Grilled Garlic Zucchini Recipes

BALSAMIC GRILLED ZUCCHINI

Steps:

• Preheat grill, or a grill pan, over medium-high heat. I like to use my George Foreman Grill.
• Trim the zucchini edges and slice it crosswise into ½-inch-thick rounds.
• In a small bowl, whisk together the olive oil, balsamic vinegar, kosher salt, black pepper and garlic powder.
• Brush the zucchini rounds with the mixture, on both sides. Set aside any remaining marinade.
• Grill the zucchini slices until just tender, 3-4 minutes on each side. In my dual contact George Foreman grill, I grill 3 minutes on the first side, then 2 more minutes on the second side.
• Brush the grilled zucchini slices with the remaining marinade and serve.

GRILLED PARMESAN ZUCCHINI

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.

GARLIC GRILLED ZUCCHINI (HOW TO GRILL ZUCCHINI)

Steps:

• Preheat the grill over medium heat.
• Cut the zucchini into spears. Start by cutting the zucchini in half and then in half again so you have four quarters. For large zucchini, you may need to cut them into eights.
• Toss the zucchini with the olive oil, garlic powder, Italian seasoning, salt, and pepper.
• Place directly on the grill. Cook for 4-5 minutes and then flip over carefully using tongs. Cook for 4-5 minutes on the other side or until tender with dark grill marks. Serve immediately.

GRILLED GARLIC PARMESAN ZUCCHINI

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.

GRILLED GARLIC ZUCCHINI

Steps:

• Mix together all ingredients except zucchini.
• Place zucchini in a flat baking dish and pour mixture over.
• Let it marinate for at least 1 hour.
• Place on the grill and cook for 5 minutes or so on each side.
• Brush with marinade while it cooks.

CHEESY-GARLIC GRILLED ZUCCHINI

Steps:

• Cut the Zucchini in half lengthwise (you can also use yellow summer squash).
• Spread butter or margarine on one half of the squash.
• Sprinkle the garlic, cheese's and spices on the other half.
• (Use as much or as little as you like) Place the buttered half on top of the half with the cheese and spices.
• Slice in half or if squash is real big, cut in thirds or fourths.
• Wrap each portion in aluminum foil and place on grill.
• Grill for about 10 to 15 minutes turning often.

GARLIC-GRILLED CHICKEN WITH PESTO ZUCCHINI RIBBONS

Steps:

• In a large bowl, mix the first five ingredients. Add chicken; turn to coat. Let stand 15 minutes., Meanwhile, for noodles, trim ends of zucchini. Using a cheese slicer or vegetable peeler, cut zucchini lengthwise into long thin slices. Cut zucchini on all sides, as if peeling a carrot, until the seeds become visible. Discard seeded portion or save for another use., Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer inserted in chicken reads 165°. Remove from grill; keep warm., In a large nonstick skillet, heat tomatoes and olive oil over medium-high heat. Add garlic, salt, pepper flakes and pepper; cook and stir 30 seconds. Add zucchini; cook and stir 2-3 minutes or until crisp-tender. Remove from heat. Stir in pesto., Cut chicken into slices. Serve with zucchini noodles. Top with mozzarella.

GARLIC-PARMESAN HASSELBACK ZUCCHINI

Steps:

• Preheat grill to medium-high.
• Combine oil, oregano, garlic powder, salt and pepper in a small bowl.
• Make crosswise cuts every 1/2 inch along each zucchini, slicing almost to the bottom but not all the way through. Gently fan the zucchini to open the cuts wider and place a small piece of Parmesan into each cut. Brush the oil mixture over the top.
• Place the zucchini on a double layer of foil and grill, without turning, until browned and tender, 16 to 18 minutes.

GRILLED ZUCCHINI WITH GARLIC AND LEMON BUTTER BASTE

Steps:

• Preheat barbecue (medium heat). Score cut side of zucchini halves diagonally about 1/4 inch deep at 1-inch intervals. Melt butter with lemon juice concentrate, lemon-pepper seasoning, garlic powder, oregano, and curry powder in heavy small saucepan. Season with salt and pepper. Brush seasoned butter on cut side of zucchini. Place zucchini on grill and cook until charred on all sides and just beginning to soften, about 12 minutes. If desired, arrange zucchini on grill, cut side up, and sprinkle with cheese; close lid of barbecue and cook until cheese just softens, about 1 minute. Transfer zucchini to platter.