It’s that time of year again when zucchini plants start to produce like gang busters. Last year was an epic year for zucchinis in my garden. I was taking two to three zucchinis off the plant daily. This year my plant is not doing as well, but I anticipate getting at least a few. And even if you don’t grow them yourself, there’s a good chance your neighbors will be ringing your doorbell asking you to take a few off their hands. So whether you grow them, share them or simply get them at a farmer’s market, zucchinis are versatile and can be used in both savory and sweet recipes.
The recipe I am going to share today is simple but produces a very flavorful grilled zucchini.
Lesson Learned 1 – Patience is key: The hardest part about this recipe is making sure you marinate the zucchini for a minimum of 3 hours. You can even marinate the zucchini overnight if you like. Just put the zucchini in a plastic bag, pour the marinade over it, close the bag and refrigerate. I turned the bag over every hour or so just to redistribute the marinade. I grilled my zucchini after it had been marinating for 4 hours and it was delicious.
Lesson Learned 2 – Don’t eliminate the sugar in the marinade: I know we all are trying to limit our intake of sugar these days, but don’t skip it here. When I tasted the marinade before I put some sugar in it was too tart. The sugar balances out the tartness of the vinegars and lemon and gives you a nice well rounded flavor.
Lesson Learned 3 – Shallot verus onion: I recommend using a shallot in this marinade because it’s milder but still gives you that infusion of onion flavor. You’ll appreciate that especially when you finish off the grilled zucchini with a drizzle of the marinade.
Lesson Learned 4 – Grill or grill pan: The beauty of this recipe is that it can be done either on an outdoor grill or on a grill pan on top of the stove. Either way you’ll get those gorgeous grill marks and the same wonderful flavor. This time I cooked them on my gas grill, but I’ve also made these on top of the stove as well. This recipe is quick, easy and a great way to use that summer zucchini bounty!
[recipe: title=”Grilled Marinated Zucchini” servings=”4″ time=”4 1/2 Hours Including Prep” difficulty=”Easy”]
1 Tbs. red wine vinegar
2 Tbs. white wine vinegar
1/2 tsp. lemon zest
2 Tbs. fresh lemon juice
1 tsp sugar
1 large garlic clove, minced
1 shallot, minced
1 Tbs. chopped fresh thyme leaves (I used a strain called lemony thyme)
1/3 -1/2 cup olive oil (I used garlic infused olive oil), taste after using 1/3 cup and add a little more if necessary
2 medium zucchini trimmed and sliced diagonally
Salt and pepper to taste
Whisk the vinegars, lemon zest and juice, sugar, garlic, shallot and thyme in a bowl. Gradually mix in the oil. Salt and pepper to taste. Spoon a couple of tablespoons of the marinade into a small dish, cover and refrigerate.
Slice the zucchini diagonally and put it in a gallon size plastic bag. Add the rest if the marinade and gently squeeze the bag to distribute the marinade evenly over the zucchini. Close the bag and refrigerate for at least 3 hours, turning the bag over occasionally in the refrigerator during the marinating process.
Place zucchini on the grill over medium high heat. Turn after 4 minutes. Keep the zucchini on the grill for an additional 4 minutes. Transfer the zucchini to a serving dish. Drizzle with the remaining marinade and serve hot.