GRILLED ZUCCHINI RECIPE
Grilled Zucchini Recipe
Homegrown and delicious for a light lunch or an easy dinner
Grilled zucchini is definitely my favourite recipe. It is so simple to make and tastes divine! Ever since watching the Julie & Julia movie, I’ve been adding more butter to my cooking. It may be quite high in saturated fat, however I think that if you keep the rest of the ingredients healthy there is no harm in it. Butter gives such unique fragrant taste to the meal that you’ll never get from using cooking oil. Today’s recipe is made on a pan but if you’d like to try a great outdoor grilling recipe – try the potato zucchini pancakes we’ve made the other day! Yuuuum!!
Zucchini is very versatile and in your recipes you can pair it with a variety of foods. Add pasta or couscous to it and it will make delicious light lunch to pack to work (even cold!). Bake the zucchini ‘boat-style’ stuffed with mushrooms and tomatoes or a bit of chicken, sprinkle a bit of parmesan cheese on top and you’ll have perfect dinner! It’s completely up to you and what you like and what ingredients you’d like to add. It goes beautifully with meat but can also be vegetarian or even vegan. I will be using my favourite lot today – zucchini, green beans, red onions and some baby spinach. And of course – nuts and seeds!
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More homemade recipes to enjoy:
- Super Easy Homemade Bread
- Marinated Camembert Cheese
- Raspberry Cheesecake Recipe
- Edible Flower Cookies
- Watermelon Pizza Recipe for Kids
- Healthy Grapefruit Lemonade
- Lavender Honey Ice Cream
Grilled Zucchini Recipe
Preparation Time: 10 minutes
Cooking Time: 5-10 minutes
Serves: 2
Ingredients:
- one medium size yellow zucchini or two small green ones
- one bulb of garlic
- one cup of fresh green beans
- one small red onion
- 50g of butter (alternatively olive oil)
- pinch of salt
- a teaspoon of fresh herbs – chives, basil or thyme
- 50-100g of grilled salmon (optional non-vegetarian)
- seeds & nuts, baby spinach, couscous (optional vegetarian)
Instructions
Wash the zucchini thoroughly and cut in thicker slices. Then wash the green beans, remove the edges and cut in half. Peel the onion, cut in half and then slice into strips. Lastly, remove some of the peel off of the garlic bulb and cut the cloves horizontally in half keeping the bulb together.
Put the butter in a higher frying/grilling pan and let it melt half way. It’s good to be quite quick with the butter because the longer you fry it, the more likely it is to burn and loose the delicious taste. Add the sliced zucchini, green beans, onion and also the garlic half. Fry all on higher heat for about 5 minutes, add a pinch of salt and about 1/2 a teaspoon of fresh herbs. Fry for another couple of minutes to take the edge off of the garlic and onion and remove from the stove.
You can add more!
I served this recipe with a bit of grilled salmon that I had left over from the previous day. Fish is very quick to prepare in the oven on a sheet of aluminium foil just lightly seasoned with salt and a drizzle of olive oil. You can also easily prepare chicken breast this way, cut it up in small pieces and add to the grilled zucchini. However, if you don’t have much time you can add a bit of tinned tuna to make the dish even more filling. Great and quick vegetarian option would be 4 table spoons of couscous or a cup of wholewheat pasta.
And now – time to enjoy your grilled zucchini recipe! Bon appetit!
