Cooking zucchini on a grill pan. Grilled zucchini - a dish for vegans and meat eaters! Recipes for juicy and aromatic grilled zucchini with sauces, marinades, cheese, garlic

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.

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:

  1. Young zucchini should be entirely cut lengthwise into wide strips. Quickly grill on both sides (literally a couple of minutes per side).
  2. Make a dressing mixture from lemon juice and olive oil. Add salt. Finely chop the hot pepper.
  3. 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

  1. Wash the zucchini, wrap individually in foil, and grill until soft.
  2. Make olive sauce using a blender or food processor. Mix all ingredients for the sauce until a homogeneous mixture is formed.
  3. 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

  1. 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.
  2. Grease all vegetable preparations and mushrooms with olive oil, salt, season with black pepper, and you can marinate for a short time.
  3. Grill vegetables and mushrooms until cooked.
  4. 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

  1. 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.
  2. 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.
  3. Grill vegetables and apples. Cooking time: 4 minutes on each side.
  4. 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:

  1. Cut the zucchini into “pucks” 1 cm thick. Add salt and set aside for 20 minutes, then rinse. Cut bell peppers into manageable pieces.
  2. Place pieces of zucchini, peppers 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.
  3. 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.

Any grilled product tastes better, and zucchini is no exception.

Who would have thought that a boring and watery vegetable can be used to make delicious snacks and side dishes, and all this can be done simply and easily.

You just need to master the essence and feel free to experiment!

Grilled zucchini - general cooking principles

For baking, you should use small zucchini with a thin skin. There is no need to clean the dish, but it can be pre-cut, marinated, supplemented with any ingredients, sauces, there are actually a lot of recipes, the most interesting options are collected here.

The grill is different:

Brazier. Grilling over coals is popular, but the weather or time of year does not always allow cooking zucchini outdoors. But the essence is simple and clear: the product is laid out on a grill or pieces are strung on a skewer and cooked over hot coals.

Electric grill. An alternative to barbecue. Powered by mains power, it has a shade and a grate on which food is laid out. The temperature and cooking time directly depend on the model of the device.

Grill pan. Convenient kitchen utensils with a textured bottom, simple and easy to use, allow you to quickly and easily cook not only zucchini. An additional stove is required.

Grill in the oven or microwave. Can also be used for roasting vegetables, including zucchini. Time and temperature also vary by model and recipe.

Grilled zucchini can be served as an independent dish, an addition to meat or poultry, or used for various salads and appetizers. They are usually supplemented with sour cream and cheese sauces, but there are interesting recipes with meat, fish, and other vegetables.

Grilled zucchini with sour cream sauce

Here a grill pan is used and the zucchini is cooked in pieces. But you can also cook vegetables on any other grill or over charcoal. In addition, a recipe for sour cream sauce.

Ingredients

2 young zucchini;

5 spoons of sour cream;

0.5 bunch of dill;

3 cloves of garlic;

Salt, black pepper;

A little bit of any oil.

Preparation

1. Wash the young zucchini and cut it crosswise into circles, but neither thick nor thin. The average thickness is 7-10 millimeters. It is advisable that the mugs are identical to each other, this will help them cook evenly.

2. Grease the frying pan with oil so that the vegetable does not stick. We do this with a brush. Let it warm up on a regular stove. Or turn on the electric grill.

3. Only now can the zucchini be salted and sprinkled with black pepper. If you do this in advance, the vegetable will release a lot of juice. Sprinkle, grind the spices into pieces and immediately transfer to a hot grill.

4. Brown on each side.

5. Peel the garlic cloves. Grind. But you can also take dry garlic, it is more concentrated, the amount is to taste. Add to sour cream, pepper and salt. Chop the dill very finely and also add it to the sauce. Stir vigorously.

6. Place the hot zucchini on a dish, place the sauce in a bowl, decorate with sprigs of herbs and immediately send to the table.

Grilled zucchini with garlic

A recipe for very juicy and tasty grilled zucchini, which is not only aromatic. But also rosy. Prepared in halves. We choose the smallest dairy vegetables. Absolutely any grill can be used for this dish.

Ingredients

3 zucchini;

5 cloves of garlic;

40 ml olive oil;

1 bunch of juicy greens;

Preparation

1. Cut 3 cloves of garlic in half into slices. Place in heated oil, fry until golden brown, discard the garlic. Set aside the oil and let it cool.

2. Wash the zucchini, cut each vegetable into 2 halves lengthwise. We take a knife and make cuts in the pulp, about 0.5 cm deep, not reaching the skin. You can make a mesh or stripes.

