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Seal in Flavor of Grilled Zucchini
When grilling zucchini, seal in moisture and flavor by coating with melted butter, oil, or try oil-based salad dressing, which would also provide added flavor. Grill over medium-high heat. Too low of heat will deplete moisture and flavor.
Seal in Flavor of Grilled Zucchini
To grill zucchini, see steps below.
- Cut zucchini in half, scoop out seeds, and then cut crosswise into 3/8 to 1/2 inch thick slices. Place on bamboo skewers that have been soaked in water for at least 30 minutes. Or cut the whole zucchini lengthwise into slices that are 1/4 to 3/8 inch thick. Do not place on bamboo skewers.
- Brush zucchini with melted butter, cooking oil or oil-based dressing for added flavor. Brush both sides before placing on the grill.
- Place zucchini on the grill perpendicular to grids. Grill over direct medium-high heat.
- Cook just until first side has nicely browned grill marks. Turn and brown on second side.
- The zucchini is done when it has nicely browned grill marks on each side and is tender when poked with a fork. Do not over cook. Serve while hot.
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