Time 15m Yield 4 Number Of Ingredients 4 Steps:
Whisk olive oil, lemon-pepper seasoning, and salt together in a large bowl. Add zucchini slices and toss until evenly coated. Heat a grill pan over medium-high heat. Place zucchini slices on the grill and cook for 4 minutes without disturbing. Flip slices over and cook for 4 minutes more.
Time 25m Number Of Ingredients 8 Steps:
Preheat grill on medium-high. In a large bowl, toss zucchini with oil, red wine vinegar, parsley, basil, and garlic powder. Season with 1/4 teaspoon salt and black pepper, to taste. Once grill is hot, carefully use tongs to rub an oiled paper towel over grates to clean. Using tongs, place zucchini on grill. Cover and cook, 2 to 3 minutes. Flip and continue cooking on high, covered, 2 to 3 minutes more When zucchini is tender, remove from heat, taste for salt and adjust as needed and eat right away.
Time 15m Yield 4 Number Of Ingredients 7 Steps:
Toss the zucchini pieces with olive oil in a bowl until evenly coated. Add rosemary, salt, garlic powder, and pepper, and toss again. Heat a grill pan over medium-high heat. Spray with cooking spray. Grill the zucchini, one side at a time, until soft and with the desired amount of grill lines, 4 to 5 minutes per side. Work in batches if needed, spraying the pan with more cooking spray between batches.
Time 15m Yield 6 , 4-6 serving(s) Number Of Ingredients 5 Steps:
In a hot saute pan, saute the planks of zucchini in the olive oil, sprinkle with the italian seasoning and the salt and pepper (to taste). Saute until lightly brown, turn and cook the other side. Saute the zucchini in a single layer, so you will need to do this in batches. I think a grill pan would work very well, I just used a non-stick skillet. If desired you may garnish the zucchini with a few shavings of parm. cheese.
Time 10m Yield 3 to 4 servings Number Of Ingredients 9 Steps:
Trim the zucchini lengthwise on two opposite sides to create flat edges. Discard or compost the scraps and cut the zucchini in half lengthwise into two planks that are about ½-inch thick. (If you’re using larger zucchini, you may get three planks from each one). Pat them dry with a paper towel, pressing gently but firmly on both sides to absorb any moisture. Heat a large (12-inch) cast iron or stainless steel skillet over medium high. Add the oil and heat until it’s almost smoking. Add the zucchini, spacing them evenly in the pan and pressing lightly with a spatula so that the planks make contact with the pan. Sprinkle the tops with salt and pepper and cook for about 3 minutes, until the zucchini is nicely charred on the bottom. Lower the heat to medium, flip the zucchini, and season with salt and pepper again. Cook for 2 to 3 more minutes, until the bottom is charred. Turn the heat to low and add the butter, garlic and rosemary. Carefully tilt the pan, letting the garlic and rosemary cook in the butter for 30 seconds to 1 minute, until the butter has begun to brown. Spoon the butter over the zucchini, and cook for another minute, flipping them a few times to coat both sides with the butter. Transfer the zucchini to a serving platter, along with the garlic and rosemary, and spoon any butter that’s left in the pan on top. Top with coarse sea salt, lemon zest and red-pepper flakes, and serve hot.
Time 15m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Cut zucchini in half - lengthwise. Mix butter, salt, pepper and parmesan cheese together and spread on each half. Put butter side up on grill pan on medium heat for 5 minutes. Turn and grill other side for 5 minutes.
More about “pan grilled zucchini recipes”
Time 20m Yield 4 servings Number Of Ingredients 4 Steps:
Trim ends of zucchini and slice each zucchini lengthwise just under 1/4-inch thick. In a large, shallow dish, combine oil and zucchini slices, coating slices well. Place a large ridged griddle or ridged cast-iron skillet over medium-high heat. When griddle is hot, add zucchini slices in a single layer. Cook, turning frequently, until soft and scorched with a crisscross pattern of griddle marks. Transfer to a large plate and repeat with any remaining zucchini. To serve, sprinkle zucchini with lemon juice and salt to taste. Serve warm or at room temperature.
