Grilled Zucchini with Olive Oil and Herbs
Cook along on the interactive map
Ingredients 🧂🥕
- Zucchini1 pcs
Instructions 👩🍳
Step-by-step:
- Slice the zucchini: Cut the zucchini lengthwise into even slices so they grill consistently. Use the illustrated recipe for the exact quantities, timings and cooking settings.
- Season the slices: Brush lightly with oil and season evenly on both sides.
- Prepare the grill: Heat the grill for direct cooking and clean the grate well.
- Grill the zucchini: Cook on both sides until clear grill marks develop and the slices are tender but still hold their shape.
- Finish and serve: Add herbs, lemon or the finishing seasoning shown in the illustrated recipe and serve warm.
Grilled zucchini with golden edges and fresh herbs
Golden edges, a tender middle and a little olive oil: zucchini earns its place on the grill. Scatter over fresh herbs, add a cool spoonful of tzatziki and tuck in while the slices are warm.
Long slices hold their shape
Choose firm zucchini with intact skin. Olive oil, salt and black pepper provide the basic seasoning. Herbs, lemon zest or crumbled feta are optional finishes, so you can use what goes with the rest of your meal.
Wash the zucchini under running water, dry it and trim the ends. Before seasoning, taste a tiny raw piece. If it is unusually bitter, spit it out and discard the zucchini; cooking does not destroy the bitter toxins.
Leave the skin on and cut lengthwise into evenly thick slices that you can lift with tongs. Very thin ribbons soften quickly and are harder to turn. Pat the cut surfaces dry, then brush lightly with olive oil and season just before grilling.
Brown the outside without losing the bite
Prepare a clean grate with moderate direct heat and a gentler area, following your grill's instructions. Lay the slices across the bars with space between them. Let the first side brown before gently lifting it with tongs and turning.
Cook the second side until the center is tender but the slices still hold together. A knife should enter easily without the zucchini collapsing. Move slices to gentler heat if they darken before the middle softens. Lift finished pieces onto a clean platter instead of leaving them over the heat.
Keep vegetables and serving utensils separate from raw meat and its juices. Add washed, chopped herbs or a little zest from a washed lemon after grilling if you like.
A cool dip alongside
Our tzatziki adds creamy yogurt, cucumber and garlic to the warm zucchini. Keep the dip chilled until serving and spoon it alongside. Some bread turns the vegetables and dip into an easy small meal.
Make the slices easier to turn
- Group similar thicknesses together so you can watch them as a batch.
- Support the broad center with tongs rather than pinching a soft end.
- Arrange finished slices in a loose layer so steam can escape.
Choose your finishing touch
Mint gives the zucchini a fresh flavor; parsley is a milder choice. Crumbled feta adds salt and creaminess. Add it after grilling and taste before seasoning again.
Keep a few slices for lunch
Pack promptly chilled zucchini separately from the dip. The slices are softer the next day but work well in a sandwich. Add fresh herbs when assembling it.
Frequently asked questions
Should I peel the zucchini?
No. Leave sound, washed skin on; it helps the slices hold together.
Why does it become watery?
Zucchini releases moisture as it cooks. Cut even, sturdy slices and remove them when tender.
How do I store leftovers?
Refrigerate in shallow containers at 40°F (4°C) or below within two hours, or one hour above 90°F (32°C). Discard food left out longer. Use within three to four days. If reheating, heat to 165°F (74°C) throughout, checked with a food thermometer.
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