3. Now grease the inside of each zucchini with garlic oil. It is convenient to use a silicone brush.

4. Sprinkle fine salt on top, quickly rub and place on the grill. We bake cut side down first, then brown the crust.

5. Chop the remaining garlic cloves and chop the herbs. You can use just dill or a mixture of different herbs. Mix.

6. Remove the hot zucchini from the grill, rub the inside with the cuts with garlic and herbs, and serve.

Grilled zucchini with cheese

A wonderful option for a complete snack that can be cooked on absolutely any grill. But it is very important for such zucchini to use hard cheese, which will melt quickly.

Ingredients

2 zucchini;

140 g cheese;

4 cloves of garlic;

Greens, salt;

2 spoons of sour cream.

Preparation

1. Cut the zucchini into circles or lengthwise into one-centimeter slices. Sprinkle with salt, rub with your hands and place on the grill. Let the first side brown.

2. Quickly cut the cheese into slices, according to the number of zucchini.

3. Chop garlic, herbs, mix with sour cream.

4. Turn the zucchini over to the other side and quickly apply a garlic mixture with sour cream and herbs on top of each, add a little, spread with the same spoon. By the way, you can add a thin slice of tomato or sausage, the dish will turn out even tastier.

5. Cover with slices of cheese and cook for a few minutes.

6. Wait until the second side is browned and carefully remove the pieces from the grill. Serve hot or cold.

Delicious marinade for aromatic grilled zucchini

The special feature of these vegetables will be the marinade. For grilled zucchini, it is prepared with balsamic vinegar. The vegetables are well soaked, excess water is released, and they turn out simply amazing. The marinade according to this recipe is also suitable for other types of vegetables and mushrooms.

Ingredients

30 ml balsamic vinegar;

2 tablespoons olive oil;

1 tsp. honey;

1 tsp. sea ​​salt;

2 sprigs of basil;

3 cloves of garlic;

2-3 zucchini.

Preparation

1. Mix balsamic vinegar and salt, add honey and rub well until all ingredients dissolve.

2. Add mashed basil sprigs and add olive oil.

3. Either cut the garlic into pieces or grind it to a fine paste. Add to the marinade. Stir. If desired, you can add ground pepper.

4. Cut the zucchini in half lengthwise; if they are large, then two pieces are enough. Generously coat the cut side with marinade. Rub the rest onto the skin. Place in a container. Leave for an hour. During this time, the vegetable will release juice.

5. Squeeze out excess water from the zucchini halves, place on the grill, and cook until done.

6. When serving, sprinkle generously with herbs or grease with garlic sauce.

Grilled zucchini in soy sauce

The simplest and most affordable marinade for grilled zucchini.

Ingredients

50 ml soy sauce;

1 tsp. dry garlic;

2 zucchini;

0.3 tsp. black pepper;

1 tbsp. l. balsamic vinegar;

2 tablespoons of oil.

Preparation

1. Combine all marinade ingredients, except oil. Stir thoroughly until they dissolve. You can also take fresh garlic cloves, but then chop them well.

2. Cut the zucchini into pieces, slices or any other way, and put it in a bag.

3. Pour the sauce into it.

4. Tie, shake well, leave for an hour. It is advisable to shake the bag well every 15 minutes.

5. Untie, place the zucchini in a colander to drain excess liquid, squeeze lightly.

6. Add oil, stir with your hands, send the pieces to the grill, and cook until done.

Grilled stuffed zucchini

A recipe for garlic zucchini, which is marinated and then stuffed. Everything is prepared simply and it turns out delicious.

Ingredients

3 small zucchini;

5 cloves of garlic;

1 spoon of oil;

1 tbsp. l. salt.

Preparation

1. Cut the zucchini into two halves. Sprinkle the zucchini generously with salt and leave to marinate.

2. Squeeze out the salt and water.

3. Cut the garlic into long pieces.

4. Make punctures in the zucchini with a thin knife, insert pieces of garlic.

5. Rub the vegetables with oil and place on the grill.

6. Bake the zucchini halves until cooked on both sides.

7. Serve the dish with sour cream, herbs, or sprinkle with lemon juice or balsamic vinegar.

Grilled zucchini with bacon (lard)

To prepare such zucchini, it is convenient to use long strips of bacon, but regular lard will also work. Cheese is used to hold the layers together.

Ingredients

2 zucchini;

4 strips of bacon;

1 tsp. salt;

3 cloves of garlic;

1 spoon of olive oil;

80 g cheese;

3 tablespoons of thick mayonnaise.

Preparation

1. Cut each zucchini into 4 slices lengthwise.

2. Combine chopped garlic, oil and salt, you can add black or red pepper.

3. Rub the zucchini slices with the resulting mixture.

4. Grate the cheese finely.

5. Place the zucchini, lightly sprinkle with cheese, a strip of bacon on it, cheese and zucchini again.

6. In a similar way, assemble the remaining “sandwiches”.

7. Transfer to the grill. Cook on one side first, then carefully turn over and brown the other side. Thanks to the cheese, the stacks should not fall apart.

