Best 2 Spicy Grilled Zucchini Recipes

When it comes to summer vegetables, zucchini is undoubtedly a popular choice. It's versatile, low in calories, and packed with vitamins. If you're looking for a way to spice up your zucchini game, grilling is the way to go. Grilled zucchini has a smoky flavor that pairs perfectly with the vegetable's natural sweetness. To enhance the flavor even more, marinate the zucchini in a mixture of olive oil, herbs, and spices before grilling. This will help add depth and complexity to the dish.

Let's cook with our recipes!

SPICY LAMB SAUSAGE WITH GRILLED ONIONS AND ZUCCHINI

Spicy Lamb Sausage With Grilled Onions and Zucchini image

This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too. For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne). Garlic, cumin and coriander are strong supporting players.

Provided by David Tanis

Categories dinner, main course

Time 1h

Yield 24 (2-ounce) sausages, 6 to 8 servings

Number Of Ingredients 29

Ingredients

3 pounds ground lamb, or a mixture of half lamb and half beef or veal
2 teaspoons toasted cumin seeds
2 teaspoons toasted coriander seeds
1 teaspoon black peppercorns
6 allspice berries
2 teaspoons salt, more as needed
1/2 teaspoon cayenne
Pinch cinnamon
4 tablespoons mild paprika
8 large garlic cloves, smashed to a paste
1/2 teaspoon toasted cumin seeds
1/2 teaspoon toasted coriander seeds
1/2 teaspoon toasted caraway seeds
1 teaspoon paprika
Cayenne, to taste
2 garlic cloves, smashed to a paste
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/4 teaspoon salt
4 tablespoons olive oil
2 sweet onions, such as Vidalia, in 1/2-inch crosswise slices
Olive oil
Salt and pepper
4 medium zucchini, in 1/2-inch lengthwise slices
2 heads bibb or other lettuce, washed
3 or 4 large ripe tomatoes, cut in wedges
2 tablespoons roughly chopped cilantro
2 tablespoons roughly chopped mint
Pita breads, optional

Steps:

To make the sausage, put ground lamb in a mixing bowl. Using a spice mill or mortar and pestle, grind cumin, coriander, black pepper and allspice. Add to lamb, along with salt, cayenne, cinnamon, paprika and garlic. Mix well with hands to incorporate. Fry a little piece of the mixture in a small skillet. Taste for seasoning and adjust salt if necessary. Mix again and refrigerate at least 2 hours or, preferably, overnight. Form mixture into 24 two-ounce patties.
To make the vinaigrette, grind cumin, coriander and caraway. Combine with paprika and a good pinch of cayenne in a small bowl. Add garlic, vinegar, lemon juice and salt. Whisk in olive oil.
Light a charcoal grill or use a grill pan. The heat should be moderate. Grill sausages, in batches if necessary, for about 2 minutes per side, until just done. Keep warm. Paint onion slices with a little olive oil, season with salt and pepper, and grill until softened slightly, about 2 minutes per side. Repeat with zucchini. Keep at room temperature.
Line a large platter with lettuce leaves and pile sausages in the middle. Arrange onions and zucchini around the platter. Salt the tomatoes and distribute. Whisk the vinaigrette, then drizzle over everything. Sprinkle with cilantro and mint, and serve with warm pita breads, if desired.

SPICY GRILLED ZUCCHINI

Spicy Grilled Zucchini image

This mildly spicy dish from southern Italy can serve as an appetizer or side. Cut the zucchini on the diagonal into long, thin slices, or cut it lengthwise.

Provided by Martha Rose Shulman

Categories quick, weekday, side dish

Time 5m

Yield Serves four

Number Of Ingredients 7

Ingredients

1 pound zucchini, cut on the diagonal or lengthwise in thin slices
2 tablespoons extra virgin olive oil, as needed
Salt
freshly ground pepper
1/2 teaspoon red pepper flakes (more to taste)
1 tablespoon slivered fresh mint or basil
1 lemon, cut in half

Steps:

Prepare a medium-hot grill. Season the zucchini with salt and pepper, and toss with the olive oil. Grill on each side until the slices are tender and there are light marks on the sides. Transfer to a platter, and sprinkle with the red pepper flakes and the herbs. Douse with lemon juice if desired, and serve.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 318 milligrams, Sugar 3 grams

Tips:

Choose the right zucchini: Select firm, medium-sized zucchini that are dark green in color. Avoid zucchini that are too large or have blemishes.
Slice the zucchini evenly: Cut the zucchini into 1/2-inch thick slices. This will help them cook evenly.
Marinate the zucchini: Marinating the zucchini in a mixture of olive oil, garlic, herbs, and spices will add flavor and help prevent them from sticking to the grill.
Grill the zucchini over medium heat: This will help them cook evenly without burning. Cook the zucchini for 3-4 minutes per side, or until they are tender and slightly charred.
Serve the zucchini immediately: Grilled zucchini is best served hot off the grill. You can drizzle them with olive oil, balsamic vinegar, or a sprinkle of Parmesan cheese.

Conclusion:

Spicy grilled zucchini is a delicious and healthy side dish that can be enjoyed as part of a main meal or as a snack. It is a great way to use up zucchini during the summer months when they are plentiful. With a few simple ingredients and a hot grill, you can create a flavorful and satisfying dish that the whole family will love. So next time you're looking for a quick and easy side dish, give spicy grilled zucchini a try!