This recipe comes from Food Network Kitchen: the Grilled Zucchini recipe by Julian Plovnick, published on foodnetwork.com. The accompanying article by Krissy Downey describes it as a simple, no-frills base for variations, and the method below follows the published steps. It serves 4, and the recipe lists 15 minutes for both total and active time.
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for the grill grates
- 2 pounds (about 900 g) medium zucchini (about 4)
- Kosher salt and freshly ground black pepper (1 teaspoon salt and 1/2 teaspoon pepper go on the zucchini before grilling)
- 1 lemon, zested and juiced
Every ingredient is a plant food, so the dish contains no meat, egg or dairy.
Method
- Prepare the grill (or a grill pan) for medium-high heat and lightly oil the grill grates.
- Slice the zucchini lengthwise into 1/2-inch (about 1.3 cm) planks. In a medium bowl, toss the zucchini with 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons of the oil until fully coated.
- On an outdoor grill, lay the planks at a 45-degree angle across the grates. Grill uncovered until grill marks appear on the bottom, 2 to 4 minutes. Flip, keeping the planks at an angle, cover the grill, and cook until the second side is marked and the zucchini is fork-tender, 2 to 4 minutes longer.
- Move to a platter, sprinkle with the lemon zest, drizzle with the lemon juice and the remaining 1 tablespoon of oil, and season with salt and pepper. Serve immediately.
If you are using a grill pan instead, the recipe gives longer times: 3 to 6 minutes per side, working in batches if needed to avoid crowding the pan.
The Technique Notes Worth Keeping
The accompanying article explains the reasoning behind several choices:
- Size: it prefers a medium zucchini, about 6 to 8 inches (15 to 20 cm) long, which it says tends to be sweeter, more tender and less watery than oversized ones. The skin should be shiny, smooth and deep green, and the fruit firm rather than rubbery or squishy.
- Planks: flat, wide 1/2-inch planks give more contact with the grates, cook through quickly without turning mushy or burning, and hold their shape better than slices or rounds, making them easier to flip.
- Do not move them: clear, even grill marks come from leaving the zucchini alone once it is on the grill.
- Do not overcook: it says about 3 minutes per side is all the zucchini needs, and that overcooked zucchini is mushy and less flavorful.
- Stems: you can leave the stem on rather than trimming it, though the stems of some varieties and larger zucchini can be tough.
Variations From the Same Source
Food Network Kitchen suggests a few finishes:
- Mediterranean: crumbled feta, fresh oregano and a drizzle of olive oil.
- Zucchini Parmesan: after flipping, top with tomato sauce and grated Parmesan and let the cheese toast during the last 2 to 4 minutes.
- Asian-inspired: chili crisp and sesame seeds over steamed rice.
- Antipasto style: wrap in prosciutto before grilling and finish with balsamic glaze.
The feta, Parmesan and prosciutto versions are no longer vegan, and the prosciutto version is not vegetarian.
What to Serve It With
Food Network Kitchen says grilled chicken is always a good pairing, and also suggests the zucchini as a lighter alternative to french fries beside a cheeseburger, a side for grilled steak, or an addition to a rice bowl, or cut up in lemon pasta. The recipe page lists a per-serving analysis for the base version (1 of 4 servings): 136 calories, 11 g total fat, 10 g carbohydrates, 3 g fiber, 3 g protein and 602 mg sodium.
Storing and Reheating
The article says to keep leftovers in an airtight container in the refrigerator for up to three days. Microwaving can make the texture mushier; for a firmer result it suggests reheating quickly in a skillet with a tablespoon of olive oil over medium-high heat, without letting the zucchini wilt down too much.
Keep reading
- America’s Test Kitchen Grilled Panzanella Salad
- Weber’s Simple Grilled Asparagus, Plus Two Variations
- ADA’s Grilled Summer Veggies With Herb Dressing
- Grilled Whole Branzino or Snapper with Garlic and Lemon