Pan Grilled Zucchini Recipe

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When the flesh starts to look translucent, the zucchini is done. To make the zucchini more tender, cook the slices in the pan for an additional one minute on each side.

Directions
  1. Toss the zucchini pieces with olive oil in a bowl until evenly coated. Add rosemary, salt, garlic powder, and pepper, and toss again.
  2. Heat a grill pan over medium-high heat. …
  3. Grill the zucchini, one side at a time, until soft and with the desired amount of grill lines, 4 to 5 minutes per side.

How to Make Easy Grilled Zucchini | The Stay At Home Chef

Grilled Zucchini with Sea Salt 🔗

For more tender zucchini, leave slices in the pan an extra 1 minute on each side. When the flesh starts to look translucent, the zucchini is done.

Nutrition Facts: calories 36 calories, Carbohydrate 3.4 g, Cholesterol None, Fat 2.4 g, Fiber 1.1 g, Protein 1.2 g, Saturated Fat 0.4 g, servingSize None, Sodium 130 mg, Sugar None, Trans Fat None, unSaturated Fat None

Ingredients:

  • 2 teaspoons extra-virgin olive oil
  • ¼ teaspoon coarse sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 medium zucchini, cut diagonally into 1/2-inch-thick slices

Instruction:

  1. Preheat grill pan over medium-high heat. Combine all ingredients in a bowl; toss well to coat. Arrange zucchini in a single layer in pan; grill 4 minutes, turning after 2 minutes.
  2. PARMIGIANO-CRUMBED: Prepare base recipe. Chop 1 1/2 ounces ciabatta bread. Place bread and 1/2 teaspoon thyme in a food processor; pulse 10 times. Heat a skillet over medium-high heat. Add 2 teaspoons olive oil. Add bread mixture; cook 5 minutes, stirring frequently. Combine zucchini, bread mixture, and 2 tablespoons grated fresh Parmigiano-Reggiano. Serves 4 CALORIES 94; FAT 9g (sat 2g); SODIUM 241mg
  3. CAPRESE “SALSA”: Prepare base recipe. Combine 1/3 cup diced tomato, 2 ounces sliced fresh mozzarella cheese, 3 tablespoons chopped fresh basil, and 1 minced garlic clove in a bowl. Add 1 tablespoon extra-virgin olive oil and 1 teaspoon red wine vinegar to tomato mixture; stir gently. Divide zucchini evenly among 4 plates. Top zucchini evenly with tomato mixture. Serves 4 CALORIES 106; FAT 1g (sat 3g); SODIUM 246mg
  4. MINT GREMOLATA: Prepare base recipe. Combine 1/4 cup finely chopped fresh flat-leaf parsley, 1/4 cup finely chopped fresh mint, 1 1/2 tablespoons grated lemon rind, 1 tablespoon olive oil, and 2 minced garlic cloves. Divide zucchini evenly among 4 plates; top evenly with gremolata. Serves 4 CALORIES 72; FAT 9g (sat 8g); SODIUM 133mg

FAQ

How do you keep zucchini from getting soggy when sauteed?

If you want to avoid soggy sauteed zucchini, follow these tips and tricks: pat the zucchini dry with a paper towel after washing them; use a wide skillet so that the zucchini slices don’t pile up too high; salt the zucchini only at the very end of cooking.

Why is my grilled zucchini mushy?

Cutting the zucchini into larger pieces is a nice safety net because larger pieces are harder to overcook. Since zucchini has a high water content compared to harder vegetables (like this cinnamon-roasted butternut squash), if you overbake it, the water will seep out and your zucchini will be soggy.

Do you take skin off zucchini before cooking?

The deep green color of the zucchini is a dead giveaway that you shouldn’t peel it, so you should definitely leave the skin on. To cut a zucchini, rinse it well under cold water, then cut off the stem and toss it away.

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