Grilled Zucchini With Sea Salt Recipes

Steps:

• Preheat grill pan over medium-high heat.
• Combine all the ingredients in a bowl, toss well to coat.
• Arrange zucchini in a single layer in a pan, and grill for 4 minutes, turning after 2 minutes.

Steps:

• For the herb salt: Combine the salt, oregano and thyme in a small bowl and mix to blend.
• For the grilled zucchini: Brush the zucchini planks on both sides with olive oil and sprinkle on both sides with some of the herb salt. Transfer the zucchini to a grill pan set over medium heat and cook until tender, about 5 minutes, flipping halfway through. Remove the zucchini to a serving plate and sprinkle with the feta.

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler. Brush zucchini with olive oil. Sprinkle both sides of zucchini with oregano, garlic and rosemary. Season zucchini slices generously with salt and pepper. Grill or broil until zucchini is tender, about 4 minutes per side.

Steps:

• Peel and cut up zucchini and onion into bite size pieces.
• Pour olive oil into frying pan and heat on medium to high.
• After pan is heated, add the zucchini, onion, sesame seeds, soy sauce, butter, salt, and pepper.
• Grill until slightly tender and browned.
• Eat and Enjoy!

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips.
• Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.

Steps:

• Slice zucchini lengthwise 1/8 inch thick with a mandoline or other hand-held slicing device. Heat a lightly oiled well seasoned cast-iron ridged grill pan over moderately high heat until hot and grill zucchini slices in batches until grill marks appear, 2 to 3 minutes on each side. Arrange zucchini slices as grilled in one layer on a platter and sprinkle with garlic and parsley. Season zucchini with salt and pepper and drizzle with oil.

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.