Quickbbqzucchini Recipes

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Drizzle zucchini slices on both sides with olive oil and season with grill seasoning.
• Grill zucchinis on preheated grill until tender, 3 to 4 minutes per side.

Steps:

• Slice zucchini in half length wise and then cut into serving pieces of around 5cm (2 inches).
• Lightly sprinkle with dill, oregano and pepper, then drizzle olive oil over the top.
• BBQ on oiled hotplate over low-medium temperature for around 4 minutes skin down, 3 minutes face down and a final 3 minutes skin down.

Steps:

• Preheat non-stick skillet with 1 tablespoon oil to approximately 250 degrees F.
• Slice zucchini to desired thickness. I like mine about 1/2 inch thick. Sprinkle with BBQ rub on both sides of zucchini. Mix in sliced onions.
• Place zucchini and onions into preheated skillet and cover. Cook about 3-4 minutes.
• Turn zucchini over. Stir onions. Cook, covered, another 3 minutes or so.
• Slide vegetables to side of skillet. Pour barbeque sauce into the center of the skillet. Let it "melt" a little, then stir vegetables and sauce together.
• Cover. Remove from heat.
• Serve warm. 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:

• Separate crescent dough into eight triangles; place in a greased 10-in. pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal perforations. Spread with mustard., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute zucchini and onion in drippings until tender. In a large bowl, combine the eggs, cheese, seasonings, bacon and zucchini mixture. Pour into crust., Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with a foil if pastry browns too quickly.

Steps:

• Cut zucchini lengthwise into 1/2 to 3/8 inch thick slices.
• Place in oval casserole dish and add dressing.
• Flip slices around to coat with dressing.
• Cook directly on outdoor barbecue on medium heat for approximately 8-10 minutes or until zucchini is golden with grill marks.
• Baste frequently with leftover dressing, turning often.

Steps:

• Place zucchini in boiling water and boil for 2 minutes. Drain into a colander.
• Melt butter over low heat, remove from heat and stir in sour cream, salt and pepper.
• Add zucchini and heat through.
• Put mixture in a casserole dish, sprinkle with cheese. Place under the broiler until cheese is melted and golden brown.

Steps:

• Whisk olive oil, onion powder, seasoned salt, and garlic powder together in a bowl; add zucchini and marinate for about 30 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Grill zucchini slices on the preheated grill for about 10 minutes. Flip and grill until edges are crisp and grill marks are present, about 10 minutes more.

Steps:

• Wash the and remove the ends. Leave skin on and slice lengthwise.
• Put olive oil in a bowl and add salt and pepper.
• Dip zucchini slices into oil mix then grill until crisp tender, about 5-10 minutes turning half way through.