Grilled zucchini - a dish for vegans and meat eaters! Recipes for juicy and aromatic grilled zucchini with sauces, marinades, cheese, garlic. Grilled zucchini - incomparable recipes for an excellent snack with “smoky” Zucchini marinated in mayonnaise on the grill

Antipyretics for children are prescribed by a pediatrician. But there are emergency situations with fever when the child needs to be given medicine immediately. Then the parents take responsibility and use antipyretic drugs. What is allowed to be given to infants? How can you lower the temperature in older children? What medications are the safest?

The nutritional value of zucchini is determined by its high digestibility, as well as its ability to stimulate the digestive tract. Zucchini contains a significant amount of vitamins and minerals necessary for the normal functioning of the heart, brain, and liver. This is not just a tasty product, but also a guarantee of excellent muscle tone and skin. By regularly eating zucchini dishes, you can increase visual acuity and improve the condition of your teeth, hair and skin.

Grilled zucchini contains virtually no additional ingredients, so it retains the original beneficial properties of the product as much as possible:

Antiallergic.
Antianemic.
Choleretic.
Stimulating peristalsis.
Diuretics.
Adsorbent.

For cooking, you can use a professional grill or a regular grill on which to cook shish kebab. This is an excellent appetizer for any type of meat; grilled zucchini on the grill can be complemented with bell peppers and eggplants; this is the best combination for an outdoor picnic.

Zucchini has a delicate taste, which can be skillfully emphasized with your favorite spices, but it is important not to overdo it. The recipe for zucchini on a charcoal grill is quite simple; it can be supplemented at will with ingredients such as mayonnaise, aromatic herbs, olives, etc.

Required Ingredients

In the classic version, the barbecue zucchini recipe contains the following components:

Vegetable oil, preferably olive oil.
Garlic.
Salt and pepper to taste.

There are various recipes with photos that offer flavor combinations with cheese, mayonnaise, herbs, using other grilled vegetables - bell peppers, eggplants, potatoes, mushrooms.

Easy BBQ Zucchini Recipe

The simplest culinary option involves a minimum of time and effort:

You need to heat the grill well.
Depending on its type, cut the zucchini into circles or slices so that they do not fall through the grate.
Heat oil with garlic until fragrant.
Grease the slices on both sides, season with salt and spices, fry like any vegetables on the grill for 5-10 minutes on each side.

To determine the degree of doneness, you can first look at photos of the finished dishes. To cook grilled zucchini on the grill faster, you can reduce the thickness of the semi-finished product, this is especially appropriate when preparing caviar.

Grilled zucchini does not require any additional decoration; just a variety of fresh herbs are enough. Appetite is guaranteed by the cooking process itself, fresh air and good mood.

One of the most delicious vegetable dishes that can be prepared in nature is zucchini on the grill. Yes, yes, the most ordinary zucchini can turn out incredibly interesting and appetizing if you cook them correctly. In this case, the marinade for zucchini on the grill plays no small role, because spices help the zucchini to open up, because zucchini itself is a very simple vegetable.

The result is an excellent addition to pork or veal steaks... Now that the picnic season is in full swing, I strongly advise you to use my recipe and cook marinated zucchini on the grill - you will definitely appreciate them!

And so that everything works out for you in the best possible way, I will tell you in detail how to marinate zucchini for frying on the grill, and how to fry them correctly.

Ingredients:

2-3 pieces of young small zucchini;
1-2 tbsp. soy sauce;
1 tbsp. vegetable oil;
1 tsp. Provençal herbs;
0.5 tsp salt.

How to fry zucchini on the grill:

For this recipe we will need young zucchini - they have very delicate and thin skin that you don’t even have to cut off. And small zucchini themselves are much tastier than old ones, so it’s always better to cook such dishes from them. Wash the zucchini and cut it into discs at least 1 cm thick.

Place the zucchini in a deep container, add garlic, passed through a garlic press, soy sauce, vegetable oil, salt, and herbes de Provence.

Mix well and leave to marinate for 1-2 hours. You can leave the container with the zucchini at room temperature, but be sure to cover it with a lid or cling film.

We light a fire in the grill and wait for the wood to turn into coals - just like for barbecue. Place the zucchini rings on the grill.

