Grilled Zucchini And Fresh Herbs Recipes

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GRILLED ZUCCHINI AND FRESH HERBS



Grilled Zucchini and Fresh Herbs image

Give zucchini and fresh herbs added flavor when you cook them on the grill with Zesty Italian Dressing. Grilled Zucchini and Fresh Herbs are ready in just 20 minutes.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings

Number Of Ingredients 4

3 zucchini
1/4 cup KRAFT Zesty Italian Dressing
1/2 lemon
1-1/2 tsp. each chopped fresh parsley and fresh thyme leaves

Steps:

  • Heat grill to medium heat.
  • Trim and discard ends of zucchini. Cut each zucchini lengthwise in half; place in large bowl.
  • Add dressing; mix lightly.
  • Grill 12 min. or until zucchini is crisp-tender, turning after 7 min.
  • Transfer zucchini to serving dish. Squeeze juice from lemon half over zucchini; sprinkle with herbs.

Nutrition Facts : Calories 40, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0.9169 g, Sugar 0 g, Protein 1 g

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 ZUCCHINI



Grilled Zucchini image

Naturally suited to grilling, zucchini is both juicy and mild, which means it stays moist even when it's hit with fire, and it soaks up the smoky flavors of the grill in the short time it cooks. Maximize surface area - and convenience - by cutting the zucchini into sturdy planks, which cook through quickly without slipping through the grates while still retaining some texture. Brush them with olive oil, season enthusiastically with salt and pepper and grill until crisp-tender to enjoy them as a simple side, tossed into a salad or tucked into sandwiches. If you'd like to show them off, arrange them over some ricotta, then dot with herbs, capers and lemon and serve with grilled bread for an easy seasonal supper. The best summer recipes allow you to embrace technique but customize at whim.

Provided by Alexa Weibel

Categories     easy, weekday, vegetables, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 5

3 large zucchini (about 8 ounces each), cut lengthwise into 1/2-inch planks
Extra-virgin olive oil, as needed
Coarse salt and freshly ground black pepper
1 cup fresh ricotta (optional)
Fresh basil leaves (or other tender herbs, such as dill, mint or oregano), chopped capers and lemon, for garnish (optional)

Steps:

  • Prepare the grill for direct grilling and heat over high.
  • Working on a large baking sheet, brush the zucchini all over with oil, then season generously with salt and pepper.
  • Once the grill is heated, add the zucchini to the grates in an even layer, leaving about 1 inch between to avoid crowding. Cook, uncovered, until grill-marked and crisp-tender, 3 to 4 minutes per side. (The zucchini should tenderize in just the amount of time it takes to develop grill marks.)
  • In a small bowl, stir the ricotta, if using, with a couple tablespoons of water until extra creamy; season with salt and pepper. Spread the ricotta mixture on a platter, then top with the grilled zucchini, piling it organically to gain some height. Though you need no garnish, you can top with fresh herbs, capers, a flurry of lemon zest and a squeeze of lemon juice if you are feeling fancy. Drizzle with olive oil and serve warm or at room temperature.

ZUCCHINI WITH SUMMER HERBS



Zucchini With Summer Herbs image

A simple sauté of zucchini that pairs nicely with fresh fish or perhaps baked chicken. The recipe calls for fresh herbs, but dried will work very nicely too or even a combination; just use 1/3 to 1/2 of the fresh amounts.

Provided by threeovens

Categories     Vegetable

Time 25m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

1 lb zucchini
3 tablespoons olive oil
salt & freshly ground black pepper
1 1/2 tablespoons butter
1 teaspoon garlic clove, minced
1 tablespoon fresh parsley, chopped
2 teaspoons fresh chives, chopped
1 tablespoon fresh dill, chopped
1/2 teaspoon fresh tarragon, chopped
1 tablespoon fresh basil, chopped

Steps:

  • Rinse the zucchini and pat dry. Trim off ends and slice zucchini into 1/8 inch thick slices without peeling. There will be about 6 cups.
  • Heat oil in a skillet over medium high to high heat. Cook zucchini while shaking and stirring the skillet. Turn the zucchini occasionally with a spatula. Add salt and pepper to taste. Cook about 5 to 7 minutes. Drain in a sieve.
  • Add butter to the skillet until melted. Return zucchini. Sprinkle with garlic and herbs. Check for salt. Toss and serve.

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