Grilled Zucchini - Perfect Every Time!
zucchini 12-14 inches long, sliced in slices 1/2 to 5/8 inch thick.
1/2 cup your favorite Italian salad dressing
(for South Beach choose dressing with less than 2 carbs per serving, I like Newman's Own Olive Oil and Vinegar dressing)
1 tsp. garlic powder or garlic puree (optional)
1 -2 tsp. dried oregano, basil, thyme, rosemary, or a combination (optional)
Cut zucchini into slices, making sure the slices are the same thickness. Combine salad dressing with garlic powder and dried herbs of your choice, if using. (I like this both with and without the extra flavorings. This is one place where fresh herbs are not better.) Put zucchini slices into ziploc bag, pour in marinade and let zucchini marinate 4 hours or longer, even as long as all day if desired.
To cook zucchini, preheat grill to medium-high. (You can only hold your hand there for 3-4 seconds.) You can spray the grill with non-stick spray if desired, but you don't really need it.
Place zucchini on grill, having a spray bottle handy for taming any flames that shoot up from the oil in the marinade. After about 4 minute, check for grill marks, and rotate zucchini a quarter turn. Cook 3-4 more minutes on first side.
Turn zucchini to second side and cook about 4 minutes more, or until zucchini is starting to soften quite a bit, with the outside slightly charred and browned. Season with salt and fresh ground black pepper and serve hot.
I liked this recipe. It was really easy. I kind of doubled the recipe. I doubled the amount of zucchini & dressing, but only added 1 Tablespoon each of Oregano & Garlic. The kind of dressing I used was Kraft Zesty Italian.
When I made it, I felt like the flavor was a little strong. But, I blame myself for that, because I let it marinade over 24 hours due to a change of dinner plans.
Oh, and be sure to slice the zucchini thick. The thicker ones were definitely the best! :D
I'd give it 4 stars.