And we send it to the grill. Cook the zucchini on a grate on the grill, turning occasionally, over well-hot coals (but without fire). About 15 minutes. The zucchini on the grill should be browned on both sides.

Now all that remains is to place the zucchini on a plate - and you can serve. They are especially good when served hot.

It is likely that this summer you will be cooking not only meat, but also fresh meat. Among the latter, affordable and tasty zucchini are especially popular, which are easily saturated with the taste of any marinade and harmonize with other ingredients on the plate.

How to cook zucchini on the grill?

Ingredients:

zucchini - 800 g;
olive oil - 95 ml;
leaves of oregano, rosemary and thyme - 1 teaspoon each;
garlic cloves - 4 pcs.

Preparation

Cut the zucchini into centimeter-thick slices and place on towels. Sprinkle the pieces with salt and leave for half an hour. After the allotted time, clean off the remaining salt and blot the vegetables themselves. Drizzle the zucchini with plenty of olive oil, add the aromatic leaves of oregano, thyme and rosemary, followed by a few cloves of garlic. Let the squash sit for 15 minutes before placing it over the hot coals and then begin roasting.

Zucchini in foil on the grill

Ingredients:

zucchini - 900 g;
smoked paprika - 1 tbsp. spoon;
dried onions, oregano - 1 1/2 teaspoons each;
dried garlic and chili pepper - 1 teaspoon each;
ground cumin - 1/2 teaspoon;
- 60 ml;
feta cheese - 140 g.

Preparation

Cut the zucchini in half and remove the core and seeds. Sprinkle the zucchini “boats” with a mixture of herbs and spices on all sides, then leave to marinate while the coals are lit. Prepare a paste of feta cheese with Greek yogurt and fill the cavities in the zucchini with the cheese mixture. Wrap the boats in foil and fry for 15-20 minutes. When the squash is soft, carefully unwrap the foil envelope, drizzle the boats with additional oil and serve.

How to pickle zucchini for grilling?

Ingredients:

zucchini - 450 g;
olive oil - 45 ml;
red wine vinegar - 25 ml;
dried basil and parsley - 1 teaspoon each;
clove of garlic;
Worcestershire sauce - 10 ml;
sea salt - to taste.

Preparation

Cut the washed zucchini into slices and place in a glass bowl or enamel-coated dish. We prepare a marinade for zucchini on the grill from a mixture of olive oil with vinegar, Worcestershire, sea salt, garlic and dried herbs. Mix the vegetables with the vinegar-based marinade and leave for 15-20 minutes.

Meanwhile, light the coals. Place the zucchini slices on a hot grill and fry for 5-8 minutes on each side.

Zucchini shashlik on the grill

Ingredients:

zucchini - 450 g;
purple onion - 130 g;
sweet pepper - 120 g;
olive oil - 60 ml;
lemon juice - 30 ml;
red wine vinegar - 30 ml;
dried oregano - 1 tbsp. spoon;
garlic cloves - 2 pcs.;
zest of 1 lemon.

Preparation

Whisk olive oil with lemon juice and wine vinegar. Add dried oregano, lemon zest and crushed garlic to the mixture. Cut all the vegetables into pieces of approximately equal size, mix them with the marinade and place on skewers. Place the vegetable skewers on the coals and fry for 10-12 minutes.

Ingredients:

Preparation

Slice the zucchini into long strips and drizzle with a little oil. Arrange the vegetables on the grill over the hot coals. While the vegetables are cooking, make a simple pesto sauce by using a blender to blend onions with plenty of herbs, mustard, capers, garlic, oil and lemon juice. Combine the resulting mixture with the still hot zucchini and leave for a couple of minutes so that the vegetables absorb all the flavor.

Cooking a variety of food on the grill or barbecue does not necessarily mean meat or fish. Using this technology, it’s not at all difficult to cook something vegetable. Some classic barbecue vegetable dishes include, for example, grilled zucchini.

The standard grill menu for most lovers of cooking over an open fire must be varied with vegetables. They will be an excellent side dish for regular meat dishes or serve as main courses, for example - zucchini kebab is an excellent alternative to meat kebab for vegetarians.

It is better to choose vegetables according to the season, then they are guaranteed to be fresh and aromatic, with the maximum content of nutrients and vitamins. How to cook zucchini on the grill?

