Posts Tagged ‘grilled zucchini’

Grilled Zucchini

Saturday, August 15th, 2015
Zukes and Summer Squash

Zukes and Summer Squash

Noel outdid himself with the squash plantings in this year’s garden. Barring any complications with squash bugs, squash vine borers, and other varmints that come along we should be up to our eyeballs in squash of all kinds. This includes a wide variety of winter squash as well as at least five kinds of summer types – three different zukes and two different yellow summer squash.

Last year I made pureed zucchini onion and yellow summer squash soups for the freezer. I also roasted and froze zucchini and tomatoes. This year, besides sharing the wealth, I will be drying 1/4″ slices of zucchini. They’re a great addition when added to lasagna. They don’t need to be re-hydrated – they soak up the extra liquid in the sauce.

Preparing the Slices

Preparing the Slices

Noel has been grilling the squash slices basted with a vinaigrette dressing. They only take about 10-20 minutes to cook and are delicious.

Try to pick the squash when they’re smaller and more tender – around 7″-8″ long and about 1 1/2″ wide. Slice them lengthwise into 1/4″ pieces. We have a perforated metal grid to lay over the grill slats. There is too much of a chance for the sliced squash to fall through or stick to the wider slats of the grill. Noel has been using sunflower oil to grease the grid and it’s been working very well both to keep the slices from sticking and imparting some nutty flavor.

Basting With Herbed Vinaigrette

Basting With Herbed Vinaigrette

Brush squash pieces with your favorite vinaigrette or just olive oil, salt and pepper and grill until they are done the way you like them. I happen to like them a little softer.

Grilling  Squash

Grilling Squash

Here’s the marinade that we use:

1-2 garlic cloves, mashed

1 tsp. stone ground mustard

2 T. white wine vinegar

4 T. olive oil

1/4 tsp. salt

a few grinds of fresh pepper

1/4 cup minced fresh parsley

Squeeze the garlic and mash with the salt. Mix in the mustard, vinegar and beat in the oil using a fork. Add the pepper and stir in the parsley.

Coat the squash pieces with the marinade and cook on grill preheated to high. Turn down to medium high if it seems too hot. Turn every 5 minutes, basting if necessary with extra marinade, until done.   Obviously, thicker pieces will take a little longer. Yummy!

Garden to Table

Garden to Table



Zesty Lime Grilled Zucchini

Saturday, July 20th, 2013

Ortolana di Faenza and Raven Zucchini

Ortolana di Faenza and Raven Zucchini

This year we are growing two new (to us) varieties of zucchini compliments of Renee’s Garden. One is a dark green zucchini ‘Raven’ and the other is a pale green heirloom Italian zucchini ‘Ortolana di Faenza’.  Both are delicious in their own way and are extremely tasty when grilled.  Here’s a recipe we tried with great success:


4 small zucchinis – about 6-7 inches long, sliced in half lengthwise

¼ cup shredded fresh Parmesan cheese

1 batch of Lime Zest Garlic Marinade – recipe below

Preheat grill on high.

Wash, trim and dry zucchini.  Slice smaller zucchini in half lengthwise.  If using larger zucchini slice lengthwise in 3 or 4 pieces or about 3/8” to 1/2” slabs.  Spread lightly with marinade and grill, turning frequently, about every 3-4 minutes.   Brush with more marinade as needed.  When close to done spread the Parmesan cheese on top of the zucchinis, close the grill and cook until the Parmesan melts and crusts.  Total cooking time will depend on how hot your grill is and the thickness of the zucchini.  This took us less than 20 minutes.

Zucchini on the Grill

Zucchini on the Grill

Lime Zest Garlic Marinade

1 tsp. minced garlic, 2-3 cloves

Zest from 1 lime, grated or finely minced

¼ cup fresh parsley, chopped

½ tsp. sugar

Juice of 1 lime

½ tsp. Dijon mustard

¼ cup organic olive oil

Salt and pepper to taste

Using a food processor combine the garlic, parsley, lime zest and sugar and process until mixture is smooth.  Add lime juice and mustard and process again.  Slowly add the olive oil, with motor running, and process until the oil is emulsified.  Stir in salt and pepper to taste.

Zukes, Cukes, Kohlrabi and Veggie Burger

Zukes, Cukes, Kohlrabi and Veggie Burger