GRILLED GARLIC PARMESAN ZUCCHINI
This is a summer favorite at my house. So easy and tasty, and complements steak, ribs, chicken or fish. By the way, these can be done in the oven under the broiler as well.
Provided by AngieItaliano
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 5.9 g, Cholesterol 31.7 mg, Fat 11.8 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 7.3 g, Sodium 229.7 mg, Sugar 2.7 g
GRILLED PARMESAN ZUCCHINI
Love veggies on the grill. I barely got any of this because it disappeared so quickly.
Provided by Ann
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium-high heat. Lightly oil a 9x12-inch foil pan with cooking spray.
- Mix butter and garlic together in a bowl.
- Lay zucchini slices in rows in the foil pan, overlapping if necessary. Brush butter on each slice and sprinkle with Parmesan cheese.
- Cook on preheated grill until cheese melts and zucchini is tender, 12 to 15 minutes.
Nutrition Facts : Calories 265 calories, Carbohydrate 6.6 g, Cholesterol 60.2 mg, Fat 23.2 g, Fiber 1.8 g, Protein 9.8 g, SaturatedFat 14.5 g, Sodium 478.3 mg, Sugar 2.8 g
GRILLED ZUCCHINI
This simple grilled zucchini will be a regular on your summer menu! Perfectly crisp-tender (not soggy!), it's a healthy and fast side dish!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- Preheat a gas or charcoal grill to high heat (400 to 450 degrees F). Trim off the ends of each zucchini and cut it lengthwise into quarters so that you have four batons per zucchini. Place on a rimmed baking sheet or on a large baking pan.
- Drizzle the zucchini with olive oil and sprinkle with Italian seasoning (if using), salt, and pepper.
- Place the zucchini on the grill so that one of the cut sides is touching the grates. Grill for 4 minutes, until clear grill marks appear.
- Flip the zucchini over onto the back (peel) side. Grill for 5 additional minutes. At this point, you can flip it to the remaining ungrilled cut side for 1 to 2 minutes if you'd like grill marks on all surfaces (we usually just serve it as is!). Transfer back to the baking sheet or to a serving platter.
- Squeeze the lemon over the top and sprinkle with Parmesan. Enjoy!
Nutrition Facts : ServingSize 1 of 4, Calories 77 kcal, Carbohydrate 7 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 2 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 4 g
GRILLED ZUCCHINI WITH PARMESAN
This grilled zucchini is great hot off the grill or at room temperature. Learn how to grill zucchini with Parmesan to add a tasty twist to this summer classic.
Provided by Cassie Johnston
Categories Side Dishes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat your grill to 450°F. Using a sharp knife or mandoline, slice the zucchini lengthwise into 1/2 inch thick strips.
- In a large bowl, mix together oil, honey, balsamic vinegar, Italian seasoning, garlic powder, and salt. Gently toss the zucchini strips in the mixture, coating evenly.
- Place the zucchini strips carefully on the grill, using tongs if needed. Reserve the balsamic mixture.
- Grill the zucchini until charred on one side, about 10 minutes. Flip the zucchini and grill the other side for about 3-4 minutes, until the zucchini is cooked but not falling apart.
- Transfer the zucchini to a platter, drizzle with the remaining balsamic mixture, and sprinkle with Parmesan cheese and fresh basil. Serve!
Nutrition Facts : Calories 129 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 321 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
GRILLED ZUCCHINI WITH PARMESAN
Grilled zucchini is one of the great food joys of summer. In this easy recipe, the crunchy, bright breadcrumbs offset the sweet, soft zucchini in the most delightful way. Serve this healthy side with grilled chicken, fish or shrimp or as part of a vegetarian summer meal. This recipe is easily doubled or tripled if you have a bumper crop of zucchini.
Provided by Liz Mervosh
Categories Healthy Grilled Squash Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Combine oil, garlic and crushed red pepper in a small skillet over low heat. Cook, stirring often, until the garlic is softened and light golden, 3 to 4 minutes. Remove from heat; let cool for 5 minutes. Stir in panko, Parmesan, thyme, lemon zest and salt.
- Preheat grill to very high (at least 500 degrees F). Oil the grill grates, using tongs to hold an oil-soaked paper towel. Place zucchini, cut-sides down, on the oiled grates; grill, uncovered, until tender-crisp, about 5 minutes per side. Flip the zucchini so they are cut-side up; spoon the panko mixture evenly on top. Grill, covered, until the topping is golden brown in spots, 2 to 3 minutes. Carefully transfer to a serving platter. Serve with lemon wedges.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 2.6 g, Cholesterol 8.6 mg, Fat 17.6 g, Fiber 1.6 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 350.5 mg, Sugar 3.9 g
SEARED ZUCCHINI WITH CRISPY PARMESAN AND BLACK PEPPER
This summery side dish is inspired by the flavors of cacio e pepe, Rome's beloved pasta dish. Zucchini or summer squash is seared in a very hot pan until golden, and while it cooks, coarsely ground black pepper is separately toasted and butter is added to brown. (Be sure to salt your zucchini just before you add it to the hot pan - not sooner - as they can release water and become mushy if salted and left to sit.) If you can, take the time to grate your own Parmesan for a lighter, almost pillowy-like consistency that melts into the butter and forms chewy-like nuggets of cheese. (This will not be a smooth, emulsified sauce.) Like many good summer dishes, this one is finished with torn basil. Serve with a side of grilled sausages or pearled couscous tossed with pesto. A tumbler of rosé would make this dinner worthy of eating outside on the back porch, dish in lap.
Provided by Colu Henry
Categories dinner, weekday, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a 12-inch cast-iron skillet over medium-high for 2 minutes. (This will help you get a good sear.) Heat the oil, and when it shimmers, salt the zucchini and add it cut-side down in one layer (you will need to do this in two batches), and cook, undisturbed, until it begins to turn golden brown, about 2 to 3 minutes. Flip and cook 2 to 3 minutes more on the other side. Remove from the pan and set aside on a serving plate; repeat with remaining zucchini.
- While the second batch cooks, add the pepper to a small saucepan and toast over medium heat until it becomes fragrant, about 2 minutes. Add the butter (it will quickly foam), and stir until the butter melts and the foam subsides. Remove from heat. Quickly add the grated cheese and stir vigorously to prevent the cheese from sticking to the bottom of the pan. It will melt in spots, it will crisp in spots and it will form frico-like clumps.These are all good things!
- Spoon the butter over the seared zucchini, making sure to catch all the black pepper and fried cheese bits, and shower with the herbs. Season with flaky salt, if you please.
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