Need zucchini Grilling Ideas

Quoted message said:

Last night I grilled some zucchini ...I just cut it in half
and cut each half into spears, rubbed it in canola oil and
lightly salted it. It was ok but are there any better ways
to grill it? Seems with my daughter's garden I'll have to
move not to recieve much more zucchini this year.

Do the same as above and then rub w/ a bit of chili powder
or sprinkle w/ a bit of soy sauce or balsamic vinegar. For a
bit of sweetness, cinnamon and a sprinkle of sugar is great
for a healthy desert. I could lived on grilled zucchini thru
the summer 🙂 ~Kat

"The early bird gets the worm, the second mouse gets
the cheese."

"hahabogus" <[email hidden]> wrote in message
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Quoted message said:

Last night I grilled some zucchini ...I just cut it in
half and cut each half into spears, rubbed it in canola
oil and lightly salted it. It was ok but are there any
better ways to grill it? Seems with my daughter's
garden I'll have to move not to recieve much more
zucchini this year.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

Use olive oil with some crushed garlic in it. Perhaps some
hot pepper too.

--
Peter Aitken

Remove the [censored] from my email address before using.

"hahabogus" <[email hidden]> wrote in message
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Quoted message said:

Last night I grilled some zucchini ...I just cut it in
half and cut each half into spears, rubbed it in canola
oil and lightly salted it. It was ok but are there any
better ways to grill it? Seems with my daughter's
garden I'll have to move not to recieve much more
zucchini this year.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

I usually cut the zucchini in half length-wise and score the
flesh with Xs. I brush with olive oil, season with salt and
pepper and grill with the scored side down. When you flip
them over to grill the rounded side a bit, top with freshly
grated parmesan and grill until it's slightly melted. A
splash of good balsamic before serving and you're good to
go. I think scoring the flesh allows it to be more
thoroughly flavored by the grilling and the seasoning ...

Mia

"hahabogus" <[email hidden]> wrote in message
"]news:[email hidden]...
: Last night I grilled some zucchini ...I just cut it in
: half and
cut each
: half into spears, rubbed it in canola oil and
: lightly salted
it. It was ok
: but are there any better ways to grill it? Seems with my
daughter's garden
: I'll have to move not to recieve much more zucchini
: this year.
:
============

Yep - try WishBone* Italian Salad Dressing! Woo-Hoo! Also,
basting it with butter and sprinkling with basil, oregano,
and/or thyme with some Parmesan Cheese is delightful. Or you
can do butter or olive oil and some dill weed... Grilled
with a little olive oil and then topped with salsa...
zucchini is one of the best veggies for grilling and
experimenting with (hush Sheldon)!

--
Cyndi <Remove a "b" to reply

hahabogus <[email hidden]> wrote in
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Quoted message said:

Last night I grilled some zucchini ...I just cut it in
half and cut each half into spears, rubbed it in canola
oil and lightly salted it. It was ok but are there any
better ways to grill it? Seems with my daughter's
garden I'll have to move not to recieve much more
zucchini this year.

Mix olive oil, lemon juice, garlic (preferably fresh, powder
ok), salt & pepper, and Tabasco in a dish.

Marinate then grill or use a brush to baste while grilling.

--
~sethra

Olive oil and lemon juice with some lemon thyme minced in,
brush frequently

soy sauce, crushed garlic and shredded ginger with a bit of
cayenne,ditto

lime juice and a lot of salt and pepper. When done
grilling drizzle some Thai style peanut sauce thinned with
more lime juice.

English malt vinegar and some oil.

blacksalt summertime.....when the livin' is easy

"hahabogus" <[email hidden]> wrote in message
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Quoted message said:

Last night I grilled some zucchini ...I just cut it in
half and cut each half into spears, rubbed it in canola
oil and lightly salted it. It was ok but are there any
better ways to grill it? Seems with my daughter's
garden I'll have to move not to recieve much more
zucchini this year.

Not sure if this is really considered grilling, although
it -is- cooked on the grill, but we make a foil packet
with zucchini. On the zuc, we put butter, salt, pepper,
garlic and a lot of parsley. Fold up tightly and throw on
the grill.

I've got a propane grill so what I do is put the packet on
the grill when I fire it up to preheat it. When its heated
up (about 10-15 minutes) I move the packet to the upper rack
and throw whatever meat de jour I'm grilling. By the time
the meat is done, the zuc is ready to go as well.

