After grilled meat and cheese, it’s time for grilled vegetables. This time I chose zucchini, because I have quite a lot of it on my plot. I cut the zucchini into slices, seasoned it with salt and put it aside with a little bit of oil for a while to let it release the juice and soften. I grilled the zucchini in a well-heated grill pan and served it with delicious tomato pesto and Parmesan cheese.
Vegetables that work well on the grill are mushrooms, peppers, cauliflower, tomatoes and eggplant. When grilled, they have a soft, juicy center and a browned, crispy outer layer. Such vegetables can be served by themselves or with cheese or sauce. They are great when used in salads and soups.
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Ingredients for grilled zucchini.
- 300 g zucchini
- 1 teaspoon of salt
- 50 g grated Parmesan cheese
- 2 tablespoons of tomato pesto
- 1/4 teaspoon of black pepper
- 2 tablespoons of oil
How to make grilled zucchini.
Cut the zucchini into one centimetre thick slices, put them in a bowl with salt, pepper and oil. Mix and set them aside for 10 minutes.
Put a grill pan on the heat, warm it up and arrange the zucchini slices on it. Grill the zucchini on medium-high heat for 6-8 minutes.
Place the grilled zucchini slices on a serving plate, drizzle with pesto and sprinkle with grated Parmesan cheese.
Good to know when making grilled zucchini.
I served the grilled zucchini with tomato pesto, which can be replaced, for example, with basil pesto.
I didn’t peel the zucchini, I just washed it well and dried it thoroughly with a paper towel.
Grilled zucchini can also be prepared on a garden grill. Place the zucchini slices on a metal rack and grill for about 3 minutes on each side. Large slices of zucchini are best for grilling, as they will be easier to turn them over on the grill.
Do you like dishes with zucchini? If so, try our recipe for Zucchini chutney.
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