Octopus with grilled zucchini, an easy and tasty recipe, great as an appetizer or a light main dish. After boiling the octopus (if you have a multicooker or instant pot it will only take 15 minutes), simply separate the tentacles and grill them with the sliced zucchini. Then just season with oil, lemon, and herbs… in a few minutes you will bring a simple, colorful, and flavorful dish to the table!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove, Instant pot
- Seasonality: All seasons
- Energy 144.52 (Kcal)
- Carbohydrates 6.10 (g) of which sugars 2.87 (g)
- Proteins 24.08 (g)
- Fat 3.32 (g) of which saturated 1.05 (g)of which unsaturated 1.40 (g)
- Fibers 1.13 (g)
- Sodium 188.24 (mg)
Indicative values for a portion of 120 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
- 1 octopus (900-1000 g)
- 1.41 oz white wine
- 1.76 oz water
- 1 leaf bay leaf
- Half stalk celery
- Half onion
- extra virgin olive oil
- salt
- 4 zucchini (small)
- 1 clove garlic (to taste)
- mint (or oregano)
- extra virgin olive oil
- lemon juice
- salt
Tools
- multicooker
- Grill Pan
- Mandoline Slicer or mandoline
Preparation
After cleaning the octopus, wash it well and cook it in the multicooker following the instructions in my recipe for simple octopus salad.
If you don’t have a multicooker, you can cook the octopus in a traditional pressure cooker, or in a large pot with boiling water, always adding bay leaf, celery, and onion, for 40-50 minutes.
Once cooked (1), let it cool slightly and cut the tentacles of the octopus with a knife. The other parts can be used to enrich a classic seafood salad or a rice salad.
Wash the zucchini, remove the ends, and cut them into slices lengthwise. To get slices of uniform thickness, I recommend using the mandoline slicer.
Grill the zucchini on a non-stick grill pan, adding a pinch of salt and a little oil (2).
On the same grill pan, grill the octopus tentacles (3), turning them a couple of times.
Finally, take a serving plate and arrange the octopus and zucchini. Season with extra virgin olive oil, a few drops of lemon juice, and add salt if necessary.
Fragrance with mint leaves or fresh oregano. If desired, you can also add a sliced garlic clove.
The octopus with grilled zucchini is ready, you can serve it warm or at room temperature.
Tips and Notes
You can also use simply boiled octopus, but I recommend grilling it because it will gain a very pleasant texture and aroma.
For this recipe, I recommend choosing a thawed octopus because it is already cleaned of its insides and is more tender.
FAQ
How to store octopus with zucchini?
If you don’t consume it on the same day, you can store it in the fridge, in a tightly closed glass container, for one day.
