Best 7 Whole Grilled Zucchini With Basil Vinaigrette Recipes

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**Grilled Zucchini with Basil Vinaigrette: A Simple, Flavorful Summer Dish**

Savor the essence of summer with our grilled zucchini recipe, a delightful dish that combines the natural sweetness of zucchini with the aromatic freshness of basil. This vegetarian delight is not only easy to prepare but also versatile enough to serve as a side dish, appetizer, or even a main course. Accompanied by a zesty basil vinaigrette, this grilled zucchini recipe elevates simple ingredients into a culinary masterpiece. Grilled to perfection, the zucchini retains its crisp texture while developing a smoky flavor that complements the herbaceous notes of the basil vinaigrette. Discover the symphony of flavors and textures in this tantalizing grilled zucchini recipe that promises to be a hit at your next gathering.

Here are our top 7 tried and tested recipes!

WHOLE GRILLED ZUCCHINI WITH BASIL VINAIGRETTE



Whole Grilled Zucchini With Basil Vinaigrette image

A simple, easy way to grill zucchini in the summer. Cook it whole, until it is tender all the way through, then slice, dress and serve. You get the wonderful smoky flavour of the grill without having to babysit your vegetables

Provided by Food Network Canada

Categories     grill,vegetables

Time 30m

Yield 4 servings

Number Of Ingredients 6

2 medium zucchinis
¼ cup fresh basil leaves, roughly torn
¼ cup extra-virgin olive oil
3 tbsp white wine vinegar
¼ cup minced fresh chives
Kosher salt

Steps:

  • Preheat an outdoor grill to medium heat.
  • Put the zucchini on the grill and cover. Cook, turning every 5 minutes, until slightly charred all over and tender when poked with the tip of a paring knife, 15 to 20 minutes. Remove to a cutting board and let cool slightly, about 5 minutes.
  • Meanwhile, combine the basil, oil, vinegar and 1 teaspoon salt in a small bowl and whisk until combined. Slice the zucchini into 1/4-inch slices, arrange on a plate, drizzle with the vinaigrette and sprinkle with the chives.

GRILLED ZUCCHINI WITH HERB SALT AND FETA



Grilled Zucchini with Herb Salt and Feta image

Provided by Trisha Yearwood

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1/2 cup kosher salt
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
3 medium zucchini, ends trimmed, sliced lengthwise into 1/4-inch-thick planks
Olive oil, for brushing
1/2 cup crumbled feta cheese

Steps:

  • For the herb salt: Combine the salt, oregano and thyme in a small bowl and mix to blend.
  • For the grilled zucchini: Brush the zucchini planks on both sides with olive oil and sprinkle on both sides with some of the herb salt. Transfer the zucchini to a grill pan set over medium heat and cook until tender, about 5 minutes, flipping halfway through. Remove the zucchini to a serving plate and sprinkle with the feta.

Nutrition Facts : Calories 104 calorie, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 17 milligrams, Sodium 341 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Protein 4 grams, Sugar 4 grams

BALSAMIC GRILLED ZUCCHINI



Balsamic Grilled Zucchini image

A simple, easy grilled zucchini with a touch of balsamic vinegar and spices.

Provided by LashGal

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 15m

Yield 4

Number Of Ingredients 6

2 zucchinis, quartered lengthwise
2 teaspoons olive oil
½ teaspoon garlic powder
1 teaspoon Italian seasoning
1 pinch salt
2 tablespoons balsamic vinegar

Steps:

  • Preheat grill for medium-low heat and lightly oil the grate.
  • Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
  • Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately.

Nutrition Facts : Calories 37.6 calories, Carbohydrate 3.6 g, Fat 2.5 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 8 mg, Sugar 2.2 g

GRILLED ZUCCHINI WITH BASIL BALSAMIC VINAIGRETTE



Grilled Zucchini With Basil Balsamic Vinaigrette image

Make and share this Grilled Zucchini With Basil Balsamic Vinaigrette recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 17m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup chopped fresh basil leaf
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon honey or 1 teaspoon maple syrup
2 garlic cloves, minced
1/3 cup extra virgin olive oil
8 zucchini, rinsed, ends trimmed, and cut into 1/2-inch-thick rounds (3 lb. total)
basil sprig
salt and pepper

Steps:

  • In a small bowl, mix chopped basil, vinegar, mustard, honey, and garlic. Whisking, blend in oil.
  • Thread zucchini on thin skewers so rounds lie flat and pieces touch. Brush generously with basil vinaigrette.
  • Place zucchini on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds).
  • Close lid on gas grill. Cook until brown on each side, 5 to 7 minutes total; turn once.
  • Push zucchini from skewers onto a platter. Drizzle with remaining vinaigrette. Garnish with basil sprigs. Add salt and pepper to taste.

