This is a great way to serve zucchini from the garden. The grilling imparts a crackly sort of yummy taste. In spite of its mild taste and juicy texture, zucchini is naturally suited for grilling, because it retains moisture even when exposed to fire, and it absorbs the smoky flavor of the grill. Zucchini has many health benefits. Some of these benefits include lowering cholesterol, lowering blood pressure, cancer prevention, heart attack and stroke prevention and it’s also very low in calories.
Smokey and savory, grilled zucchini is one of our favorite side dishes during the summer or any time of the year. By simply adding some dill, garlic and vinegar you are elevating the dish , just with a few ingredients.
Zucchini are such a versatile vegetable. You can grilled, bake, sauté, stuffed, used to make soups, side dishes and so much more. I simply just like zucchini, I like them added to salads, added to soups or here’s one of my favorite ways to eat zucchini and that is to grilled them and serve with very simple, but flavorful vinaigrette.
What’s The Best Type Of Zucchini For Grilling?
You can use Mexican zucchini or the ones you can find in the local markets and store. What I look for is medium size zucchini roughly 8-12 inches. If you are picking them from your garden, it’s even better. Big ones will be have a spongy texture and be less flavorful. They’re great for making zucchini soup or bread, but not the best for eating on their own. I found that the medium size zucchini will have the best texture and flavor.
How To Cut Zucchini For Grilling:
Zucchini can be cut in a few different ways, depending on the surface you’re grilling them on. I like to cut them longwise, this way its easier to grill them and also to get a beautiful grilled marks. But again you can cut it the way you like. Your kitchen, Your rules!
- Amazing flavor
- Healthy and Low Fat
- Simple Ingredients list
- No Dairy, No Sugar
- Easy side dish
- Do not cut them too thin. They will burn quickly
- Cook them over high heat-that way you can rapidly develop some browning and grilled marks
- If you don’t have grill, cast iron skillet is your second best option to cook them
Grilled Zucchini with dill Vinaigrette
For the Dill Vinaigrette
- 1/3 cup white wine vinegar
- 2 tbsp. fresh chopped dill
- 3-4 garlic clove - minced
- pinch of salt and black pepper
- 1 tbsp. water
- Get your grill or ready on high heat.
- Prep the zucchini: remove both ends, then slice into flat planks roughly ¼”-½" thick. Repeat for the rest of the zucchini.
- Add the salt, garlic powder, onion powder and pepper to a small bowl and add the olive oil. Stir to combine.
- Using a silicone brush (or spoon), coat both sides of the zucchini with the seasoned olive oil.
- Cook for 4-6 minutes on the first side, then flip and about 2-4 minutes on the back side, then take them off the grill.
- In a small bowl combine all the ingredients listed above for the vinaigrette and mix well.
- Arrange the grilled zucchini into a plater and drizzle on top the dill vinaigrette.
- You want to be cooking over high heat, which will allow you to rapidly develop some browning and grill marks on your zucchini BEFORE it becomes too soft and mushy.
- Ideally, you want to serve grilled zucchini immediately. You can cover with aluminum foil to try to hold in some of the heat, but it will continue to steam & soften the zucchini.
- Use medium size zucchini