Before actually grilling zucchini, you need to “work” with it a little.

cutting vegetables - it is better to divide them into flat, not thin pieces or plates for more even roasting;
preparatory treatment - before grilling over coals, it is sometimes useful to lightly boil the vegetables in salted water;
marinades and oils - before grilling zucchini, they should be greased with a small amount of vegetable oil; then they can be salted, seasoned with ground black pepper and other seasonings; you can lightly marinate the zucchini; the best marinade for zucchini on the grill is based on vegetable (olive) oil;
different approaches to size - small zucchini can be fried whole on skewers. It is better to cut large samples and place them directly on the grill;
Cooking time – vegetables should not be cooked for a long time. They quickly reach “standard”, otherwise burning is possible;
temperature – to preserve maximum taste, beneficial minerals and vitamins, you need to cook at low temperatures.

Grilled zucchini recipes

Young zucchini

two young zucchini;
one hot capsicum;
lemon juice squeezed from half a lemon;
two tablespoons of mint leaves;
sea salt.

Young zucchini should be entirely cut lengthwise into wide strips. Quickly grill on both sides (literally a couple of minutes per side).
Make a dressing mixture from lemon juice and olive oil. Add salt. Finely chop the hot pepper.
Place the fried zucchini on a large plate, sprinkle with mint leaves and chopped hot pepper. Season generously with a mixture of lemon juice and olive oil.

Grilled zucchini with olive sauce and sour cream

six small zucchini;
a package of regular fat sour cream;
three tablespoons of olive oil;
salt.

For the olive sauce:

100 g boneless olives;
four tablespoons of olive oil;
one clove of garlic;
a few sprigs of parsley.

Wash the zucchini, wrap individually in foil, and grill until soft.
Make olive sauce using a blender or food processor. Mix all ingredients for the sauce until a homogeneous mixture is formed.
Place the baked zucchini on plates directly in the foil, opening it slightly. Before serving, cut each zucchini lengthwise and slightly open the flesh. Season with salt and carefully pour half a tablespoon of olive oil over each zucchini. Decorate with sour cream - a tablespoon per zucchini.

Mediterranean grilled vegetables

half a kilo of zucchini;
half a kilo of eggplants;
a couple of cloves of garlic;
a couple of red bell peppers;
half a dozen champignons;
two tablespoons of capers;
a bunch of fresh basil;
five tablespoons of olive oil;
a little lemon juice;
salt;
freshly ground black pepper.

Take a few small zucchini and eggplants. Cut them into thin slices diagonally. Cut the champignons in half. Cut the walls off the sweet peppers.
Coat all vegetable preparations and mushrooms with olive oil, salt, season with black pepper, and you can marinate for a short time.
Grill vegetables and mushrooms until cooked.
Place everything on a wide dish. Grind garlic, capers. Sprinkle them on top of baked vegetables and mushrooms, sprinkle with lemon juice. Garnish with fresh basil leaves.

Fried assortment

two small zucchini (weight about 300 g);
four bunches of green onions;
two apples;
six tablespoons of olive oil;
three tablespoons of lemon juice;
six tablespoons of soy sauce;
a couple of sprigs of fresh thyme;
freshly ground black pepper;
salt.

Chop the onion bunches into tubes 4–5 cm long. Cut the zucchini into slices diagonally. The thickness of the slices is half a centimeter. Cut the apples into quarters, remove the core. Divide each quarter into three. Combine vegetables and fruits in a separate bowl, add half the olive oil and stir.
Make the dressing - mix soy sauce, the rest of the olive oil, and lemon juice. Add leaves from thyme sprigs to the sauce and pepper.
Grill vegetables and apples. Cooking time: 4 minutes on each side.
Serve with dressing.

Grilled zucchini recipes

Grilled vegetables on the grill

four sweet bell peppers of any color;
a dozen cherry tomatoes;
two young zucchini;
salt, freshly ground black pepper;
bunch of cilantro for serving.

