How many times have you prepared Grilled Zucchini? And how many times did you really like them? Sometimes dry, sometimes too soggy and falling apart, sometimes too thick and other times too thin. If one or more of these statements resonate with you, know that you have landed, at least in my opinion, on the perfect recipe blog for you!!!
I don’t have a magic wand and I can’t tell you that snapping your fingers, as I do in the video recipe, you will achieve the desired result at the first try, but surely with the tricks and secrets that I will reveal in this post, you will achieve a delicious grilled zucchini! This is indeed an easy and quick side dish in season from early June to early October, which is the harvest period for green zucchini.
I love zucchini and over the years I have proposed many recipes with this ingredient, from zucchini meatballs with feta to those with tuna baked in the oven. There are also some first courses and a few second courses with zucchini stuffed with minced meat.
In short, you just have to click the links below to read the recipe you prefer or save them all to enjoy in the coming months! Among the recipes below there is also the Grilled Eggplant served with Greek yogurt sauce, delicious and super combinable with the grilled zucchini we are about to prepare together!
I also remind you, before moving on to the recipe for grilling zucchini, that I look forward to seeing you every morning in the group and on the Facebook fan page of Le Ricette di Bea with the Recipe of the Day! Every day you will find a new recipe and many other contents live from my kitchen!!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop, Grill
- Cuisine: Italian
- Seasonality: Summer, Spring
- Energy 107.87 (Kcal)
- Carbohydrates 4.27 (g) of which sugars 0.01 (g)
- Proteins 3.47 (g)
- Fat 9.86 (g) of which saturated 1.45 (g)of which unsaturated 0.26 (g)
- Fibers 1.53 (g)
- Sodium 198.20 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Two Servings of Grilled Zucchini
- 8.8 oz zucchini (in my case, they were two)
- 2 tablespoons extra virgin olive oil
- to taste parsley
- 1 pinch salt
- 1 pinch pepper
As you just read, few and simple ingredients for an easy and quick recipe, grilled zucchini is always the perfect side dish for the beautiful season.
Tools for Preparing Grilled Zucchini
- 1 Mandoline
- 1 Plate
- 1 Grill
- 1 Tongs
- 1 Spoon
- 1 Cutting Board
- 1 Knife
- 1 Brush
- 1 Little Bowl
You can prepare this recipe using either a mandoline to cut perfect zucchini for grilling or slicing them with a sharp knife on a wooden cutting board. Additionally, you can choose: the cast iron grill like mine, I also leave you the link (click here) to purchase the Dietella like mine that I love.
If you have a electric grill, you can also use that, just plug it in and let the element heat up. Or the barbecue grill, of course, if in addition to this zucchini side dish you are also grilling meat or something else. Otherwise, the barbecue doesn’t make much sense, too time-consuming to prepare the charcoal or the cost of gas cylinders for more modern barbecues.
Steps for the Grilled Zucchini Recipe: How to Season Them
Let’s start the preparation of the zucchini by washing them under the running water from the faucet, pat them dry and place them on a wooden cutting board. With a knife, cut off the two ends. Now you can proceed with either a mandoline slicing the zucchini lengthwise, be careful, otherwise, you’ll get zucchini rounds instead of nice slices to grill.
After this step, place the zucchini on a plate, sprinkle with a pinch of salt and pepper and set aside. Now finely chop the parsley, whether with a knife or a mezzaluna, as long as it’s well chopped. I always keep only the leaves, discarding the stems. Now we can dedicate ourselves to the grilled zucchini.
Take the cast iron grill, in my case and yours if you have it, otherwise you can skip this step with brush and extra virgin olive oil.
If you have a cast iron grill, do this: pour a tablespoon of extra virgin olive oil into a small bowl and take a kitchen brush, the one with silicone bristles. Turn on the stove, with a medium flame, place the grill on top, and before it becomes too hot, brush the surface with the oil using the brush.
This step will be repeated, multiple times, before placing the zucchini on the grill. It will help prevent the zucchini from sticking to the cast iron and thus breaking. So, you will need approximately two tablespoons of oil, one for this phase and one for seasoning once they are ready.
If necessary, add more oil, it obviously depends on how many zucchini you need to grill. As I mentioned, this recipe is intended for two people, so for only two medium-sized zucchini and one tablespoon of olive oil was sufficient.
Let’s start grilling the zucchini, don’t put too many on, I place 4 to a maximum of 6 slices on the grill, so I can properly monitor their cooking. From time to time, arrange the zucchini on a plate or a serving tray.
When we have completed cooking all the zucchini slices, we can proceed with the final seasoning. Sprinkle with salt, pepper, and parsley, and finally, drizzle the zucchini with the extra virgin olive oil.
As you can see, mine are not covered with oil; I don’t like zucchini dripping from everywhere, they seem too slippery. However, if you like it, be generous with oil, everyone has their own tastes as it should be!
Now just serve the grilled zucchini, we like them at room temperature, while others prefer them cold and refreshing. Choose a main dish, maybe by searching with the Search Lens on my blog or browsing the SECOND COURSES section and serve the grilled zucchini we just prepared! At this point, I wish you a good appetite and remind you that I look forward to seeing you every day here on my blog with many easy, quick, and delicious recipes like this one!!!
Perfect Grilled Zucchini Storage
You can store grilled zucchini in a container with a lid, even if seasoned, in the refrigerator for a couple of days. Of course, after making sure that the grilled zucchini are already well cold, this takes time because you have to let them cool down to room temperature.
