Grilled zucchini and olives, a perfect combination if you love bold flavors but enjoy making quick and easy recipes. Like my Grilled Eggplants!
For this recipe, I used round zucchini, a variety not available all year round and also great for stuffing with tuna, meat, eggs, or bread, in short, it’s very versatile.
I often use them for the quickest preparations of sides or second courses, also because they require very little cooking time, but in other recipes like first courses or rustic dishes, I prefer using the more classic long green zucchini.
A tip I leave you with is not to add salt to the final dressing if you use classic jarred or brined olives, as they are already quite salty.
If you wish, you can add a pinch to the zucchini at the end of cooking.
Below, I’ll leave you some recipes with round zucchini for inspiration, really practical and tasty.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 12 slices of round zucchini
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 12 slices round zucchini
- 1.75 oz green olives (pitted)
- 2.5 oz black olives (pitted)
- to taste parsley (fresh)
- 2 tbsps extra virgin olive oil (plus some for the grill)
Tools
- 1 Mandoline
- 1 Non-stick grill
- 1 Blender
- 1 Spoon
- 1 Paper towels
Steps
To make Grilled Zucchini and Olives, first, we wash the zucchini well and remove the ends.
Slice them thinly with a mandoline or a sharp knife, preferably all the same size.
Lightly oil a grill, heat it to medium temperature or medium heat, and arrange the zucchini slices so you can turn them easily and, above all, without overlapping.
Here’s the photo of the arrangement on the grill.
Alternatively, you can use a classic grill.
Cook them until they are well browned on both sides.
Meanwhile, in the blender jug, put the previously washed and dried parsley, the olives (I wash them for a few moments under cold running water), and the oil.
Blend everything until you get a granule.
Arrange the zucchini on a plate and season them with the obtained mix.
Grilled Zucchini and Olives can be prepared in advance and then stored covered with plastic wrap in the refrigerator for 24 hours.
You can also add the dressing at a later time.
