The grilled zucchini is a classic in Mediterranean cuisine, ideal as an appetizer or side dish, and can be used for more elaborate preparations; they are a perfect base for making packets stuffed with brie and speck or rolls filled with cream cheese and herbs, appetizers perfect for the summer.
The recipe is extremely simple, requires little time and few ingredients. Consider one zucchini per person to which you will add the seasoning consisting of a classic base of oil, salt, pepper, and herbs.
The cooking can be done on a grill or on a cast iron griddle or in a non-stick grill pan. Grilling is a cooking method that allows the concentration of vegetable flavors, giving the zucchini a firm and compact texture on the outside while keeping the pulp moist and soft on the inside.
This preparation is a perfect balance between lightness and taste thanks to the quick cooking process which gives a pleasant crunchy texture.
Try also the other zucchini-based recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop, Grill
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
- Energy 83.25 (Kcal)
- Carbohydrates 3.80 (g) of which sugars 0.15 (g)
- Proteins 3.03 (g)
- Fat 7.25 (g) of which saturated 1.06 (g)of which unsaturated 0.22 (g)
- Fibers 1.34 (g)
- Sodium 355.72 (mg)
Indicative values for a portion of 100 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
- 1.3 lbs zucchini (approximately 4 medium zucchini)
- 4 tablespoons extra virgin olive oil
- to taste salt
- to taste pepper
- to taste herbs (I used lemon thyme and basil, but parsley, mint, oregano, or rosemary work well too)
Tools
- 1 Cast iron griddle or non-stick
- 1 Mandoline or a very sharp knife
- 1 Tongs
- 1 Small bowl
Procedure
Wash the zucchini thoroughly, remove the ends and slice them into 4 mm slices with a mandoline or a very sharp knife.
Wash the lemon thyme and basil (or other herbs of your choice), pat dry the herbs with a paper towel, and chop them coarsely.
In a small bowl, pour 3 tablespoons of oil, thyme, basil, a pinch of pepper, and salt, mix everything well with a teaspoon and let it rest while you cook the zucchini.
If you like, you can also add 1 chopped garlic clove
For cooking, I use a cast iron griddle, but you can also use a non-stick grill pan or an electric grill.
Lightly oil the cast iron griddle and heat it on the stove; it should not be too hot, otherwise the zucchini will tend to burn.
Place the zucchini slices on the griddle, cook them for a couple of minutes on each side; they should be well grilled yet still slightly crunchy.
Remove them from the griddle and transfer them to a platter, season with the previously prepared flavored oil.
The grilled zucchini are ready, you can enjoy them hot or at room temperature. If you have time, you can prepare them in advance and let them rest for a few hours; they will be even better.
Advice
Storage
You can store the grilled zucchini in the refrigerator for 2/3 days.
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