Grilled Zucchini

slick_rick

Hey Everyone - Looking for a good technique for grilling zucchini last time I sliced them lengthwise into about 4 pieces. It came out ok but a little watery still. Grill was pretty hot and probably did a few minutes per side direct.

Anyone else have a better idea? I don't have a basket or anything like that so I will be going just straight onto the grate. Thanks in advance!

johnmitchell

Why not try cutting into discs 1/4" thick and brush with olive oil and then onto grate.. Direct and just flip once or twice.

Cornholio

I cut lengthwise, sometimes in halves other times quartered like you did depending on size of that batch.  I brush them with olive oil then salt/pepper/garlic/rub (depending on what they are going with I switch up seasonings).  

For the cook I just grill direct and use a bend test and really just go off look and feel for when they are done (not very long).  One thing is you want to make them last and serve ASAP or else they tend to mush up a bit.  

Mattman3969

Try presalting to remove excess liquid.  I do that with eggplant too

slick_rick

Thanks Friends - Sounds like I was close. I will try to presalt and go at the last possible second tonight. 

Thanks!

JohnEggGio

Italian salad dressing, as a marinade, can kick it up a notch.

Doc_Eggerton

nolaegghead

With that Zucchini, I would just shoot for medium to medium rare. Spice well and you have a winner.

bgebrent

Pre salt on a cooling rack.  I cut them length wise like you did.  Pat them dry then olive oil and pepper.  Grill hot.

slick_rick

Came out much better! Pre-salting seemed to be key!

Had the egg already at 500 for some fresh caught swordfish and threw the veggies on right after. Came out great! Appreciate all the help!

Ate to quickly to take any pics! Will get some next time. 

EagleIII

I slice lengthwise, 1/4" thick, brush with olive oil, sprinkle w/ garlic salt, place on hot grill.  Flip when you have grill marks on first side and grill till second side develops grill marks.  For an added touch, sprinkle tops with grated parmesan...

SonVolt

johnmitchell said:

Why not try cutting into discs 1/4" thick and brush with olive oil and then onto grate.. Direct and just flip once or twice.

That's just results in more pieces to flip and frustration.

@slick_rick
 I think more than getting good color/browning on Zucchini it's far more important to sauce it up correctly after it's grilled. Try tossing it with a vinaigrette, chimichurri, or another strong tasting sauce that's heavy on the acid as soon as it comes off the grill. And salt it well. Let's be honest,  Zucchini is bland and watery so it needs some TLC to make it shine. 

fishlessman

stuffed zucchini boats, casserole, deep fried.  grilled zucchini straight up is bland and watery as sonvolt mentioned,  i do alot of zucchini casseroles with tomatoes, onions, summer squash, cheese

BugFreak72

I cut them in discs, brush with olive oil and light salt and pepper then let them sit for a bit. The same thing with zucchini. I'm  not a fan but my wife and kids love them with steaks or chicken. 

bucky925

johnmitchell said:

Why not try cutting into discs 1/4" thick and brush with olive oil and then onto grate.. Direct and just flip once or twice.

This is the way I do it with skewers so they are easy to flip, then serve with roasted jalapeño pesto sauce.  Very good summer ABT

Mattman3969

You won’t get color until they are dry.  PreSalt take care of the moisture issue.  Light spritz of oil the spices, hot grill then eat.   

What say @bgebrent ?

bgebrent

Mattman3969 said:

You won’t get color until they are dry.  PreSalt take care of the moisture issue.  Light spritz of oil the spices, hot grill then eat.   

What say @bgebrent ?

I agree Matt.  If they’re not dry first, you’re steaming and won’t get the color you want. 

Mattman3969

bgebrent said:

Mattman3969 said:

You won’t get color until they are dry.  PreSalt take care of the moisture issue.  Light spritz of oil the spices, hot grill then eat.   

What say @bgebrent ?

I agree Matt.  If they’re not dry first, you’re steaming and won’t get the color you want. 

Kinda like wok cooking at 350.  Lmao 

Gator_Fan

Salmon, zucchini and asparagus 

Gator_Fan

Sorry, my picture won’t load 🤷‍♂️