Savoryzucchini Recipes

GRILLED SUMMER VEGETABLES WITH SAVORY AND SWEET SAUCE

Grilled Summer Vegetables with Savory and Sweet Sauce image

When grilling vegetables over an open hardwood fire, the key is to watch for the moment when the juices of the vegetables start to render away. At that point you know you're about 1 minute away from perfectly charred vegetables. Chopped into bites, the grilled carrots, zucchini and yellow squash become little sponges that absorb all the delicious sweet and savory sauce.

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup fish sauce
1/2 cup honey
3 cloves garlic, chopped
3 fresh Thai bird chiles, chopped
Juice of 2 limes
Kosher salt
2 carrots, halved lengthwise
2 medium yellow squash, halved lengthwise
2 medium zucchini, halved lengthwise
Canola oil, for brushing
Kosher salt and freshly ground black pepper

Steps:

For the savory and sweet sauce: Whisk together the fish sauce, honey, garlic, Thai bird chiles, lime juice and 1 teaspoon salt in a small bowl. Set aside.
For the vegetables: Set up a hardwood fire and let it burn to low-burning embers (see Cook's Note). Set up your grate for direct and indirect heat cooking.
Lay the carrots, yellow squash and zucchini on a rimmed baking sheet. Brush with the oil and season with salt and pepper. Place the vegetables, cut-side down, on the grill grate over indirect heat. Grill the vegetables until tender and lightly charred, 5 to 6 minutes. Flip and grill until lightly charred, 2 to 3 minutes more. Transfer to a cutting board and cut into smaller pieces. Toss the vegetables with the sauce in a large bowl.

SAVORY ZUCCHINI

Savory Zucchini image

A simple side dish of zucchini and mushrooms. This is from "A Hundred Years of Island Cooking", and old cookbook from the Hawaiian Electric Company.

Provided by Chilicat

Categories Vegetable

Time 9m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 medium zucchini
1/3 cup butter
10 fresh mushrooms, sliced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/3 cup sherry wine

Steps:

Wash zucchini; cut off ends. Cut zucchini into lengthwise halves, then crosswise into 1/2-inch slices.
In a large skillet, melt butter; saute mushrooms for 1/2 minute. Add zucchini; saute 1/2 minute.
Stir in remaining ingredients and continue cooking on medium heat for 4 to 5 minutes.

Nutrition Facts : Calories 168.6, Fat 10.6, SaturatedFat 6.6, Cholesterol 27.1, Sodium 684, Carbohydrate 5.9, Fiber 1.3, Sugar 3.6, Protein 2.3

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