Cut the zucchini into “pucks” 1 cm thick. Add salt and set aside for 20 minutes, then rinse. Cut bell peppers into manageable pieces.
Place pieces of zucchini, pepper and whole cherry tomatoes on thin skewers in any order. Fry vegetables on the grill, periodically turning the skewers for even frying. Continue the process until bubbles begin to form on the skin of the vegetable. It is better not to allow it to become completely charred.
Cool fried vegetables in water, then peel. Serve immediately. Add salt before serving. Season with black pepper and garnish with finely chopped cilantro.

On the same grill that has not yet had time to cool down, you can quickly fry slices of bread by sprinkling it with a little vegetable oil. An excellent complement to grilled zucchini would be fresh vegetable salads with light sauces.

Zucchini on the grill on the grill

Dear friends, my recipe today will be about how to cook zucchini on a grill on a grill. Summer has already come into its own, which means it’s time to open the picnic season. Well, in nature we usually not only relax, but also cook all sorts of goodies on the fire - steaks, kebabs, homemade sausage.

But don’t limit yourself to meat; grilled vegetables also turn out very tasty. My friends and I always cook eggplants, bell peppers, tomatoes, and zucchini on the grill. Now it’s zucchini season, so I’ll start with them.

Prepared in this way, they are very different from those simply fried in a frying pan: their taste is brighter, richer, deeper... Perhaps it’s not only an open fire, but also a successful marinade for such zucchini: everything together makes this dish very and very interesting. I will be happy to share with you how to pickle zucchini for the grill and how to fry zucchini on the grill so that everything turns out appetizing, beautiful and very tasty!

Ingredients:

1 kg of zucchini;
5-6 cloves of garlic (large);
4-5 tablespoons of olive oil;
salt to taste;
a mixture of peppers to taste.

How to cook zucchini on a grill on a grill:

We select zucchini that is young, with unformed seeds, small in size and, of course, fresh, with dense and elastic pulp. We wash them and cut them along the long side into slices approximately 1 cm thick.

Salt and pepper the zucchini slices on both sides.

It is very simple and consists of only two ingredients - olive oil and garlic. Pour olive oil into a small frying pan (or saucepan, or thick-bottomed pan) and heat it. Add the garlic and fry it over medium heat until fragrant.

Don't leave the stove - this will take very little time, literally less than a minute, and you shouldn't let the garlic turn black. As soon as the garlic starts to turn golden, immediately remove the pan from the heat; the garlic in the hot oil will become a little darker.

Using a pastry brush, brush the zucchini with oil and garlic, again on both sides. If time allows, leave the zucchini to marinate in this form for a couple of hours, covering the dish with cling film.

Place the zucchini on the grill and grill over the coals until soft. It is convenient to use a wire rack with a handle - it makes it easier to turn the zucchini.

Carefully, so as not to tear, remove the finished zucchini from the grill and transfer to a plate.

Serve immediately while the zucchini is hot. They turn out very tasty and aromatic and do not even require any additional sauce, even the usual mayonnaise.

It is necessary to cut the zucchini into slices of approximately the same thickness, then the baking time will be the same, and you will not end up with undercooked or overcooked zucchini. It should be taken into account that thinly sliced zucchini easily falls apart when finished, so the thickness of the slices should be at least 1 cm. Zucchini can also be cut crosswise into rings 1 cm thick.

Now you know how to cook zucchini on the grill. Is there really nothing complicated about this? But you will get a very tasty and appetizing dish for a picnic!

Zucchini on the grill

The recipe for how to cook zucchini on the grill will be useful for you for a barbecue or during outdoor gatherings with friends. Grilled vegetables are an excellent side dish for meat or fish, a tasty and healthy dish.

INGREDIENTS

Garlic 3 cloves
Zucchini 4 pieces
Olive oil 1/4 cup
Salt, spices To taste

Step 1

1. Peel the garlic cloves, pass them through a press or grate them.

Step 2

2. Add olive oil (you can use any other oil) to the garlic in a bowl and stir.

Step 3

3. Wash the zucchini and cut each one lengthwise, then cut each half into 2 more pieces. Place the zucchini on a baking sheet. Make shallow cuts.

Step 4

4. Using a brush, brush each piece with garlic oil.

Step 5

5. Add a little salt and sprinkle with spices (in this version it’s ground black pepper).

Step 6

6. Light the grill and place the zucchini on the greased side, fry them on one side for about 5 minutes, then turn them over.

