Uncle Rays Grilled Zucchini Recipes

GRILLED ZUCCHINI

Grilled Zucchini image

Naturally suited to grilling, zucchini is both juicy and mild, which means it stays moist even when it's hit with fire, and it soaks up the smoky flavors of the grill in the short time it cooks. Maximize surface area - and convenience - by cutting the zucchini into sturdy planks, which cook through quickly without slipping through the grates while still retaining some texture. Brush them with olive oil, season enthusiastically with salt and pepper and grill until crisp-tender to enjoy them as a simple side, tossed into a salad or tucked into sandwiches. If you'd like to show them off, arrange them over some ricotta, then dot with herbs, capers and lemon and serve with grilled bread for an easy seasonal supper. The best summer recipes allow you to embrace technique but customize at whim.

Provided by Alexa Weibel

Categories easy, weekday, vegetables, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

3 large zucchini (about 8 ounces each), cut lengthwise into 1/2-inch planks
Extra-virgin olive oil, as needed
Coarse salt and freshly ground black pepper
1 cup fresh ricotta (optional)
Fresh basil leaves (or other tender herbs, such as dill, mint or oregano), chopped capers and lemon, for garnish (optional)

Steps:

Prepare the grill for direct grilling and heat over high.
Working on a large baking sheet, brush the zucchini all over with oil, then season generously with salt and pepper.
Once the grill is heated, add the zucchini to the grates in an even layer, leaving about 1 inch between to avoid crowding. Cook, uncovered, until grill-marked and crisp-tender, 3 to 4 minutes per side. (The zucchini should tenderize in just the amount of time it takes to develop grill marks.)
In a small bowl, stir the ricotta, if using, with a couple tablespoons of water until extra creamy; season with salt and pepper. Spread the ricotta mixture on a platter, then top with the grilled zucchini, piling it organically to gain some height. Though you need no garnish, you can top with fresh herbs, capers, a flurry of lemon zest and a squeeze of lemon juice if you are feeling fancy. Drizzle with olive oil and serve warm or at room temperature.

UNCLE RAY'S GRILLED ZUCCHINI

Uncle Ray's Grilled Zucchini image

Make and share this Uncle Ray's Grilled Zucchini recipe from Food.com.

Provided by Uncle Ray

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

3 tablespoons olive oil (EOV preferred)
1 tablespoon McCormick's Montreal Brand steak seasoning
1 tablespoon melted unsalted butter (optional)
1 lb zucchini (4-6 small)

Steps:

Wash, trim zucchini and quarter length wise (cut into spears).
Place in a bowl (or Ziploc bag)and add remaining ingredient.
place in refrigerator for 15 minutes.
Heat grill.
Place spears directly on hot grill (for marking and color) turning occasionally until tender.

Nutrition Facts : Calories 108.8, Fat 10.5, SaturatedFat 1.5, Sodium 9.3, Carbohydrate 3.5, Fiber 1.1, Sugar 2.8, Protein 1.4

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