Best 5 Grilled Zucchini With Herb Salt And Feta Recipes
**Grilled Zucchini with Herb Salt and Feta: A Flavorful Summer Side Dish**
When summer's bounty of zucchini is at its peak, this grilled zucchini recipe is a delightful way to enjoy the fresh flavors of the season. With a simple marinade of olive oil, garlic, and herbs, the zucchini slices are grilled until tender and slightly charred, then sprinkled with a flavorful herb salt and crumbled feta cheese. This easy-to-make side dish is perfect for any summer gathering, whether it's a backyard barbecue or a casual weeknight meal. Plus, with three additional zucchini recipes included in the article, you'll have plenty of options to choose from. From a refreshing zucchini salad to a hearty zucchini bread, there's something for everyone to enjoy.
**Additional Zucchini Recipes Included in the Article:**
* **Zucchini Salad with Lemon-Tahini Dressing:** A refreshing and light salad that's perfect for summer potlucks and picnics.
* **Zucchini Fritters:** A savory and satisfying appetizer or snack that's easy to make and always a crowd-pleaser.
* **Zucchini Bread:** A classic zucchini recipe that's perfect for using up your summer zucchini harvest. This moist and flavorful bread is a delicious treat for breakfast, lunch, or snack time.
GRILLED ZUCCHINI
This simple grilled zucchini will be a regular on your summer menu! Perfectly crisp-tender (not soggy!), it's a healthy and fast side dish!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- Preheat a gas or charcoal grill to high heat (400 to 450 degrees F). Trim off the ends of each zucchini and cut it lengthwise into quarters so that you have four batons per zucchini. Place on a rimmed baking sheet or on a large baking pan.
- Drizzle the zucchini with olive oil and sprinkle with Italian seasoning (if using), salt, and pepper.
- Place the zucchini on the grill so that one of the cut sides is touching the grates. Grill for 4 minutes, until clear grill marks appear.
- Flip the zucchini over onto the back (peel) side. Grill for 5 additional minutes. At this point, you can flip it to the remaining ungrilled cut side for 1 to 2 minutes if you'd like grill marks on all surfaces (we usually just serve it as is!). Transfer back to the baking sheet or to a serving platter.
- Squeeze the lemon over the top and sprinkle with Parmesan. Enjoy!
Nutrition Facts : ServingSize 1 of 4, Calories 77 kcal, Carbohydrate 7 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 2 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 4 g
ZUCCHINI WITH FETA AND HERBS
Adapted from Rachael Ray Magazine
Provided by Lisa Leake
Categories Sides
Time 20m
Number Of Ingredients 7
Steps:
- Preheat a grill to medium-high heat. Place zucchini on grilling tray (if desired), brush with olive oil, and grill until tender and slightly charred, about 3 or 4 minutes per side.
- Toss in a bowl with the rest of the ingredients and serve warm.
Nutrition Facts : Calories 143 kcal, Carbohydrate 10 g, Protein 7 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 229 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
SAUTEED ZUCCHINI WITH FETA
Steps:
- In a 12-inch skillet, heat the oil on low. Slowly saute the zucchini and garlic, with a little salt, until golden and slightly caramelized, about 20 minutes. Season with salt and pepper. Mix in parsley or basil, cilantro and feta.
GRILLED ZUCCHINI AND FETA TOASTS
Though its flavor is subtle, zucchini absorbs seasonings readily, and develops deep complexity when grilled. In this recipe, the grilled squash is doused with a flavorful oil made with garlic, cumin and coriander. If you have extra time, marinate the grilled zucchini pieces in the spice oil for up to 24 hours to help build flavor. You can serve the dish hot off the grill, or prepare in advance, then serve at room temperature.
Provided by Sue Li
Categories dinner, lunch, quick, weeknight, appetizer, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Heat a grill or grill pan over medium-high and brush the grates clean, if grilling outdoors.
