Grilled Zucchini Wedges With Mint Recipes

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GRILLED ZUCCHINI WITH TOMATOES AND MINT



Grilled Zucchini with Tomatoes and Mint image

Grilled zucchini planks are served with a fresh tomato and mint topping in this easy side dish recipe.

Provided by VirginiaWillis

Categories     Grilled Zucchini

Time 15m

Yield 4

Number Of Ingredients 8

3 medium zucchini
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
8 ounces cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon chopped fresh mint

Steps:

  • Preheat an outdoor grill to high heat and lightly oil grate.
  • Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
  • Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
  • Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.

Nutrition Facts : Calories 96.9 calories, Carbohydrate 7.7 g, Fat 7.2 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 141.8 mg

GRILLED BREADED ZUCCHINI WEDGES



Grilled Breaded Zucchini Wedges image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 1/2 cups panko breadcrumbs
1 teaspoon chopped fresh thyme leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt
1/2 cup Greek yogurt
1/4 cup milk
2 medium zucchini, each cut lengthwise into 6 wedges
Nonstick cooking spray
Freshly ground black pepper
Lemon wedges, for serving

Steps:

  • Preheat a grill or grill pan for cooking over medium-high heat until hot, about 15 minutes.
  • Mix the panko, thyme, pepper flakes and 1 teaspoon of salt in a medium bowl.
  • Mix the yogurt and milk in a medium bowl. Dip the zucchini wedges in the yogurt sauce, then dredge in the panko. Spray the zucchini sticks with nonstick cooking spray and grill over medium-high heat until the zucchini is nicely marked and tender, about 5 minutes per side. Season with kosher salt and freshly ground black pepper. Serve with lemon wedges.

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.

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