Tag Archives: zucchini

Grilled Zucchini with Sea Salt

Although it’s not summer yet, I’ve been waiting to make zucchini for months and just couldn’t wait anymore.  Zucchini is one of those vegetables that I love to make because it’s mild flavor goes well with just about any dish.  I especially love to add zucchini to soups and chilis because it adds bulk and soaks up other flavors so well.  This recipe for Grilled Zucchini with Sea Salt may be simple and nothing new to you but sometimes the simplest recipes are the most popular and most delicious.

Fresh zucchini is tossed with a little bit of olive oil, sea salt, and freshly-ground black pepper before being grilled on a grill pan.  Easy peasy.  Eat this as-is as a side or toss in with a salad, pasta, or brown rice for a light meal.  I’d even consider tossing in a little cayenne pepper or smoked paprika next time I make this.  With simple dishes like this, you can do anything!

The ingredients:

Combine zucchini, olive oil, sea salt, and black pepper in a bowl and toss well to coat.

Arrange zucchini in a single layer in a grill pan heated at medium-high heat.

Grill 4 minutes, turning after 2 minutes or until desired doneness.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

Zucchini Bread

Never tried Zucchini Bread? That’s just too bad. I grew up eating zucchini bread and just assumed it was as popular as banana bread until I mentioned it to a few people and they looked at me in horror and asked “zucchini bread?” All I can say is, you have to try it!

It really isn’t any different than banana bread (besides the obvious) – it’s moist, hearty, nutty, and flavorful. Think about it like this – if you like carrot cake, do you really taste the carrots? Not really. This is the same way. It’s a delicious quick bread that gets a nutritional boost from zucchini which melts into the bread. This is a great way to use up any leftover zucchini tucked away in your veggie drawer. Trust me. Don’t knock it until you try it!

The ingredients:

Combine flour, baking powder, cinnamon, salt, and baking soda in a large bowl and set aside.

Mix egg substitute, oil, lemon zest, vanilla, and egg in another large bowl. Add in sugar.

Add shredded zucchini (make sure to squeeze out excess moisture from the zucchini first) and stir to combine.

Combine zucchini mixture with the flour mixture and stir until just combined.

Add in toasted walnuts.

Pour batter into a loaf pan and bake at 350°F for one hour.

Additions: None


  • Lemon zest

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

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