Step 7

7. Brush the other side of the zucchini with garlic oil and cook for another 3-4 minutes.

Step 8

8. Remove the zucchini from the grill and transfer to a plate and serve immediately.

How to cook zucchini on the grill

If you are planning to relax in nature with your family, then you have probably already compiled a sample menu for lunch in the fresh air. Without a doubt, you can’t do without barbecue, but it’s time to think about what to serve with it; We are in a hurry to offer you recipes on how to cook zucchini on the grill. Firstly, this is a delicious dish, and secondly, it can be made in parallel with the barbecue, so that while you are playing volleyball, all the goodies will be prepared.

There is nothing complicated about cooking vegetables on the grill. The main thing is to marinate them well first so that they are saturated with all the aromas of the additives, and then fry them on the grill so that the zucchini becomes rosy and crispy.

Zucchini and eggplant on the grill

Ingredients

Zucchini (young) – 0.5 kg;
Eggplants - 0.5 kg.

Products for marinade

Garlic – 2-3 cloves;
Salt - to taste;
Sour cream – 5-7 tbsp. l. (with top);
Dill - to taste.

How to cook grilled zucchini and eggplant

Cut the eggplants lengthwise into 0.5-1 cm slices, add salt and let sit for 15-20 minutes.
Make the marinade: mix salt, sour cream, finely chopped dill and garlic.
Wash the zucchini, then cut each vegetable in half. We cut lengthwise, it is important for us to get wide but long halves that can bake well and will not fall through the grill grate.
Lubricate each half of eggplant and zucchini with marinade, then leave the vegetables in it for half an hour.
After 30 minutes, place the zucchini and eggplant on a double-sided rack and bake until done.

Vegetables cook very quickly, so watch them closely so they don't burn.

Zucchini in foil: cooking on the grill

You can bake zucchini on the grill not in halves, but whole in foil. It will take a little longer, but such zucchini always has a special taste.

For those who have doubts about foil, we suggest reading a detailed article about the rules for using this unique device.

So, for baking in foil you will need:

Wash the zucchini (if they are young, there is no need to peel and seed them), wrap in a double layer of foil. Be sure to curl the edges. When the vegetables are baking, juice will begin to release from them; it is important for us that the juice does not leak out, but lingers directly next to the zucchini.
Place the wrapped vegetables directly on the coals, cover them with an additional portion of coals on top and bake the dish until cooked. When the zucchini has softened well, take them out of the foil and serve them warm to the barbecue.

If desired, already baked vegetables can be sprinkled with finely chopped herbs, spices, chopped garlic, etc. You can also pour garlic sauce, mayonnaise, sour cream or ketchup over them.

Grilled eggplants, loved by many, are prepared using the same principle. They taste somewhat like grilled zucchini.

Marinated grilled zucchini with white wine

Ingredients

Zucchini - 1 kg + —
Soy sauce - 1 tbsp. + —
Garlic - 2 cloves + -
Olive oil - 1.5 tbsp. + —
Salt - 1/2 tsp. or to taste + -
Parsley - to taste + —
Dill - to taste + —
Allspice - 3-4 peas or to taste + -
Dry white wine - 1 tbsp. + —

Step-by-step cooking recipe

In just half an hour you can get your first portion of rosy, aromatic zucchini on the grill.

Prepare the marinade for zucchini on the grill:

In a bowl, mix wine, soy sauce, olive oil;
add chopped herbs and grated garlic to the mixture;
Salt and pepper the marinade to taste.

Cut the zucchini into thin circles (the thickness of each circle is no more than 1-1.5 mm).
Brush the cut circles with a little olive oil, then bake them on the grill. Just don’t fry the vegetables too much, give them a light blush and pleasant softness.
Grilled zucchini, while hot, dip into the marinade one by one.

After a quarter of an hour, when the zucchini has marinated, the dish is ready to eat.

As you can see, cooking zucchini on the grill is as easy as shelling pears. By choosing the shape of the cut, the composition of the marinade and seasonings to enhance the taste at your discretion, you create your own dish.

Prepare a healthy vegetable delicacy with pleasure and relax, enjoying the aroma and unforgettable taste of your favorite product.

