Reviewed: Jan. 13, 2008

I have been making this for years and I have found you don't need the foil. I usually put the zucchini strips in a ziploc, add olive oil, and season with salt, pepper and usually some cayenne. Then just put them directly on the grill. They are even better if they get a little "burnt" looking.

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318 users found this review helpful

Reviewer:

julie05

Cooking Level: Intermediate

Home Town: Antioch, California, USA

Living In: Ottawa, Ontario, Canada

Reviewed: Jul. 23, 2008

This recipe is better done without aluminum foil. Instead of the ingredients listed, use Olive Oil, and sprinkle with Cavender's All Purpose Greek Seasoning & Lawry's Garlic Salt. Then place directly on grill for approx. 10 to 15 minutes, turning once. Cooking time is according to thickness of zucchini. This is also great on yellow squash.

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187 users found this review helpful

Reviewer:

Judy

Cooking Level: Expert

Living In: Panama City, Florida, USA

Reviewed: Jun. 22, 2008

Not sure why the name of this recipe is Grilled Zucchini. It's steamed zucchini but done on a grill instead of in a pot. Blah! The best way to make grilled zucchini is to cut them in half lengthwise, brush with olive oil and sprinkle with salt and pepper. Then, just toss them on the grill flat side down for about 5-10 mins and then flip over for a few more mins depending on the size and thickness of your zucchinis. You'll get the nice grill marks, a juicy, sweet, soft yet crispy veggie. Now that's grilled zucchini!

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170 users found this review helpful

Reviewer:

krista v.

Cooking Level: Expert

Reviewed: Aug. 24, 2005

An easy way to cook up a side dish to go along with all the BBQ meats. Instead of butter, however, I sprayed the zucchinis with olive oil and added fresh herbs on top of the S&P.

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33 users found this review helpful

Reviewer:

LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

Reviewed: Apr. 28, 2009

I scored the zucchini first then drizzled it with olive oil instead of butter and in addition to the salt and pepper added some garlic powder and italian seasoning. I didn't do a foil packet, just put it directly on the grill. In no time at all, it was tender-crisp and delicious! A perfect side dish for grilled chicken.

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29 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jun. 24, 2007

Tasty but mushy. I used cooking spray instead of butter. I added fresh chopped italian parsley in addition to the oregano. I also added vidalia onion. It was okay - would have grilled the zucchini rather than wrapping it in foil & steaming.

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19 users found this review helpful

Reviewer:

hmstarr

Cooking Level: Intermediate

Home Town: Cherry Point, North Carolina, USA

Living In: Centreville, Virginia, USA

Reviewed: May 23, 2001

This recipe turned out OK, but the zucchini was soggy and not "grilled" (i.e. crispy) at all. Were I to try this again, I would probably remove the foil half way through and finish it directly on the grill and baste a little more butter.

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16 users found this review helpful

Reviewer:

JOLIMONT

Cooking Level: Expert

Reviewed: Jul. 25, 2007

Wrapping in foil steams veggies. Direct grilling is best. And not much oil needed or turns mushy. Zucchini grilled this way is delicious tossed with pasta.

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12 users found this review helpful

Reviewer:

Valentina

Cooking Level: Expert

Reviewed: Jul. 14, 2000

I added salt, pepper and oregano to the zucchini before grilling!

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12 users found this review helpful

Reviewer:

Nicole

Reviewed: Jul. 8, 2008

I prefer to use olive oil instead of butter and I take it out of the foil for the last 5 mins and let it just sit on the grill. It makes it a little crisper and darker in color. Also, we like to add a little sliver of velveeta cheese right at the end of grilling until it melts.....DELICIOUS!

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11 users found this review helpful