Are Barbecued Zucchinis Good

Are Barbecued Zucchinis Good

One of the questions that we should ask when looking at a zucchini is whether it’s a fruit or a veggie? You know what, it is actually a little of a fruit & veggie. Zucchini is a member of the gourd plants and also the summer squashes which are both fruit and veggie.

Another thing that you need to take note would be that zucchinis have seeds that classify it as fruit but they have always been cooked like a vegetable whether grilled or baked or barbecued. Here we’ll be barbecuing zucchinis then try & see if it’s great that way. First, we need to choose the right sized zucchini. Choose medium-sized zucchinis. Small and big ones won’t be good for this recipe.

1 pound zucchini
2 tablespoons lemon juice
4 tablespoons olive oil
1/2 teaspoon powdered garlic
1.5 teaspoons dried oregano
1/2 teaspoon black pepper; freshly ground
Salt for seasoning

Combine together pepper, powdered garlic, salt, oregano into a big bowl. Then, set this aside to use later. Slice your zucchinis lengthwise & try to have around 4 equally-sized pieces from 1 zucchini. Next, brush zucchinis with oil mixture you set aside and let them sit in the marinade for 1 hour while the barbecue meats are cooking. Cook your zucchinis last so that they won’t get cold.

After your meats have cooked, place your sliced zucchini on your grill but be sure first that your grill has been set to medium. Grill each of the sides for 4-5 mins. & take care that flames do not burn the zucchinis.

After you’ve finished grilling the zucchinis you might like to sprinkle lemon juices on them so that they’ll add a zesty flavor to your grilled zucchinis. You could also sprinkle parmesan on your grilled/barbecued zucchini.

You can actually also make variations to your grilled or barbecued zucchinis. You can add herbs to your liking or other ingredients that you’d like. Experiment and make this dish your own. I’m sure you can think up ways to spice up your barbecued zucchini dish.

So in answer to the title of this article, YES, barbecued/grilled zucchinis are a very versatile dish and pretty easy to prepare. Not much fuss involved and there’s a lot of room to add lovely additions to the existing recipe that I just gave above to get yummier results.

Here is 1 recipe variation for grilled zucchinis that you might like.

GRILLED ZUCCHINI SALAD WITH AIOLI

6 medium-sized zucchini
1 tbsp olive oil
1/2 bunch watercress, leaves picked, or handful baby rocket
2 tbsp pine nuts, toasted
1 white peach, stoned and thinly sliced into wedges
10-12 basil leaves, torn

Aioli:
2 cloves garlic, peeled
2 free-range egg yolks
1 tsp Dijon mustard
1 tbsp white wine vinegar
1 cup extra virgin
Olive oil
1 tsp lemon juices (or to taste)
Sea salt

For aioli: Place the garlic in boiling water for 3 minutes, drain and transfer to a food processor.

Add the yolks, mustard and vinegar. Whiz until combined and, with the motor running, add the olive oil in a slow steady stream until fully incorporated & the mixture has a mayonnaise consistency. Add lemon juice, season to your tastes and chill until ready to serve.

Cut zucchini in half lengthwise, then into thin slices. Heat the olive oil in a pan or on a grill and cook zucchini for 1-2 minutes, or until just colored but not soft. Season to taste. Toss with the watercress or rocket, pine nuts, peach and basil, and drizzle with aioli.

Serve 4.