Subscription to the portal "Your Cook"

To receive new materials (posts, articles, free information products), please indicate your Name And email

Zucchini and eggplants on the grill or on the grill - recipes with photos

Grilled zucchini and eggplant are the best side dishes for barbecue, I offer you recipes with photos on how to make this summer delicacy.

Summer is barbecue season, but it is also vegetable season. Therefore, when going on a picnic, try also baking zucchini or eggplants on the grill. And those who have a grill can grill at any time.

I offer several simple ways to diversify your menu in a field kitchen and beyond. Something similar can easily be done at home, on a grill pan or if your oven has such a function. But, of course, nothing can replace the aroma of a fire and the romance of summer picnics in nature.
To cook zucchini and eggplant on the grill or on the grill, it is important to choose young, fleshy, juicy vegetables. Dry vegetables can only make chips.
So, zucchini and eggplant on the grill, the most interesting recipes with photo accompaniment, inviting you to nature, to barbecue.

The nutritional properties of eggplant are similar to meat. To taste - like mushrooms. And from a botanical point of view, it is actually a berry.

Grilled zucchini - recipe with photo

Products

1.5 kilograms of young zucchini
Garlic – 1 head
80-90 ml vegetable oil
Greens (dill and parsley)

Finely chop the greens, mix with crushed garlic and butter. Season well with salt to make the filling very salty.
We cut young zucchini crosswise into 7-8 mm pieces.
Mix the zucchini with the filling and leave to brew, salt for about 30 minutes.
Next, place the zucchini slices on the grill and fry on both sides over medium-heat coals. To prevent the coals from flaring up, sprinkle them with salt.

Eggplants on the grill or on the grill - recipes with photos

Instead of zucchini, you can bake eggplants on the grill or on the grill.
There are several nuances in cooking eggplants on the grill; recipes with photos will reveal all the tricks, so even a beginner can handle it, and maybe experienced grill masters will find ideas for inspiration.

For the side dish, we cut the eggplants in half and it is better not to salt them before baking, otherwise they will bleed juice, and since they cook for quite a long time, in the end we risk getting wrinkled, shapeless dried-up troubles. To speed up the baking process, you can pre-marinate the eggplants, you can even marinate them together with meat - the taste will be very interesting.
Grilled or grilled eggplants do not necessarily have to serve as a side dish. You can prepare your own gourmet snack.
Slice the eggplants crosswise into plastic pieces, not too thin, about 1 cm thick. Place on grill rack and bake. Season the prepared eggplant slices with lemon juice, sprinkle with chopped herbs and grated cheese. You can use any hard cheese (Parmesan, Russian), or you can also use feta cheese or mozzarella.

3. If you cut vegetables not into circles, but lengthwise into tongues, then eggplants baked on the grill or barbecue will produce original rolls. The fillings can be very varied. It’s very tasty to wrap thin slices of bacon or lard in these rolls. Tomatoes, sweet peppers, boiled eggs, cheese or even cottage cheese seasoned with garlic and mayonnaise are perfect. You can simply fold the tongues in half, or you can roll them into rolls and secure them with skewers. Cheese and garlic rolls can be prepared using this recipe.

Summer is the time for seasonal vegetables and outdoor cooking. The ideal option would be grilled vegetables, a universal dish for both meat lovers and vegetarians. They do not harm your figure or health. Zucchini and eggplants are cooked on the grill with a minimum amount of oil, I hope our recipes with photos will inspire you to new culinary exploits.
Moreover, if you suddenly can’t get out into nature, you can prepare dishes at home using a special grill pan.

There are many advantages to the widespread use of vegetables, particularly zucchini, for grilling. They are sold in stores all year round and are well preserved in modern refrigerators in a special “for vegetables” mode. It is better to store them in branded packaging, bags or plastic containers.

It is better to choose vegetables according to the season, then they are guaranteed to be fresh and aromatic, with the maximum content of nutrients and vitamins. How to cook zucchini on the grill?