Bret

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hahabogus said:

Last night I grilled some zucchini ...I just cut it in
half and cut each half into spears, rubbed it in canola
oil and lightly salted it. It was ok but are there any
better ways to grill it? Seems with my daughter's
garden I'll have to move not to recieve much more
zucchini this year.

--

Our standard is zucchini cut into thin rounds, placed in a
grille basket with sliced onions, mushrooms, green and red
pepper chunks, and occasionally partially nuked potato
cubes. Drizzle with olive oil, a bit of finely grated or
chopped garlic, salt and pepper. Grille, stirring often,
until the vegetables are tender, smoky and just slightly
charred to bring out the sugars.

Zucchini bread or muffins is a good way to use up a
surplus, too.

gloria p

In article <[email hidden]>,

Peter Aitken said:

"hahabogus" <[email hidden]> wrote in message
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Quoted message said:

Last night I grilled some zucchini ...I just cut it in
half and cut each half into spears, rubbed it in canola
oil and lightly salted it. It was ok but are there any
better ways to grill it? Seems with my daughter's
garden I'll have to move not to recieve much more
zucchini this year.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

Use olive oil with some crushed garlic in it. Perhaps some
hot pepper too.

I like to marinate mine in Wishbone Italian dressing. :-)

K.

--
Sprout the Mung Bean to reply...

Quoted message said:

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cgi6.ebay.comeBayISAPI.dllOpen ↗
&include=0&userid=katra

IMO, zucchini should be first dried and then used to replace charcoal for
grilling. --
Ed
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pages.cthome.netedhomeOpen ↗

Katra said:

I like to marinate mine in Wishbone Italian dressing. :-)

I was going to suggest Italian too! It always seems to be
the perfect light marinade... especially for vegetables.
However, I prefer Good Seasons (dry stuff in a package) if I
don't throw the ingredients together myself.

;-)

Practice safe eating - always use condiments

sf said:

Katra said:

I like to marinate mine in Wishbone Italian
dressing. :-)

I was going to suggest Italian too! It always seems to be
the perfect light marinade... especially for vegetables.
However, I prefer Good Seasons (dry stuff in a package) if
I don't throw the ingredients together myself.

;-)

I agree with that. I like that Good Seasons dry mix as a
marinade ingredient. I like it with zucchini and also yellow
(crookneck) squash for grilling. Keep it on indirect heat so
the oil added doesn't flame up and burn the squash. Balsamic
is a good vinegar addition to the marinade. And, as someone
else suggested, slice the squash lengthwise and score the
flesh before marinating for a bit.

Jill

In article <[email hidden]>,

hahabogus said:

Last night I grilled some zucchini ...I just cut it in
half and cut each half into spears, rubbed it in canola
oil and lightly salted it. It was ok but are there any
better ways to grill it? Seems with my daughter's
garden I'll have to move not to recieve much more
zucchini this year.

IMHO, zucchini are too watery, but I love grilled yellow
crookneck squash. I slice them in half longways, coat them
with some kind of bottled oil-vinegar salad dressing
(whatever's handy), and skewer them or put them in a grill
basket, and grill over high heat until a bit charred. Yum.

Isaac

One of my favorites is to mix olive oil and garlic salt -
probably about 1/4
C. olive oil to a tablespoon of salt.

Cut the zucchini lengthwise in thin slices, NOT cutting
through the stem end. Fan out, place on the grill and baste
in the olive oil. Turn after a few minutes. Zucchini will be
done in about 10 minutes.

"hahabogus" <[email hidden]> wrote in message
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Quoted message said:

Last night I grilled some zucchini ...I just cut it in
half and cut each half into spears, rubbed it in canola
oil and lightly salted it. It was ok but are there any
better ways to grill it? Seems with my daughter's
garden I'll have to move not to recieve much more
zucchini this year.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

I like to use a mixture of olive oil, fresh lemon juice,
rosemary and fresh garlic on zucchini cut into planks about
1/4" thick. Really good stuff!

When I use Italian, I chop up onions, tomatoes, zucchini,
yellow crookneck squash, zucchini, red and green peppers,
and some black olives if I have them. Partially cooked
broccoli and cauliflower would be good, too.

I marinate the whole mess in Italian dressing for about 30
minutes (longer is OK), then cook it on the grill in one of
those "holy" pans, stirring frequently.

Wonderful!

Quoted message said:

Quoted message said:

I like to marinate mine in Wishbone Italian
dressing. :-)

I was going to suggest Italian too! It always seems to be
the perfect light marinade... especially for vegetables.
However, I prefer Good Seasons (dry stuff in a package) if
I don't throw the ingredients together myself.

;-)

Practice safe eating - always use condiments