- With a small spoon, scrape the seeds from the middle of zucchini halves and discard. Rub zucchini with 2 tablespoons olive oil and season with salt and pepper. Place zucchini halves onto grill, cut-sides down, and cook until charred on both sides, turning halfway through, 10 to 15 minutes. Transfer grilled zucchini onto a cutting board, let cool slightly then cut into bite-size pieces.
- While zucchini grills, brush bread on both sides with 2 tablespoons olive oil. Grill until lightly charred on both sides, about 5 minutes. Transfer to a serving platter.
- While zucchini and bread grill, prepare the spice oil: Heat remaining 1/4 cup oil in a small saucepan over medium-low until hot. Stir in the garlic, cumin seeds, coriander seeds and red-pepper flakes, and remove from heat. The residual heat from the oil will cook the garlic and spices. Transfer spice oil to a large bowl, add grilled zucchini and toss to combine.
- Spoon zucchini over grilled bread and top with large pieces of feta. Serve with lemon wedges for squeezing on top.
GRILLED ZUCCHINI AND BULGUR SALAD WITH FETA AND PRESERVED-LEMON DRESSING
Charred zucchini pairs particularly well with the deep savory notes of preserved-lemon paste and the tang of creamy feta in this salad.
Provided by Hetty McKinnon
Time 45m
Yield 4 main-course servings or 6-8 side servings
Number Of Ingredients 13
Steps:
- Toast walnuts in a dry medium skillet over medium heat, tossing often, until golden brown, 8-10 minutes. Transfer to a cutting board and let cool. Coarsely chop.
- Wipe out skillet and toast bulgur, stirring often, until a shade darker and starting to smell like popcorn, about 3 minutes. Add ¼ tsp. salt and 2 cups water and bring to a boil. Reduce heat to low and simmer gently until liquid is almost completely evaporated, 8-10 minutes. Cover skillet and remove from heat. Let sit while you prepare the rest of the salad.
- Prepare a grill for high heat. (Or, heat a grill pan over high.) Trim ends of zucchini; slice lengthwise into long ¼"-thick planks. Set a wire rack inside a rimmed baking sheet and arrange zucchini in a single layer on rack (you can also do this in a large bowl if you don't have a wire rack). Drizzle with oil and season with salt. Toss zucchini, rubbing with your hands, to coat completely with oil.
- Grill zucchini, undisturbed, until grill marks appear, about 2 minutes. Turn over and grill on other side until grill marks appear, about 2 minutes. Return to wire rack (or a colander set in a bowl) to drain; let cool slightly, Transfer to a cutting board and slice on a diagonal into 1" pieces.
- Whisk preserved lemon paste, honey, garlic, and remaining ¼ cup oil in a large bowl to combine; season with pepper (lemon paste and feta should make it salty enough). Add bulgur and feta and toss to combine. Set some of zucchini, parsley, and mint aside for serving, then add remaining zucchini and herbs to salad; toss gently to combine. Taste and season with salt and pepper if needed.
- Transfer salad to a platter. Top with reserved zucchini and herbs. Scatter walnuts over. Serve salad with lemon wedges for squeezing over.
Tips:
- Choose firm, medium-sized zucchinis for grilling. Smaller zucchinis tend to be more tender and flavorful.
- Slice the zucchinis into 1/2-inch thick rounds or wedges. Thicker slices will take longer to cook through.
- Toss the zucchini slices with olive oil, salt, and pepper before grilling. This will help them to brown and caramelize.
- Grill the zucchini slices over medium heat for 5-7 minutes per side, or until they are tender and slightly charred.
- Serve the grilled zucchini immediately, topped with herb salt, feta cheese, and a squeeze of lemon juice.
Conclusion:
Grilled zucchini is a delicious and healthy side dish that can be enjoyed as part of a summer barbecue or as a light lunch or dinner. With its simple ingredients and easy preparation, this recipe is sure to become a favorite. The combination of grilled zucchini, herb salt, feta cheese, and lemon juice creates a flavorful and satisfying dish that is perfect for any occasion.
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