Subtleties of working with vegetables

Before actually grilling zucchini, you need to “work” with it a little.

cutting vegetables - it is better to divide them into flat, not thin pieces or plates for more even roasting;
preparatory treatment - before grilling over coals, it is sometimes useful to lightly boil the vegetables in salted water;
marinades and oils - before grilling zucchini, they should be greased with a small amount of vegetable oil; then they can be salted, seasoned with ground black pepper and other seasonings; you can lightly marinate the zucchini; the best marinade for zucchini on the grill is based on vegetable (olive) oil;
different approaches to size - small zucchini can be fried whole on skewers. It is better to cut large samples and place them directly on the grill;
Cooking time – vegetables should not be cooked for a long time. They quickly reach “standard”, otherwise burning is possible;
temperature – to preserve maximum taste, beneficial minerals and vitamins, you need to cook at low temperatures.

Grilled zucchini recipes

Young zucchini

You will need:

two young zucchini;
one hot capsicum;
lemon juice squeezed from half a lemon;
two tablespoons of mint leaves;
sea salt.

Cooking technique:

Young zucchini should be entirely cut lengthwise into wide strips. Quickly grill on both sides (literally a couple of minutes per side).
Make a dressing mixture from lemon juice and olive oil. Add salt. Finely chop the hot pepper.
Place the fried zucchini on a large plate, sprinkle with mint leaves and chopped hot pepper. Season generously with a mixture of lemon juice and olive oil.

Grilled zucchini with olive sauce and sour cream

You will need:

six small zucchini;
a package of regular fat sour cream;
three tablespoons of olive oil;
salt.

For the olive sauce:

100 g boneless olives;
four tablespoons of olive oil;
one clove of garlic;
a few sprigs of parsley.

Cooking technique

Wash the zucchini, wrap individually in foil, and grill until soft.
Make olive sauce using a blender or food processor. Mix all ingredients for the sauce until a homogeneous mixture is formed.
Place the baked zucchini on plates directly in the foil, opening it slightly. Before serving, cut each zucchini lengthwise and slightly open the flesh. Season with salt and carefully pour half a tablespoon of olive oil over each zucchini. Decorate with sour cream - a tablespoon per zucchini.

Mediterranean grilled vegetables

You will need:

half a kilo of zucchini;
half a kilo of eggplants;
a couple of cloves of garlic;
a couple of red bell peppers;
half a dozen champignons;
two tablespoons of capers;
a bunch of fresh basil;
five tablespoons of olive oil;
a little lemon juice;
salt;
freshly ground black pepper.

Cooking technique

Take a few small zucchini and eggplants. Cut them into thin slices diagonally. Cut the champignons in half. Cut the walls off the sweet peppers.
Coat all vegetable preparations and mushrooms with olive oil, salt, season with black pepper, and you can marinate for a short time.
Grill vegetables and mushrooms until cooked.
Place everything on a wide dish. Grind garlic, capers. Sprinkle them on top of baked vegetables and mushrooms, sprinkle with lemon juice. Garnish with fresh basil leaves.

Fried assortment

You will need:

two small zucchini (weight about 300 g);
four bunches of green onions;
two apples;
six tablespoons of olive oil;
three tablespoons of lemon juice;
six tablespoons of soy sauce;
a couple of sprigs of fresh thyme;
freshly ground black pepper;
salt.

Cooking technique

Chop the onion bunches into tubes 4–5 cm long. Cut the zucchini into slices diagonally. The thickness of the slices is half a centimeter. Cut the apples into quarters, remove the core. Divide each quarter into three. Combine vegetables and fruits in a separate bowl, add half the olive oil and stir.
Make the dressing - mix soy sauce, the rest of the olive oil, and lemon juice. Add leaves from thyme sprigs to the sauce and pepper.
Grill vegetables and apples. Cooking time: 4 minutes on each side.
Serve with dressing.

Grilled zucchini recipes

Grilled vegetables on the grill

You will need:

four sweet bell peppers of any color;
a dozen cherry tomatoes;
two young zucchini;
salt, freshly ground black pepper;
bunch of cilantro for serving.

Cooking technique:

Cut the zucchini into “pucks” 1 cm thick. Add salt and set aside for 20 minutes, then rinse. Cut bell peppers into manageable pieces.
Place pieces of zucchini, pepper and whole cherry tomatoes on thin skewers in any order. Fry vegetables on the grill, periodically turning the skewers for even frying. Continue the process until bubbles begin to form on the skin of the vegetable. It is better not to allow it to become completely charred.
Cool fried vegetables in water, then peel. Serve immediately. Add salt before serving. Season with black pepper and garnish with finely chopped cilantro.