"Grilled zucchini with Italian seasonings, easy to make and simply great tasting!" — ACEFIVE
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zucchini, cut lengthwise into 1/4 inch slices
1 (8 ounce) bottle
Italian-style salad dressing
shredded Cheddar cheese
shredded Pepper Jack cheese
freshly grated Parmesan cheese
This was pretty good, but the large amounts of cheese was overwhelming and unnecessary. The second time I made it, I did it by the recipe, but I eliminated the pepper jack and cheddar. Parmesan only was perfect! Also, it is unnecessary to microwave it. Just grill it in an AL foil boat, and then at the end, sprinkle on cheese, and let it continue to cook on the grill for 5 more minutes.
There's no reason to add so many extra calories and fat to zucchini! The tastiest way to eat my favorite veggie is brush with olive oil, garlic powder, and black pepper and grill until tender. It's superb!
I was really disappointed in this recipe.
Very simple and tasty!
I LOVE zucchini this way, but I made changes: I cut up the zuc and let it sit in the dressing for as long as it takes for the grill to heat up (gas grill) then microwave the zuc in the dressing for a few minutes then throw on the grill for a few min, turn when the zuc gets grill marks, then top w/ grated parm and let cook for a few min longer - I like them when the perimeters become charred :)
This is good, but way too much cheese. I cut it down a lot. I also brushed mine with balsamic about one minute before removing them -- personal preference. I also threw a garlic clove in the marinade. Good, but can be made better.
Zucchini grills well by itself with just butter. All that cheese and Italian dressing is too much , it overpowers the squash.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Italian Zucchini
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 90
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