Keep updated with my RSS feed
Barbecue Grilled Zucchini Recipe Or CourgetteBarbecue grilled zucchini recipe (or courgette as it is known in Europe, South Africa and Australasia) is really easy to do it makes a great accompaniment to any grill session so I tend to use it an awful lot.
Technically a fruit, the zucchini is part of the cucumber family and looks pretty much like a baby marrow. For cooking purposes we regard it as a vegetable and along with all the other members of the cucumber family the zucchini is high in water content. The water in zucchini can also have a bitter taste to it and that's the reason why when we get down to the method statement you'll see that there's a step to "salt" the slices and set them aside for a while prior to cooking. Having taken out the bitterness, zucchini can be beatifully sweet, I love it soaked in olive oil and that's the foundation to this grilled zucchini recipe. You can do this recipe on a grill rack but I find that it works better on the hot plate because when the zucchini cooks the texture becomes floppy and picking the slices off the grill becomes a challenge. With the hotplate it's easy, just use a spatula / burger flipper. Ingredients:-
Method:- Cut the stalk end off the zucchini and then slice the zucchini length ways. Try to slice them reasonably thinly so that each slice is around 3 or 4 mm thick (one eighth of an inch). Place the slices in a colander and sprinkled liberally with salt then put them to one side for 30 minutes or so with a bowl underneath (or on the sink drainer). When 30 minutes have elapsed you will see bubbles of moisture on the zucchini flesh, that's the bitterness coming out so now rinse all the slices in water. Using a tea towel dry the zucchini and place them in a dish and drizzle with a good lug of olive oil, set aside for a few minutes whilst you prepare the grill.
Place the slices on the grill and turn every minute or so to ensure that the flesh doesn't burn. After about 10 minutes you will see that the flesh starts to go semi-translucent and the texture of the zucchini becomes floppy. When this happens they're cooked, they will have soaked up the olive oil and they're ready to eat. Tranfer to a warm serving plate and garnish with the chopped red chili. See Also:-
Grilled Asparagus Recipe
Return to Home Page from Barbecue Grilled Zucchini Recipe Or Courgette New! CommentsHave your say about what you just read! Leave me a comment in the box below. |
We Recommend
 |