Grilledzucchiniparmesansandwiches Recipes

Steps:

• Preheat an outdoor grill for medium-high heat. Lightly oil a 9x12-inch foil pan with cooking spray.
• Mix butter and garlic together in a bowl.
• Lay zucchini slices in rows in the foil pan, overlapping if necessary. Brush butter on each slice and sprinkle with Parmesan cheese.
• Cook on preheated grill until cheese melts and zucchini is tender, 12 to 15 minutes.

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.

Steps:

• Preheat a grill or grill pan for cooking over medium-high heat until hot, about 15 minutes.
• Mix the panko, thyme, pepper flakes and 1 teaspoon of salt in a medium bowl.
• Mix the yogurt and milk in a medium bowl. Dip the zucchini wedges in the yogurt sauce, then dredge in the panko. Spray the zucchini sticks with nonstick cooking spray and grill over medium-high heat until the zucchini is nicely marked and tender, about 5 minutes per side. Season with kosher salt and freshly ground black pepper. Serve with lemon wedges.

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cut the zucchini in half crosswise, then slice each half into 3 slices lengthwise, making 6 slices per zucchini.
• Mix the butter, garlic, and parsley in a bowl, and spread the mixture on both sides of each zucchini slice. Sprinkle one side of each slice with Parmesan cheese, and place the slices, cheese sides up, crosswise on the preheated grill to keep them from falling through.
• Grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, about 8 minutes.

Steps:

• In a skillet, saute onion, garlic, basil, oregano, salt and pepper in olive oil until onion is translucent.
• Add zucchini and saute until soft.
• Spread vegetable mixture on toast.
• Top each sandwich with thin slices of tomato and a sprinkling of 1 tablespoon Parmesan.
• Broil until cheese turns golden.

Steps:

• Toss zucchini with oil, salt and pepper, and grill.

Steps:

• Preheat grill to medium-high. Stir together yogurt, garlic, 1 tablespoon oil, and chopped dill; season with salt and pepper. Add chicken; toss to combine. Let stand 15 minutes. Toss zucchini with 1 tablespoon oil and zest; season with salt and pepper.
• Brush grill with oil. Grill chicken and zucchini until chicken is just cooked through and zucchini are charred in spots and tender, 2 to 3 minutes per side for chicken and 4 to 6 minutes per side for zucchini.
• Toss lettuce, radishes, and dill sprigs with remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Serve chicken and zucchini with salad.

Steps:

• In a large bowl, combine zucchini and 2 tablespoons olive oil. Add salt and pepper; toss to coat. Transfer to a grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat until zucchini is crisp-tender, 5-10 minutes, turning occasionally. Transfer zucchini to a serving bowl; sprinkle with remaining 2 tablespoons olive oil and red onion. When cooled slightly, sprinkle with mint, parsley, lemon juice and zest and feta cheese. Stir gently. Sprinkle with pine nuts before serving.

Steps:

• Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas).
• Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl.
• Oil grill rack, then grill vegetables directly over hottest part of coals, covered only if using a gas grill, turning over once, until grill marks appear, about 6 minutes total. Move vegetables to area of grill with no coals underneath and grill, covered, until tender, about 4 minutes more. Transfer to a platter.
• While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tablespoons oil in a small bowl. Pour dressing evenly over vegetables before serving.