8. Take mayonnaise, put it in a bag, make a hole, squeeze a mesh over the baked zucchini.

If there is a lot of vegetable oil in the marinade, it will drip and smoke as it drips, making the cooking process difficult.

For vegetables, you can use not only balsamic bite, but also apple, wine, and regular table vinegar, taking into account the concentration of the product.

If zucchini is grilled along with other vegetables, you need to read the size of the pieces so that everything is baked at the same time. Or arrange the food so that it is easy to remove the finished items from the grill and leave those that are still raw.

Zucchini is a vegetable that supplies the body with a huge amount of useful substances. Low-calorie food lovers appreciate it for its low calorie count.

Grilled zucchini can retain maximum usefulness. And the magnificent taste of this dish can drive any gourmet crazy.

Grilled marinated zucchini

Zucchini, pre-marinated and even baked on the grill, can be called one of the most piquant and surprisingly tasty appetizers. Vegetables prepared in this way will become an excellent independent dish and will serve as a side dish for almost any meat.

An interesting option would be to combine this snack with boiled potatoes or use them as a paste for spaghetti. Marinated zucchini slices, baked on the grill, served with fish.

You can prepare this dish outdoors or in your home kitchen.

The vegetables turn out juicy, and during the cooking process they absorb the aromas of greenery, warmth and summer.

Cooking baked zucchini, previously soaked in marinade, does not require any special culinary skills from the housewife.

Ingredients:

  • fresh vegetables, peeled - 1.5 kg;
  • oil (vegetable) and white wine (dry or semi-dry) - 3 tbsp. spoons;
  • soy sauce is added to taste - 1-1.5 tbsp;
  • garlic - 3-5 cloves;
  • fresh parsley and dill - a bunch each;
  • turmeric - one pinch;
  • black allspice (ground) and salt - on the tip of a teaspoon.

Cooking time: 30-40 min.

Calorie content: about 60 kcal per 100 g.

Fats and carbohydrates in the composition: only 4.5 g each.

Let's look at the grilled zucchini recipe step by step.

First you need to make the marinade. Pour wine, vegetable oil, soy sauce into the bowl and mix well. Fruits are placed in the mixture, which are previously peeled and cut lengthwise into layers.

The garlic is crushed in a garlic grinder, the greens are finely chopped, the ingredients are mixed and salted. Everything is added to the marinade.

Young fruits are most suitable for this preparation option. To peel the vegetables, peel them with a special vegetable peeler, so the peel is removed more accurately.

Pickled vegetables are placed on the grill and fried. You can spray them with oil first. Hot grilled fruits should be dipped in the marinade. Lay them out in layers and leave to cool for half an hour.


Can be served as a side dish or as a separate dish.

Tip: the vegetable can be kept in the marinade for as long as possible - it will not become soft and will not become overloaded with spices.

Using a Grill Pan to Cook Vegetables with Garlic

If grilled zucchini is prepared in the home kitchen, then it is advisable to use a special grill pan for cooking.

Grilled vegetables are undoubtedly very beneficial for the body. No oil is used for cooking, the number of calories is minimal. Baking is one of the healthiest ways to cook food. To cook zucchini this way, you need to purchase a frying pan with this function.

Ingredients:

  • medium-sized zucchini - 2 pcs;
  • salt and ground black pepper - a third of a teaspoon;
  • 200 gram glass of sour cream - half;
  • garlic - 3-4 cloves.

Cooking time: no more than 30 minutes.

Calorie content: about 80 kcal per 100 g.

It is better to take zucchini young. But, if there are no young ones, you can take fruits of any freshness.

How to cook zucchini with garlic in a grill pan? To begin, peel the zucchini and cut into slices. The mugs should be salted and peppered on each side.

Preparing the grill pan: Grease the pan with oil using a special silicone brush or spatula. The grill is heating up. And only the vegetables are placed in a heated frying pan.

The zucchini should be browned. If, when pierced, they become soft and pliable, then they are ready. They are laid out on a dish, possibly in several layers. Zucchini is poured with sour cream and garlic sauce with the addition of chopped fresh herbs.

Zucchini with mustard and lemon in the oven

For this process, the oven must have a “grill” option.

Very tasty grilled zucchini in the oven is obtained with the addition of an ingredient such as mustard, especially if it is mixed with lemon juice.

The zucchini must first be marinated. This vegetable is juicy and contains a large amount of moisture, so a liquid marinade is undesirable in this case. The most suitable filling would be a filling based on oil and spices. An ideal marinade would be one with mustard dressing and freshly squeezed lemon juice.

