Sunday, September 18, 2011

Grilled Zucchini

It has been awhile since I have written in, mostly because I have been fairly uninspired about anything that I have made lately.  However, after a dinner party last night, I came across (and heartily enjoyed) a simple recipe that I felt could be shared.  Grilled Zucchini.  I realize that it is possibly nothing new to you (new to me, yes), however this time it had a bit of a twist to it.

Several (depending upon how much you or your party will eat) medium sized zucchini's (cut in half lengthwise, do not skin it).

Your favorite marinade (teriyaki, sesame and ginger, italian dressing, etc.  Be creative!).

Keep zucchini damp after cutting it open.  The zuc should be young enough so as not to have any mature seeds in it.  Grill face down first for about 5 minutes to get it cooked about 1/2 way through, then flip over so the skin side is toward the heat for up to another 5 minutes (please note that times may vary according to the heat of your grill).  At this point, brush on your favorite marinade.  Zuc should be cooked but slightly crunchy (not soft all over unless of course you like it that way).  It may be even more interesting to add a cheese melt over the top.  Hmmmm!  Wonderful summer taste to add to your cookout!



  1. That's one of our favorite ways to cook zucchini... especially the little ones. Never tried it with marinade though. Sounds delish!

  2. now it's getting cooler...I'm more in the mood tostand over a hot cooking impliment. Love this version of a favorite!


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