|Nutritional Guidelines (per serving)|
|Servings: 4 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Zucchini and other summer squash are tasty, easy additions to any summer grill. This recipe is as much a technique as a recipe, so feel free to increase or decrease amounts depending on your zucchini supply, grill size, and audience. You can also vary the type of oil and add other seasonings as you see fit—see below for variations.
Grilled zucchini and summer squash are great alongside most grilled meats, and make a mild yet colorful addition to platters of grilled vegetables. Zucchini, red peppers and onions are a great grilled trio, as are zucchini, eggplant, and tomatoes, or zucchini, green onions, and green beans—mix it up based on what's at the market or what's coming out of your garden!
- 4 medium zucchini (or other summer squash)
- 1/3 cup olive oil
- Fine sea salt
Gather the ingredients.
Heat a charcoal or gas grill to medium-high heat (you should be able to hold your hand about an inch above the cooking grate for 3 to 4 seconds before pulling it away from the heat).
While the grill heats, trim the zucchini and cut it in half lengthwise (or into lengthwise slices for thicker vegetables). Lay it on a large baking sheet or tray. Brush the cut sides with olive oil and sprinkle them with salt. Lay the zucchini oiled-side-down on the grill. Close the lid if using a gas grill and cook until grill marks appear. This will take an average of about 5 minutes.
While the zucchini/squash cooks, brush the other sides with oil and sprinkle them with salt. Turn the zucchini/squash halves over, close the lid on a gas grill and cook until grill marks appear on the other side and the zucchini/squash are very tender, which will take about 5 minutes. Serve hot or at room temperature.
- Grind on freshly ground black pepper before serving (coarse is best in this case, so the pungent, peppery flavor shines through against the mild summer squash).
- Drizzle on a bit of balsamic vinegar when you take the summer squash off the grill for a sweet edge with an acidic bite.
- Dollop on a bit of pesto over each piece of grilled zucchini for a real burst of summer garden flavor.
- Offer bright red, just slightly spicy romesco alongside for people to add a taste of Spain to their serving (the sauce is good on grilled meats, too!).
- Scatter on freshly torn summer herbs such as basil, dill, mint, or chervil for a burst of fresh flavor on the fire-cooked squash.
- Grate Parmesan cheese (aged cheddar and aged Gouda are good choices, too) over the warm grilled zucchini—it will melt onto the squash, to create a delicious arrangement of flavors.