Ellie’s Herbed Grilled Zucchini Slices
My grandmother, Ellie, had a knack for transforming the simplest ingredients into something truly special. I remember summers spent in her garden, the air thick with the scent of herbs and the buzzing of bees. She’d always send me out to pick the freshest zucchini, and within minutes, she’d whip up these incredible grilled slices. It wasn’t just the taste; it was the feeling of warmth and love that came with every bite – a reminder of sun-drenched days and the magic of her kitchen. This recipe is my tribute to her, a way to keep her memory alive and share the flavors of those unforgettable summers.
Recipe Overview
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Servings: 4-6
- Dietary Type: Vegan, Gluten-Free
Ingredients
- 1/3 cup olive oil
- 1/3 cup wine vinegar
- 1/3 cup herb seasoning mix (I use Herb Seasoning)
- 1-2 medium zucchini, halved and cut lengthwise into 4 slices
Equipment Needed
- Ziplock bag
- Grill
Instructions
- In a ziplock bag, combine the olive oil, wine vinegar, and herb seasoning mix.
- Add the zucchini slices to the bag. Seal the bag, removing as much air as possible, and gently massage the marinade into the zucchini.
- Marinate for at least 2 hours. You can marinate for longer, even overnight, for a more intense flavor.
- Preheat your grill to medium-high heat. Make sure the grates are clean to prevent sticking.
- Remove the zucchini slices from the marinade, letting any excess drip off.
- Grill the zucchini for 2-3 minutes on each side, or until they are tender and have grill marks. Be careful not to overcook them, as they can become mushy.
- Remove from the grill and serve immediately.
Expert Tips & Tricks
- For a deeper, richer flavor, use a high-quality extra virgin olive oil. The flavor of the oil will really shine through.
- Don’t overcrowd the grill. Grilling in batches ensures each zucchini slice gets proper heat and develops nice grill marks.
- If you don’t have a grill, you can also use a grill pan on your stovetop.
- To prevent the zucchini from sticking to the grill, brush the grates with a little olive oil before grilling.
- Experiment with different herb seasoning mixes! Italian seasoning, Herbs de Provence, or even a blend of dried oregano, basil, and thyme would work beautifully.
- For a smoky flavor, add a few wood chips (like hickory or mesquite) to your grill.
- If you’re short on time, even a 30-minute marinade will impart a good amount of flavor.
- To make ahead, marinate the zucchini in the morning and grill it just before serving.
Serving & Storage Suggestions
Serve these grilled zucchini slices as a side dish to grilled chicken, fish, or steak. They’re also delicious in salads or as part of a vegetable platter. To elevate the presentation, arrange the slices on a platter and garnish with fresh herbs like parsley or basil.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm them in a skillet over medium heat, in the microwave, or under the broiler. Be careful not to overcook them when reheating, as they can become mushy. They are best enjoyed fresh, but reheating is certainly possible.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 166.8 kcal | N/A |
| Calories from Fat | 162 g | 97% |
| Total Fat | 18.1 g | 27% |
| Saturated Fat | 2.5 g | 12% |
| Cholesterol | 0 mg | 0% |
| Sodium | 5.3 mg | 0% |
| Total Carbohydrate | 1.6 g | 0% |
| Dietary Fiber | 0.5 g | 2% |
| Sugars | 0.8 g | 3% |
| Protein | 0.6 g | 1% |
Variations & Substitutions
- Other Vegetables: Use this marinade on other vegetables like mushrooms, bell peppers, onions, or eggplant. They all grill beautifully.
- Vinegar Variation: Try using balsamic vinegar instead of wine vinegar for a sweeter, richer flavor.
- Spicy Kick: Add a pinch of red pepper flakes to the marinade for a little heat.
- Lemon Herb Zucchini: Add the zest and juice of one lemon to the marinade for a bright, citrusy twist.
- Garlic Infusion: Mince a clove of garlic and add it to the marinade for a savory garlic flavor.
- Vegan Cheese Sprinkle: Just before serving, sprinkle with a vegan parmesan cheese alternative for a cheesy flavor.
- Fresh Herbs: If you have fresh herbs on hand, chop them finely and add them to the marinade instead of dried herbs. Fresh herbs will give an even brighter, more vibrant flavor.
FAQs (Frequently Asked Questions)
Q: Can I use yellow squash instead of zucchini?
A: Absolutely! Yellow squash works perfectly as a substitute and will provide a similar texture and flavor.
Q: How long should I marinate the zucchini?
A: At least 2 hours is recommended for the flavors to fully penetrate the zucchini. You can marinate it longer, even overnight, for a more intense taste.
Q: Can I grill the zucchini indoors?
A: Yes, you can use a grill pan on your stovetop to achieve a similar result. Just make sure the pan is hot before adding the zucchini.
Q: How do I prevent the zucchini from sticking to the grill?
A: Brush the grill grates with a little olive oil before grilling the zucchini. This will help prevent sticking and ensure nice grill marks.
Q: The zucchini is getting mushy. What am I doing wrong?
A: Overcooking is the most common cause of mushy zucchini. Be sure to grill it for only 2-3 minutes per side, or until it’s tender but still has a slight bite.
Final Thoughts
I truly hope you’ll give Ellie’s Herbed Grilled Zucchini Slices a try. It’s a simple recipe, but it’s bursting with flavor and brings back so many cherished memories for me. Feel free to experiment with different herb blends and vegetables to make it your own. And if you do try it, please let me know what you think! I’d love to hear your feedback and see your creations. This dish pairs beautifully with a crisp, dry white wine or a refreshing lemonade on a warm summer evening. Enjoy!