Ingredients:

  • dry mustard - in the amount of tbsp. l.;
  • soy sauce - 4 tbsp;
  • ground pepper - third 1 tsp;
  • vegetable oil - 2 tbsp;
  • honey (can be replaced with an appropriate amount of sugar) - 0.5 tsp;
  • a couple of cloves of garlic and a bunch of herbs - finely chopped.
  • lemon juice - 2-3 tablespoons.

Cooking time: 20 minutes.

Grind the mustard with the sweet component, add the required amount of pepper, lemon juice and sauce. Garlic and herbs are added to the marinade. Zucchini rings are placed in the marinade and left for a couple of hours.

The pickled zucchini is placed on a grill rack and baked. Grilled zucchini marinated in mustard and lemon in the oven will become very appetizing and unforgettably delicious. Try it!

The low-calorie and tasty dish is prepared quickly and does not require culinary skills. It will become not only a decoration for a picnic, but also a welcome dish at a festive feast. Professionals advise:

  1. Vegetables should be chosen young, with thin skin;
  2. You can choose any vegetable oil, but olive oil is best because it can give vegetables tenderness, aroma and an unusually pleasant taste;
  3. You can use more than just lemon juice and soy sauce as a marinade. An excellent option is balsamic;
  4. You need to monitor the cooking process, since it is not recommended to overcook vegetables. Grill the zucchini just until grill marks appear; the inside should not be too soft.

Grilling is a great option for cooking healthy and nutritious food. Zucchini baked on a grill or grill pan retains its beneficial properties to the maximum, and the number of calories in this dish is a dream for those watching their figure.

Bon appetit!

Delicious vegetables cooked on the grill can be served as a side dish for meat, poultry or fish.

  1. Slice the zucchini into 1 cm thick slices.
  2. Salt the preparations and season them with your favorite spices.
  3. Place the zucchini on the grill and drizzle with vegetable oil.
  4. Fry vegetables over coals until golden brown on both sides.

The finished treat can be sprinkled with wine vinegar, sprinkled with chopped garlic and chopped herbs.

Zucchini on a grill pan

A fragrant and beautiful appetizer goes well with meat and fish.

Ingredients:

  • zucchini – 1 kg;
  • olive oil – 60 g;
  • dry white wine – 30 g;
  • soy sauce – 30 g;
  • garlic – 2 cloves;
  • greens – 1 bunch;
  • salt and spices - to taste.
  1. Mix wine, 45 g olive oil and soy sauce. Add chopped herbs and pressed garlic. Season the sauce with salt and pepper.
  2. Peel the zucchini and cut them into 10mm thick slices.
  3. Grease a frying pan with oil and fry vegetables for 1-2 minutes on each side. Pour the marinade over the hot preparations and let them stand for 15-20 minutes.

The appetizer is served warm or chilled.

Zucchini in dough

On the grill you can prepare original snacks from vegetables and puff pastry.

Ingredients:

  • young zucchini – 1 piece;
  • yeast puff pastry – 500 g;
  • hard cheese – 50 g;
  • spices and salt - to taste.
  1. Cut the peeled zucchini into pieces 10-15 mm thick. Sprinkle the preparations with salt and spices, let them stand for 15 minutes.
  2. Roll out the dough to a thickness of 7 mm, place 1 zucchini leaf. Leave a distance of 2-3 cm between the workpieces.
  3. Sprinkle the vegetables with chopped onions and place slices of cheese on top. Cover the zucchini with 2 sheets of pastry. Pinch the edges and press the dough into the space between the filling.
  4. Cut the workpiece into squares, press the edges with a fork. Place the battered vegetables on the grill, then grill them over the coals.

If you want to give the treat an original shape, then make tubes from puff pastry and bake them in the oven. After that, fill them with vegetables and fresh herbs, pour over soy sauce.

Grilled zucchini goes well with mayonnaise, ketchup, sour cream and garlic sauce. You can make a delicious salad with vegetables and fresh herbs from them.

Step 1. Whisk vinegar, lemon juice and zest in a blender. Also add sugar, chopped garlic clove and thyme. Gradually add oil to the mixture. Then add salt and pepper to taste.

Step 2. Cut the zucchini diagonally and place the pieces in a plastic bag. Pour in marinade. Try to remove as much air from the bag as possible and tie it tightly. Distribute the marinade evenly over the zucchini. Place the bag in the refrigerator for 3 hours, turning it over from time to time.

Step 3. Heat the grill pan, then set the heat to medium. Shake the marinade off the zucchini slices (just don't wipe them dry). Place the product in a bowl and fry for 3-4 minutes on each side.

Step 4. Then fry the slices of bread and sprinkle a little with grated garlic and olive oil. And then pass this aromatic mixture over the grilled crust.

Step 5. In a large bowl, combine halved tomatoes and coarsely chopped zucchini. Add salt to taste, if necessary.

Step 6. Place tomatoes and zucchini on the bread. I recommend serving the sandwiches while still warm.