Categories     easy, lunch, main course

Time 45m

Yield Serves 4

Number Of Ingredients 9

2 zucchini (about 8 ounces each), ends removed and cut lengthwise into 1/4-inch slices
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1 teaspoon kosher salt
8 ounces halloumi, sliced across the short side into 1/4-inch slices
1 small red onion
1 small garlic clove, minced
1 tablespoon chopped mint leaves
1 wide baguette

Steps:

  • Preheat a grill to medium-high and clean and oil the grate. (Or preheat a grill pan over medium-high heat.)
  • Marinate the zucchini in 1 tablespoon of the olive oil, the lemon juice and 1/2 teaspoon salt. Set aside for at least 30 minutes. In a separate dish, brush the sliced halloumi with 1 teaspoon of the olive oil. Peel the onion and cut it into 1/2-inch wedges through the core to hold each wedge together. Marinate the onion in 1 teaspoon olive oil and the remaining 1/2 teaspoon salt.
  • Grill the zucchini until it has dark grill marks and is tender. Toss immediately in a bowl with the garlic and mint; then set aside. Grill the onion wedges, turning once, until they are slightly charred on the edges and a bit softened but not totally limp. Grill the halloumi until softened and marked by the grill.
  • Slice the baguette lengthwise, leaving one side slightly attached. Brush with the remaining teaspoon of the olive oil. Cut crosswise into four even segments. Distribute the zucchini, halloumi and onions evenly among the sandwiches.

Nutrition Facts : @context http, Calories 441, UnsaturatedFat 10 grams, Carbohydrate 47 grams, Fat 21 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 10 grams, Sodium 981 milligrams, Sugar 9 grams, TransFat 0 grams

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

BALSAMIC GRILLED ZUCCHINI



Balsamic Grilled Zucchini image

A simple, easy grilled zucchini with a touch of balsamic vinegar and spices.

Provided by LashGal

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 15m

Yield 4

Number Of Ingredients 6

2 zucchinis, quartered lengthwise
2 teaspoons olive oil
½ teaspoon garlic powder
1 teaspoon Italian seasoning
1 pinch salt
2 tablespoons balsamic vinegar

Steps:

  • Preheat grill for medium-low heat and lightly oil the grate.
  • Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
  • Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately.

Nutrition Facts : Calories 37.6 calories, Carbohydrate 3.6 g, Fat 2.5 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 8 mg, Sugar 2.2 g

PARMESAN ZUCCHINI SPEARS



Parmesan Zucchini Spears image

Delicious side dish, perfect for summer when the zukes are coming in! Recipe is from Light and Tasty's June/July 2005 issue.

Provided by A Messy Cook

Categories     Vegetable

Time 20m

Yield 3 serving(s)

Number Of Ingredients 6

3 small zucchini (1 lb.)
1 teaspoon olive oil
1/2 teaspoon lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon parmesan cheese

Steps:

  • Cut zucchini into quarters lengthwise, then cut in half crosswise.
  • In large nonstick skillet, saute zucchini in olive oil over medium heat for 4 minutes.
  • Sprinkle with lemon zest, salt, and pepper; saute 4-5 minutes longer or until zucchini is crisp-tender.
  • Remove from heat, sprinkle with cheese, and serve immediately.

Nutrition Facts : Calories 40.9, Fat 2.4, SaturatedFat 0.6, Cholesterol 1.5, Sodium 131.9, Carbohydrate 3.9, Fiber 1.2, Sugar 3, Protein 2.1

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.

GRILLED BEEF SKEWERS WITH ZUCCHINI AND MINT



Grilled Beef Skewers with Zucchini and Mint image

A well-balanced dinner that's delicious any time of year, this Grilled Beef Skewers with Zucchini and Mint offers a healthy combination of whole grains, vegetables, and protein for dinner. Try to find grass-fed beef, if possible.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 10

1 cup short-grain brown rice
2 cups water
3 scallions, thinly sliced
8 ounces grass-fed sirloin steak, trimmed, cut into 1 1/2-inch cubes
2 zucchini, halved and cut into spears
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
1/2 cup fresh mint leaves
1/2 teaspoon red chile flakes
1 lime, cut into wedges, for serving

Steps:

  • Bring rice and water to a boil. Reduce heat to a simmer and cover. Cook 45 minutes, until tender. Let stand, covered, for 5 minutes. Fluff with a fork. Stir in scallions.
  • Preheat a grill pan over medium-high heat. Thread beef on skewers. Season beef and zucchini with salt and pepper and drizzle with oil. Grill, turning, until cooked through and blackened in parts, about 6 to 8 minutes. Serve over rice. Top with mint leaves and red chile flakes. Serve with lime wedges.

Nutrition Facts : Calories 275 g

PARMESAN ZUCCHINI SPEARS



Parmesan Zucchini Spears image

This fast-and-fresh side dish is courtesy of Judy Harris of Brainerd, Minnesota.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 6

3 small zucchini (1 pound)
1 teaspoon olive oil
1/2 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon grated Parmesan cheese

Steps:

  • Cut zucchini lengthwise into quarters, then cut in half widthwise. In a large nonstick skillet, cook and stir zucchini in oil over medium heat for 4 minutes. Sprinkle with lemon zest, salt and pepper. Cook and stir 4-5 minutes longer or until zucchini is crisp-tender. Remove from the heat; sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 64 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 201mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

CARAMELIZED ZUCCHINI WITH MINT



Caramelized Zucchini with Mint image

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

Yield Serves 4

Number Of Ingredients 4

2 tablespoons olive oil
1 pound zucchini, rinsed and cut into 1/3-inch-thick slices
3 tablespoons finely chopped fresh mint leaves
1 to 2 tablespoons balsamic vinegar

Steps:

  • In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it sauté the zucchini slices in batches with salt and pepper to taste for 2 minutes on each side, or until they are deep golden and tender, and stir in the mint and the vinegar to taste.

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Top Asked Questions

How to cook Zucchini on the grill?
Fire up the grill and slice your zucchini into long spears. This is the easiest side dish ever! Make sure each piece is well coated in olive oil or cooking spray and seasoned thoroughly. Zucchini cooks very quickly so make sure not to leave it too long.
How do you cook zucchini in a marinade?
The first step in this recipe is to prepare your marinade, which is a blend of olive oil, fresh lemon juice, dried herbs, garlic and seasonings. You’ll want to let your zucchini soak up the marinade for at least 20 minutes, but it’s better if you have the time to let it sit for at least 2 hours.
What to do with zucchini?
A Grill! Fire up the grill and slice your zucchini into long spears. This is the easiest side dish ever! Make sure each piece is well coated in olive oil or cooking spray and seasoned thoroughly. Zucchini cooks very quickly so make sure not to leave it too long.
How to cook zucchini for pizza?
Lay the zucchini on the cookie sheet and sprinkle with salt and pepper. In a small bow whisk together the olive oil, lemon juice, lemon peel, garlic, and oregano. Drizzle over zucchini spears. Sprinkle with parmesan cheese. Bake for 15 minutes or until lightly golden brown. To give more of a crisp edge, broil for the last 3 minutes.

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