GRILLED PORK STEAKS WITH ZUCCHINI COUSCOUS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium. Cook the couscous as the label directs. Mix the yogurt, harissa, 1 tablespoon water, and salt to taste.
- Slice the pork almost in half lengthwise, stopping about 1/2 inch from the bottom, then open like a book. Cover with plastic wrap and pound with a meat mallet or heavy-bottomed skillet until the pork is about 3/8 inch thick. Remove the plastic. Mix 1 tablespoon olive oil, the garlic, 1/2 teaspoon salt, and pepper to taste, then rub all over the pork.
- Toss the zucchini with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste.
- Grill, turning once, until lightly charred, about 3 minutes per side. Transfer to a cutting board and chop. Grill the pork, turning once, until just cooked through, about 3 minutes per side. Transfer to a cutting board and let stand 5 minutes.
- Toss the couscous, zucchini, tomato, lemon juice, parsley, the remaining 1 1/2 tablespoons olive oil, and salt and pepper to taste. Cut the pork into 4 pieces and serve with the couscous and yogurt sauce.
Nutrition Facts : Calories 417 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 92 milligrams, Sodium 454 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 37 grams
PAN-GRILLED ZUCCHINI
This simple zucchini side dish is quick and easy to prep, but has a lovely look when cooked in a grill pan. You'll be whipping this up all summer long to use up the extra zucchini from your garden. Feel free to experiment with different herb and seasoning combinations to mix it up from day to day.
Provided by fabeveryday
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Toss the zucchini pieces with olive oil in a bowl until evenly coated. Add rosemary, salt, garlic powder, and pepper, and toss again.
- Heat a grill pan over medium-high heat. Spray with cooking spray.
- Grill the zucchini, one side at a time, until soft and with the desired amount of grill lines, 4 to 5 minutes per side. Work in batches if needed, spraying the pan with more cooking spray between batches.
Nutrition Facts : Calories 41.1 calories, Carbohydrate 2.2 g, Fat 3.6 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 151.5 mg, Sugar 1.1 g
GRILLED ZUCCHINI RIBBONS
Zucchini is the summer vegetable grillers love to hate. We love it for its summery flavor and sheer abundance. We love it less for its unfortunate tendency to become soggy when grilled. Russ Faulk, chief designer at Kalamazoo Outdoor Gourmet and author of "Food + Fire," has come up with an ingenious method of keeping zucchini crisp during grilling: He slices it thin on a mandolin, then accordions the strips on skewers to grill over a screaming hot fire. The edges char and crisp, giving you the vegetable equivalent of meaty ribs' burnt ends. I've taken the burnt end idea one step further by seasoning the zucchini with a classic barbecue rub - use your favorite - and basting it with spiced butter.
Provided by Steven Raichlen
Categories vegetables
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs. If using bamboo skewers, soak in cold water.
- Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the garlic, 1 tablespoon barbecue rub and lemon zest, and cook, stirring frequently, until the garlic is softened and fragrant, about 3 minutes. Remove the pan from the heat and let cool.
- Cut off and discard the ends of the zucchini. Using a mandolin outfitted with a finger guard, thinly slice one zucchini lengthwise into slices scant 1/8-inch thick. You can also use a chef's knife to cut slices lengthwise just shy of 1/8-inch thick. (Try folding your first or second strip. If it breaks at the fold, it means it's too thick.) Lay the slices flat on a sheet pan. Lightly brush the tops with enough barbecue butter to lightly coat and lightly sprinkle with some of the remaining 2 tablespoons barbecue rub.
- Fold a zucchini slice into an accordion shape (like multiple Ws or ribbon candy) and thread it onto a metal or soaked bamboo skewer. Continue threading until all the slices from the zucchini are on the skewer. Slice, brush, season and skewer the remaining zucchini the same way. You should wind up with 6 skewers.
- Arrange the zucchini kebabs, skin sides down, on the grate. Grill (covered if using a gas grill), basting with any remaining barbecue butter and turning to evenly brown, until singed at some of the edges, 1 to 2 minutes per side (4 to 8 minutes in all). Season with salt if needed and serve.
PAN-GRILLED PORK WITH ZUCCHINI GARLIC RIBBONS
Heavenly succulent grilled pork with delicious zucchini ribbons in butter and garlic.
Provided by Laka kuharica - Easy Cook
Categories Pan Fried Pork Chops
Time 59m
Yield 4
Number Of Ingredients 20
Steps:
- Combine 2 tablespoons olive oil, water, pineapple juice, red wine vinegar, muscovado sugar, onion flakes, 1/4 teaspoon salt, garlic powder, 1/4 teaspoon black pepper, cumin, paprika, coriander, and ginger in a bowl. Add pork chops; flip to coat completely. Marinate pork chops in the refrigerator for 30 minutes.
- Make zucchini ribbons by passing a vegetable peeler lengthwise over the side of each zucchini. When you approach seeds, turn zucchini and begin slicing another side.
- Heat butter in a skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add zucchini ribbons and season with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook and stir just until ribbons are tender, 2 to 3 minutes.
- Heat a grill pan over medium-high heat and brush with 1 1/2 teaspoons olive oil. Cook pork chops until browned and cooked through, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Serve pork chops alongside zucchini ribbons.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 11.2 g, Cholesterol 57.5 mg, Fat 23.8 g, Fiber 2.7 g, Protein 13.7 g, SaturatedFat 9.7 g, Sodium 484.4 mg, Sugar 5.3 g
EASY PAN-GRILLED ZUCCHINI WITH LEMON PEPPER
This simple side dish comes together quickly and pairs nicely with any grilled meat. Indoor grill pans work great for those times when weather does not permit outdoor grilling.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Whisk olive oil, lemon-pepper seasoning, and salt together in a large bowl. Add zucchini slices and toss until evenly coated.
- Heat a grill pan over medium-high heat. Place zucchini slices on the grill and cook for 4 minutes without disturbing. Flip slices over and cook for 4 minutes more.
Nutrition Facts : Calories 38.9 calories, Carbohydrate 1.8 g, Fat 3.5 g, Fiber 0.6 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 381.2 mg, Sugar 0.9 g
PAN-GRILLED PORK WITH ZUCCHINI GARLIC RIBBONS
Heavenly succulent grilled pork with delicious zucchini ribbons in butter and garlic.
Provided by Laka kuharica - Easy Cook
Categories Pan Fried Pork Chops
Time 59m
Yield 4
Number Of Ingredients 20
Steps:
- Combine 2 tablespoons olive oil, water, pineapple juice, red wine vinegar, muscovado sugar, onion flakes, 1/4 teaspoon salt, garlic powder, 1/4 teaspoon black pepper, cumin, paprika, coriander, and ginger in a bowl. Add pork chops; flip to coat completely. Marinate pork chops in the refrigerator for 30 minutes.
- Make zucchini ribbons by passing a vegetable peeler lengthwise over the side of each zucchini. When you approach seeds, turn zucchini and begin slicing another side.
- Heat butter in a skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add zucchini ribbons and season with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook and stir just until ribbons are tender, 2 to 3 minutes.
- Heat a grill pan over medium-high heat and brush with 1 1/2 teaspoons olive oil. Cook pork chops until browned and cooked through, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Serve pork chops alongside zucchini ribbons.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 11.2 g, Cholesterol 57.5 mg, Fat 23.8 g, Fiber 2.7 g, Protein 13.7 g, SaturatedFat 9.7 g, Sodium 484.4 mg, Sugar 5.3 g
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