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Vegetarian Recipes

Perfect Grilled Zucchini

https://www.loveandlemons.com/grilled-zucchini/

If your fridge is stuffed with zucchini but it’s too hot to make zucchini bread, crispy baked zucchini, or stuffed zucchini boats, what should you cook? Grilled zucchini, of course! A lot of the time, I grill zucchini along with a mix of other rainbow veggies, but lately, we’ve had so much of it on hand that I’ve been grilling it up on its own. Luckily for us, it’s a delicious summer side dish.

While a lot of grilled zucchini recipes call for slicing the squash into thin slabs, I like to cut it into wedges. This way, the zucchini keeps a nice bite as it cooks. Lightly charred & tender, these perfect grilled zucchini wedges are great on their own, so you can stop there if you want. However, I highly recommend that you take them one step further by serving them with lemony Greek yogurt, fresh herbs, and feta. This preparation is so easy to toss together, and it transforms the plain grilled zucchini into a bright & simple, yet elevated, side dish.


Grilled zucchini recipe ingredients


Grilled Zucchini Recipe Ingredients

This easy grilled zucchini recipe uses just a few ingredients, but it’s loaded with tangy flavor and lots of yummy textures. Here’s what you need to make it:

  • Zucchini! A mix of yellow squash and zucchini would work here too.
  • Lemon. I squeeze the juice over the hot grilled zucchini and mix the zest into the creamy yogurt base.
  • Greek yogurt. An extra-thick yogurt makes the perfect tangy, smooth base for the grilled veggies.
  • Garlic. I finely grate one clove to give the yogurt an extra kick.
  • Feta. Sprinkle the platter generously with the feta for tangy, salty flavor.
  • Mint leaves. They’re a delightful fresh garnish for the bright zucchini and tangy yogurt.
  • Red pepper flakes. A pop of color and a little heat are the perfect finishing touches for this recipe.

That’s it! Slather a platter with the lemony yogurt, and pile it high with the grilled zucchini, feta, fresh herbs, and red pepper flakes.

How to Grill Zucchini

Once you’ve chopped your zucchini, grilling it is easy! Preheat a grill or grill pan to high heat, and toss the zucchini wedges with olive oil, salt, and pepper.

When the grill is hot, grill the wedges cut-side-down for about 2 minutes. Then, flip them and grill them skin-side-down for an additional 3-4 minutes, until grill marks form.

Remove the zucchini from the grill and transfer it to a plate or large bowl. While it’s still hot, toss it with lemon juice. Enjoy it as-is, or proceed with the recipe below!

What to Serve with Grilled Zucchini

Serve this grilled zucchini recipe as a side with whatever you’re grilling or with a summer pasta like this veggie penne pasta, mushroom pasta, pasta pomodoro, or pesto pasta. It’d be great with a hearty couscous or pasta salad too.

Alternatively, get some good crusty bread, add few handfuls of roasted chickpeas, and call it dinner on its own!

Try tossing leftover grilled zucchini into orzo or thinly slicing it and adding it to a grilled cheese sandwich.

If you love this grilled zucchini recipe…

Try grilling asparagus, portobello mushrooms, corn, or veggie skewers next!

Grilled Zucchini

Author: Jeanine Donofrio

Recipe type: Side dish

  • 3 small-medium zucchini, quartered lengthwise, cut in half horizontally
  • Extra-virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper
  • Juice of 1 small lemon
  • ½ cup whole milk Greek yogurt
  • Zest of 1 small lemon
  • ½ garlic clove, finely minced
  • ¼ cup crumbled feta cheese
  • ¼ cup fresh mint
  • Pinch of red pepper flakes
  • Sea salt and freshly ground black pepper
  1. Preheat a grill to high heat. Toss the zucchini lightly with olive oil and pinches of salt and pepper. Grill cut side-down for 2 minutes, then flip and grill skin-side down for 3 to 4 minutes or until char marks form. Remove from the grill, transfer to a plate, and squeeze with lemon juice.
  2. In a small bowl, mix together the yogurt, lemon zest, garlic, and ¼ teaspoon salt. Spread the yogurt on a medium serving platter, top with the zucchini, feta, mint, and red pepper flakes. Season to taste and serve.

 

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Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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