Marinated and Grilled Zucchini
Once upon a time, I would have used bottled Italian dressing for this. You can still do that if the ingredients don’t bother you. Personally, most of them use soybean oil and I have a bad reaction to it so I started making the Good Seasons Italian dressing packets with olive oil. Then I cut out gluten, which helped me feel better, and found the Good Seasons has gluten in it. So, here’s my adaptation of Betty Crocker’s Italian dressing recipe to use on zucchini. I cooked and served this with a grilled chicken shawarma recipe and the flavors complimented each other nicely. (Check that recipe out at Plays Well With Butter.)
Ingredients
- ½ cup olive oil
- 2 tablespoons white vinegar
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- ½ teaspoon sugar
- ½ teaspoon ground mustard
- ½ teaspoon dried oregano leaves
- 1 teaspoon dried basil leaves
- 2 pounds zucchini
Directions
- Mix everything but the zucchini together.
- Wipe clean the outside of the zucchini and cut off any questionable looking bits of skin.
- Cut the ends off.
- Cut the zucchini into ½ inch rounds.
- Cut small rounds in half, large rounds into quarters.
- Toss in a medium sized bowl with the dressing.
- Allow to marinate for 30 minutes at room temp. For longer periods of time, refrigerate.
- Skewer through the skin of the zucchini.
- Heat a grill to medium low, about 400 degrees if it has a temperature gauge.
- Grill for approximately 30 minutes, turning once. (Personally I like my zucchini browned, even a tiny bit charred.)
- Enjoy!
Melora Johnson's Muse 