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Italian Grilled Zucchini... Or Not!

Updated on July 12, 2010
  • 2 large Zucchini
  • 2 sprigs Fresh Basil
  • 1 Fresh Garlic Clove
  • ΒΌ cup Butter or Margarine
  • 2 tsp. Italian Herb Seasoning
  • 2 tsp. Balsamic Vinegar
  • Salt & Pepper to taste

Wash and slice zucchini into quarter inch pieces. Melt butter in small glass dish and let cool. In large mixing bowl or plastic bag add chopped or pressed garlic, finely chopped basil, Italian herb seasoning, balsamic vinegar, salt and pepper. Pour in cooled butter and zucchini. Mix well together.

There are several methods of cooking these zucchini. I prefer to cook these in a fish basket made for the BBQ. You can also use a vegetable plate for the grill which makes it less easy for the veggies to slip through the grill into the flame. With either of the grill methods, I cook them about 6 - 8 minutes on each side.

The next method also uses the BBQ. You can create a tin-foil pouch, put the zucchini and the seasoning mixture into the pouch. I flip the pouch about every five minutes cooking about 20 minutes on the grill. This method steams the zucchini more than grills them.

Finally the last method, you can broil or fry these zucchini. To fry these zucchini throw the zucchini and seasoning mixture into a large skillet over medium-high heat. Cook until tender. To broil the zucchini place the zucchini flat in a shallow glass oven-safe dish. Pour the left over seasoning mixture on top. Broil in oven about 8 - 10 minutes on each side.

I love these grilled, but any way you cook them they are yummy! I substitute Smart Balance margarine for less calories!

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