Nutrition Facts : Calories 116.2, Fat 9.4, SaturatedFat 1.3, Sodium 41, Carbohydrate 7.7, Fiber 2.3, Sugar 4.2, Protein 2.5

GRILLED ZUCCHINI AND SUMMER SQUASH SALAD WITH BASIL-PARMESAN DRESSING



Grilled Zucchini and Summer Squash Salad with Basil-Parmesan Dressing image

Categories     Salad     Side     Low Carb     Vegetarian     Low Cal     Backyard BBQ     Parmesan     Basil     Zucchini     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

4 medium-large zucchini, trimmed, halved lengthwise
4 medium-large yellow crookneck squash, trimmed, halved lengthwise
5 tablespoons olive oil
1/2 cup chopped fresh basil
1/3 cup freshly grated Parmesan cheese (about 1 ounce)
2 tablespoons balsamic vinegar

Steps:

  • Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool.
  • Cut vegetables diagonally into 1-inch-wide pieces. Place in large bowl. Add basil, Parmesan cheese, balsamic vinegar and remaining 2 tablespoons oil and toss to blend. Season to taste with salt and pepper and serve.

GRILLED ZUCCHINI AND RED ONION WITH LEMON-BASIL VINAIGRETTE



Grilled Zucchini and Red Onion With Lemon-Basil Vinaigrette image

Make and share this Grilled Zucchini and Red Onion With Lemon-Basil Vinaigrette recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Onions

Time 32m

Yield 4 , 4-6 serving(s)

Number Of Ingredients 9

1 large red onion, peeled and cut crosswise into four 1/2-inch-thick rounds
3 medium zucchini, ends trimmed, sliced lengthwise into 3/4-inch-thick planks (about 1 pound)
1/4 cup plus 2 tablespoons extra virgin olive oil
kosher salt & fresh ground pepper
1 garlic clove, minced (about 1/2 teaspoon)
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1/4 teaspoon Dijon mustard
1 tablespoon chopped fresh basil leaf

Steps:

  • Putonion rounds, from side to side, onto 2 metal skewers. Brush onion and zucchini evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.
  • Whisk remaining 2 tablespoons olive oil, garlic, lemon zest and juice, mustard, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl; set aside.
  • Grill vegetables over medium heat, turning once, until tender and caramelized, 18 to 22 minutes (move vegetables as needed to ensure even cooking). Transfer vegetables to platter; remove skewers from onion and discard any charred outer rings. Rewhisk vinaigrette and pour over vegetables. Sprinkle with basil and serve.

GRILLED VEGGIES WITH MUSTARD VINAIGRETTE



Grilled Veggies with Mustard Vinaigrette image

I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. -Shelly Graver, Lansdale, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 10 servings (3/4 cup each).

Number Of Ingredients 14

1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup canola oil
1/4 cup olive oil
VEGETABLES:
2 large sweet onions
2 medium zucchini
2 yellow summer squash
2 large sweet red peppers, halved and seeded
1 bunch green onions, trimmed
Cooking spray

Steps:

  • In a small bowl, whisk the first 5 ingredients. Gradually whisk in oils until blended., Peel and quarter each sweet onion, leaving root ends intact. Cut zucchini and yellow squash lengthwise into 1/2-in.-thick slices. Lightly spritz onions, zucchini, yellow squash and remaining vegetables with cooking spray, turning to coat all sides., Grill sweet onions, covered, over medium heat 15-20 minutes until tender, turning occasionally. Grill zucchini, squash and peppers, covered, over medium heat 10-15 minutes or until crisp-tender and lightly charred, turning once. Grill green onions, covered, 2-4 minutes or until lightly charred, turning once., Cut vegetables into bite-sized pieces; place in a large bowl. Add 1/2 cup vinaigrette and toss to coat. Serve with remaining vinaigrette.

Nutrition Facts : Calories 155 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

  • Choose the right zucchini: Look for small to medium-sized zucchini that are firm and have smooth skin. Avoid zucchini that are too large, as they may be tough and seedy.
  • Grill the zucchini over medium-high heat: This will help to caramelize the zucchini and give it a smoky flavor.
  • Don't overcrowd the grill: Leave some space between the zucchini slices so that they can cook evenly.
  • Cook the zucchini until it is tender but still has a slight crunch: Overcooked zucchini will be mushy and bland.
  • Make the basil vinaigrette ahead of time: This will allow the flavors to meld together.
  • Serve the grilled zucchini with the basil vinaigrette while it is still warm: This will help to absorb the flavors of the vinaigrette.

Conclusion:

Whole grilled zucchini with basil vinaigrette is a simple but delicious dish that is perfect for summer. The grilled zucchini is tender and smoky, and the basil vinaigrette is light and refreshing. This dish is a great way to enjoy fresh zucchini and basil, and it is sure to be a hit at your next barbecue or potluck.

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